Veggie Loaf
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.
Ingredients
  • 2pkgs Boca Crumbles
  • 1 lg Onion chopped
  • 1 lg Green Pepper, chopped
  • 1pkg Frozen Chopped Spinach, thawed and squeezed dry.
  • 1 Zucchini, chopped
  • 1C Shredded Carrots
  • 6-10 Baby Portobello Mushrooms, chopped
  • 1-2stalks Celery, chopped
  • 2C Toasted Bread Crumbs
  • 1C Walnuts, chopped
  • 1C Milk
  • 2 Eggs
  • 1/2tsp Nutmeg
  • 1/2tsp Dried Sage
  • 1/2tsp Dry Mustard
  • 1/2tsp Thyme
  • 1/2tsp Basil
  • 1tsp Salt
  • 1/2tsp Black pepper
  • 1tsp Dried Red Pepper
  • 2tsp Garlic Powder
  • 2sm cans Tomato Paste
  • 1/2C Grated Parmesan Cheese
  • Additional Bread Crumbs if needed
Instructions
  1. Place 2 C of toasted bread crumbs in a bowl and add milk, set aside until crumbs absorb milk.
  2. Place all other ingredients in a large bowl excepting additional bread crumbs.
  3. Add milk and crumb mixture
  4. Mix well.
  5. Add additional bread crumbs if needed until consistency holds together to forma a loaf
  6. Divide in half for two loaves, putting equal amounts into two loaf pans or baking dishes.
  7. Bake at 350 degrees until heated through. Use a meat thermometer.
  8. 10 - 15 minutes before finished baking, cover in piquant glazing sauce.
  9. Serve and enjoy!