Celebration No-Meat Loaf
This is the perfect dish to make for any holiday main-dish as well as all year-round. It’s tremendously flavorful and high in protein and fiber. It’s also quite versatile and the flavors can be varied to create a different-flavored dish each time. Leftovers are amazing either cold in a sandwich or pita, or warmed. This recipe is easy to whip up in a food processor – but you can also do it by all hand!
- NOTE - Ingredient photos are at the bottom of this post -
2 slices Ezekiel Bread ground or 3/4 cup whole grain breadcrumbs
1 1/2 cups cooked brown rice or quinoa
¼ cup chopped sundried tomatoes (optional)
1 medium onion finely chopped (about 1 1/4 cups)
1/2 cup finely chopped celery (1-2 stalks)
2 cups finely chopped mushrooms
2 tablespoons Italian seasoning (or to taste)
2 tablespoons fresh chopped mixed herbs: for example - sage, rosemary, parsley, thyme (optional & to taste)
2 tablespoons arrowroot powder, tapioca or corn starch
1/3 cup water
1 tablespoon Bragg Liquid Aminos or coconut aminos
1 cup tofu, drained & mashed
1 cup cooked red kidney beans, drained
3/4 cup walnuts or pecans
1 teaspoon garlic powder
1 tablespoon ground flax seeds
¼ cup pitted dates soaked in 1/3 cup water
1/3 cup tomato paste
1 tablespoon Dijon mustard
½ tablespoon apple cider vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
- Preheat oven to 350 degrees F and line a 9x9 inch casserole or loaf pan or 3 mini loaf pans with parchment paper or lightly grease.
- Soak the pitted dates for the topping in 1/3 cup water in a small bowl – set aside.
- Crumble the bread by hand or in a food processor with the sundried tomatoes and place in a large bowl, along with the cooked grain.
- Chop the veggies finely in the food processor or by hand.
- Dry sauté the veggies along with the dried and fresh (if using) herbs on medium high heat, for a few minutes, then lower the heat and cover, allowing the natural juices to release for about 5 minutes. Continue to sauté for a few more minutes to soften them and let any liquid evaporate. Add broth or water to avoid burning or sticking. When done, add them to the bowl.
- Meanwhile process the arrowroot powder, water, Braggs Aminos, tofu, flax, garlic powder and beans in a food processor or blender until smooth. This is a nice flavorful binder for your loaf along with the breadcrumbs. Add this mix to the bowl and stir well.
- Place the batter into your prepared pan(s) and smooth the top.
- Make the topping by blending all of the ingredients together in a blender, then spread it evenly on the top of your loaf(s).
- Bake for 45 minutes to 1 hour. Let cool for 30 minutes or more before slicing.
CHEF’S NOTE: If you are able, make this dish a day before reheating and serving.