|
Let us know any comments, reviews corrections, and/or suggestions.
Recipe contributions and pictures of dishes you have prepared are always
welcome.
| |
 |
|
|
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. |
| Quantity |
Ingredients |
Preparation Notes |
| 2 pkgs |
Boca Crumbles |
- Place 2 C of toasted bread crumbs in a bowl and
add milk, set aside until crumbs absorb milk.
- Place all other ingredients in a large bowl
excepting additional bread crumbs.
- Add milk and crumb mixture
- Mix well.
- Add additional bread crumbs if needed until
consistency holds together to forma a loaf
- Divide in half for two loaves, putting equal
amounts into two loaf pans or baking dishes.
- Bake at 350 degrees until heated through.
Use a meat thermometer.
- 10 - 15 minutes before finished baking, cover in
piquant glazing sauce.
- Serve and enjoy!
|
| 1 lg |
Onion chopped |
| 1 lg |
Green Pepper
chopped |
| 1 pkg |
frozen chopped
spinach, thawed and squeezed dry. |
| 1 |
Zucchini,
chopped |
| 1 C |
Shredded
Carrots |
| 6 - 10 |
Baby Portobello
Mushrooms, chopped |
| 1 - 2 stalks |
Celery, chopped |
| 2 C |
Toasted Bread
Crumbs |
| 1 C |
Walnuts,
chopped |
| 1 C |
Milk |
| 2 |
Eggs |
| 1/2 tsp |
Nutmeg |
| 1/2 tsp |
Dried Sage |
| 1/2 tsp |
Dry Mustard |
| 1/2 tsp |
Thyme |
| 1/2 tsp |
Basil |
| 1 tsp |
Salt |
| 1/2 tsp |
Black Pepper |
| 1 tsp |
Dried Red
Pepper |
| 2 tsp |
Garlic Powder |
| 2 sm cans |
Tomato Paste |
| 1/2 C |
Grated Parmesan
Cheese |
| |
Additional
bread crumbs if needed. |
|
|
Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
|
