Let the Search Begin! Veggie Loafs that Don’t Suck

When I lived in Montreal, shortly after I became a Vegetarian and grew horns; I found a wonderful recipe for a Vegetarian Loaf. Unfortunately, this was the only vegetarian loaf I ever truly liked. Most suck.I became a devoted reader of the Wednesday food section of the Montreal Gazettte. It often had wonderful recipes that I could easily adapt to meatless incarnations if necessary. One recipe; the Great Loaf Recipe, however was originally vegetarian.

Honestly I’m not even 100% sure it came from the Gazette in the first place, all I know is that it was amazing, I loved it -my friends loved and now its gone. I lost it. Somewhere in a sea of newspaper clippings stuffed into well thumbed cookbooks -it disappeared forever. I’ve tried to re-create it but I haven’t come close. It was so easy and yummy and moist and savory -and made amazing leftover sandwiches -and fried slabs. Mmmmmm, fried slabs.

Best I can remember it was mainly chick peas (Garbonzo Beans) bread crumbs, tahini (sesame butter), maybe some brown rice, maybe an egg, maybe some celery, turky seasoning, onion -and it was sprinkled with a small amount of cheddar cheese (or soy cheese -made vegan versions just as tasty). The top would become crispy and the inside was nice and moist. I served it on Thanksgivings and poured a great vegetarian gravy over it. I miss it.

I’d like to search for a replacement. Here is one that sounds good -I will let you all know how it turns out and if I adapt it any.

Let the search begin!!

From Kiss the hem of her apron


Serves four

Recipe adapted from: Jennifer McCann

1 T olive oil
1 medium onion, diced
1 medium garlic clove, diced
1 c. frozen mixed vegetables, defrosted and chopped
1 c. canned pinto beans
1 c. canned black beans
1 c. cooked brown rice
1/4 c. water
1/4 t dried thyme
1/4 t dried rosemary
1/2 t dried sage
1/4 t dried oregano
1 t ground cumin
2 heaping T Nutritional Yeast Flakes
3 T Tamari
1 scant T Ener-G Egg Replacer, as needed

Preheat the oven to 350 degrees. Spray a loaf pan or 8×8 square baking pan with non-stick spray and set aside. An 8×8 pan will allow for crunchier edges.

Saute onion, garlic, and mixed vegetables in olive oil until soft. Add to a large mixing bowl along with the remaining ingredients.

Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny. You may not need to add any liquid if the mixture is very moist. Add more Egg Replacer and/or rice as needed if the loaf seems too wet.

Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.

Let the loaf cool in the pan for 10 to 15 minutes, and then turn out onto a plate or platter and slice.

2 Responses to “Let the Search Begin! Veggie Loafs that Don’t Suck”

  1. Comment by Fred Is Not Dead — September 23, 2006 @ 3:22 pm

    Your Montreal Gazette loaf sounds yummy and now has me intrigued…

    Well, I Googled this based on some of your described ingredients…

    Chick Pea Loaf
    Adapted from: The Cookbook for People Who Love Animals

    Yield: 4-6 servings
    Serve with a salad and/or vegetables on the side

    3 cups chick peas, soaked in bowl of cold water (at least 3 hrs.)
    2 tbsp vegetable oil
    2 each garlic cloves, minced
    1 large onion, chopped
    2 each celery stalks, chopped
    2 each carrots, finely chopped
    1/4 cup tamari
    1 tbsp parsley
    1 tsp cumin powder
    Salt to taste
    1/4 tsp turmeric
    3 tbsp tahini

    1. Place soaked chick peas in a pot and cook for 50 minutes to 1 hour, till soft. Drain, save the stock and mash well.
    2. Heat oil in large skillet and sauté garlic and onions for 5 minutes.
    3. Add celery, carrot, tamari, parsley, cumin, salt and turmeric.
    4. Sauté till vegetables are tender.
    5. Add to the mashed chick peas and mix well.
    6. Add the tahini and mix well.
    7. Place in a large baking pan or two small loaf pans and bake at 375°F for 45 minutes.

    … hmm, it sounds kinda ‘like’ FALAFEL balls except not fried, crispy on the outside. I guess after baking it, you could always slice it and pan fry.

    … as for your BEAN & RICE MEAT LOAF recipe, one could just as easily adapt it to NOT BE A LOAF… take out all the stuff that ‘binds’ (i.e. eggs, etc.)… and you get a tasty herbed rice dish (with beans).

  2. Comment by 21st Century Girl — September 26, 2006 @ 11:47 am

    This looks interesting -thanks! The original loaf that i lost had breadcrumbs and was topped with cheddar cheese! Mmmmmm. I shall try to adapt this one and see if i get any closer -i’ll let you know.

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