Celebration No-Meat Loaf

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RECIPE FROM "AMERICA GOES VEGAN!" BY TRACY CHILDS & GLEN MERZER

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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 - 

Serves 8

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

For Topping:

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

1. 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.
2. Soak the pitted dates for the topping in 1/3 cup water in a small bowl – set aside.
3. 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.
4. Chop the veggies finely in the food processor or by hand.
5. 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.
6. 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.
7. Place the batter into your prepared pan(s) and smooth the top.
8. Make the topping by blending all of the ingredients together in a blender, then spread it evenly on the top of your loaf(s).
9. 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.