Veggie Loaf

Are you looking for more vegetarian dishes to add to your mid-week meals?  Well, instead of meat loaf, how about veggie loaf!  As always, feel free to tweak any of my recipes and use some of the ingredients you have on hand, but this is what I came up with using the ingredients I have in my fridge at the time.  Enjoy!

 

 

Ingredients:

note – buy organic whenever you can

1/2 Organic Firm Tofu block – cut in half and chopped fine

1 can or Kidney Beans rinsed

2 cups of chopped crimini mushrooms

1 cup of chopped yellow onion

1 cup of chopped celery

1 cup of chopped carrots

1 cup of chopped parsley

2 cups of chopped fresh spinach or frozen that’s been thawed and drained

3 garlic cloves chopped fine

1/2 cup of tomato sauce

1 egg

1 T dried Basil

1 T dried Oregano

1 tsp salt

1 tsp cracked pepper

 

Preheat oven to 350 degrees.  In a large bowl, mash Kidney Beans with a fork until formed into a smashed paste.  Add all ingredients into bowl and mix with a fork.  Mixture should be well incorporated so that it sticks together.  Prepare a casserole or baking dish with some coconut oil or olive oil.  Pour mixture into baking dish and bake for 1 hour. 

Allow to cool for about 10 minutes.  If you cut into this too soon, the mixture tends to crumble. 

Other ideas?  Want it Mexican style?  Add in a small can of diced green chiles and a 1/2 cup of salsa instead of tomato sauce.  Add in cumin, and chili powder.  Chopped Cilanthro and slices of avocado before serving!

Want it vegan?  You’ll need to add in more tomato sauce and mix in some ground flaxseed to bind ingredients.  The egg is added as a binding agent. 

Want it revved up special for the weekend?  Make a fritatta out of it by adding 8 eggs and topped with cheese of your choice.  This is delicious, but more fully loaded with fat and calories!  You can experiment with vegan cheeses like cashew or almond mozzarella.