2 1/2 tablespoons of flaxseed plus 5 tablespoons of water (for flax eggs)
1 medium onion diced- any type of onion is fine
3/4 cup of celery diced
3 cloves of garlic
3 1/2 cups of baby bella (cremini) mushrooms, finely diced (but I think any type of mushroom is fine)
2 cups cooked brown rice
1 cup of cooked potato - mashed
3/4 cup of old fashioned oats
1/3 cup breadcrumbs
2 tablespoons corn starch
1/2 cup of walnuts finely chopped
3 tablespoons tomato paste
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried parsley
1 teaspoon ground sage
1 teaspoon dried rosemary
1 tablespoon vegan worcestershire sauce
1 1/2 teaspoons salt
pepper to taste.
Ketchup for the topping.
Heat oven to 375 degrees and line a large loaf pan with parchment paper.
Put potato on to cook.
Put rice on to cook
Mix flaxseed and water and set a side it will gel up in about ten minutes
Saute onions and celery for about 5 minutes in a little vegetable broth, then add garlic, thyme, parsley, sage, rosemary, salt and pepper. Saute for an additional two minutes.
Add finely chopped mushrooms and cook for around seven to nine minutes.
In large bowl place mashed potato, rice, oats, breadcrumbs, corn starch, walnuts, tomato paste, worcestershire sauce and combine well and add the mushroom mixture and continue to combine well.
Press mixture into prepared loaf pan, top with ketchup, bake for twenty-five to thirty minutes.
Can be refrigerated for 4 - 6 days, or kept in freezer for 2 - 3 months.
Great cold in a sandwich the next day, reheats well for future meals.
I found this recipe at at Vegan Huggs click here to visit website it is a treasure trove of recipes and if you sign up for the newsletter you are periodically emailed delicious vegan recipes.
ENJOY, my family, vegans and omnivores alike, enjoy this nut loaf.