Smells great and tastes great especially with glazing sauce. Can be made in small or large loaves. Freezes well for future cooking.
One of my friends, Cassie is a vegetarian and making dishes for her occasionally brings an inspired concoctions. Recipe makes two large loaves or up to six smaller loaves. Top with Piquant glazing sauce 10 - 15 minutes before baking is completed.
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Smells great and tastes great especially with glazing sauce. Can be made in small or large loaves. Freezes well for future cooking.
One of my friends, Cassie is a vegetarian and making dishes for her occasionally brings an inspired concoctions. Recipe makes two large loaves or up to six smaller loaves. Top with Piquant glazing sauce 10 - 15 minutes before baking is completed.
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Ingredients
- 2 pkgs Boca Crumbles
- 1 lg Onion chopped
- 1 lg Green Pepper, chopped
- 1 pkg Frozen Chopped Spinach , thawed and squeezed dry.
- 1 Zucchini , chopped
- 1 C Shredded Carrots
- 6-10 Baby Portobello Mushrooms , chopped
- 1-2 stalks Celery , chopped
- 2 C Toasted Bread Crumbs
- 1 C Walnuts , chopped
- 1 C Milk
- 2 Eggs
- 1/2 tsp Nutmeg
- 1/2 tsp Dried Sage
- 1/2 tsp Dry Mustard
- 1/2 tsp Thyme
- 1/2 tsp Basil
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Dried Red Pepper
- 2 tsp Garlic Powder
- 2 sm cans Tomato Paste
- 1/2 C Grated Parmesan Cheese
- Additional Bread Crumbs if needed
Servings:
Instructions
- Place 2 C of toasted bread crumbs in a bowl and add milk, set aside until crumbs absorb milk.
- Place all other ingredients in a large bowl excepting additional bread crumbs.
- Add milk and crumb mixture
- Mix well.
- Add additional bread crumbs if needed until consistency holds together to forma a loaf
- Divide in half for two loaves, putting equal amounts into two loaf pans or baking dishes.
- Bake at 350 degrees until heated through. Use a meat thermometer.
- 10 - 15 minutes before finished baking, cover in piquant glazing sauce.
- Serve and enjoy!
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