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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!
Course: Main Course
Cuisine: American
Keyword: holiday recipe, vegan
Servings: 8 people

Ingredients

  • 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

Instructions

  • 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.

Notes

CHEF’S NOTE: If you are able, make this dish a day before reheating and serving.