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this loaf with my mushroom gravy! RECIPE
Ingredients:
1 TBSP Olive Oil
1 sweet onions
6 cloves garlic
2 celery stalks
1 carrot
1 13 ounce can/box of cannelloni beans
1/2 block tofu
1/2 Cup mushrooms
1 Sweet Potato
1/3 cup lentils cooked
2 TBSP coconut aminos
2 TBSP tomato paste
1 TBSP Mustard
1/4 cup parsley (fresh)
1/2 TBSP sage
1 TBSP Thyme
1/2 TBSP rosemary
3/4 cup bread crumbs
Salt, pepper.
1 tsp smoked paprika
2 TBSP nutritional yeast
Directions:
Prep lentils, peal sweet potato and steam for 8 minutes
1. Preheat oven to 375 degrees F.
2. Heat pan and add 1 TBSP olive oil.
3. Cook onions, garlic add in add mushrooms in soon after. Cook until onions become translucent.
4. Add celery, carrots. Once they cook and soften, add cannelloni beans, lentils and add 1 tsp tomato paste, a bit of fresh parsley, salt, pepper.
5. Then add these ingredients to food processor: Tofu, Sweet Potato, parsley, thyme, sage, rosemary, paprika, nutritional yeast, coconut aminos, tomato paste, remaining parsley, mustard, salt, pepper and pulse until well combined.
6. Add food processed blend into separate bowl add, 1/2 cup bread crumbs then stir in onion veggie blend and well combine.
7. Using a loaf pan, coat the pan with olive oil and scoop mixture into pan and mold.
8. Bake on 375 for 25 minutes uncovered, then bake for another 20 minutes covered with tinfoil, then for another 5-10 minutes uncovered. Remove from oven and let sit for 10 minutes.
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