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!!
BEAN & RICE “MEAT”LOAF
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.
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