My mum made this vegetable loaf for lunch. It wasn’t dry or tasteless like the other vegetarian loaves I’ve tried. Here’s the recipe, which serves 6 people.
2 tablespoons of butter or dairy-free margarine
1 cup of finely chopped onion
1/2 cup of finely chopped celery
1/2 cup of finely chopped carrot
1 vegetarian stock cube, crumbled
225 grams of finely chopped mushrooms
1/2 cup of finely chopped capsicum
1 cup of silken tofu, crumbled
1 cup of finely chopped sun-dried tomatoes
1 cup of finely chopped pecan/walnuts
1/4 cup of tomato sauce
1 teaspoon of English mustard
1 cup of rice/gluten-free bread crumbs
2 beaten eggs
1/2 teaspoon of crushed garlic
1 teaspoon of paprika
1/2 teaspoon of dried thyme
1. Preheat the oven to 180ºC (350ºF).
2. Melt margarine in a large frypan.
3. Add the onion, celery and carrot then stir. Cook until onion is beginning to brown (5-10 minutes).
4. Stir in stock cube.
5. Remove from heat and place mixture in a large bowl.
6. Add other ingredients and stir until well combined.
7. Allow mixture to rest in fridge for 10 minutes. Grease 6 small ramekins or 1 medium loaf tin with oil, dairy-free margarine or butter.
8. Divide mixture into greased ramekins or a loaf tin.
9. Bake in oven for 25 minutes until top has browned.
10. If you’re a sauce lover, top with tomato relish or roasted red capsicum sauce and serve with roast vegies or salad.
SOURCE: My mum, what a legend.