NEAT LOAF
This recipe originally comes from "Incredibly Delicious: Recipes for a New Paradigm" by Gentle World Publishing. It makes a really big, hearty loaf, which is wonderful for sharing or freezing. The millet lends it a nice, fluffy, satisfying texture. I like my loaf a little on the piquant side so I top it with a healthy dose of catsup, but you could use tomato paste as well.
Provided by Veggie Girl NYC
Categories Grains
Time 1h40m
Yield 1 large loaf, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Saute the onions in a little oil. When soft and fragrant, remove from pan and put half of them aside. Put the rest in a large mixing bowl. Saute bell pepper and add to onions in bowl.
- In a food processor, grind the seitan using the "S" shaped blade, then grind the tempeh. Fry these together in a large skillet in a little oil and season with tamari and yeast, to taste. When browned, place this in the mixing bowl. Add the cooked millet.
- In the food processor, blend oil, remaining sauteed onion, black pepper, tofu, bouillin, and tomato paste. When thoroughly blended, stir this into the mixture in the large bowl. Add oregano, herb seasoning, cumin, and sea salt. Mix well.
- Place into a large oiled casserole or a large cast-iron skillet (a good way to get iron into your diet!). Spread the top of the loaf with a generous amount of catsup and sprinkle with a little oil.
- Bake in a pre-heated oven at 350 degrees for 50 minutes.
Nutrition Facts : Calories 392.1, Fat 14.8, SaturatedFat 2.4, Sodium 560, Carbohydrate 51, Fiber 6.7, Sugar 5.8, Protein 17.1
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