Healthy david's - vegetarian meatloaf
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Block tofu; crumbled | |
| By hand to form small pieces | ||
| 2 | cups | Brown rice; cooked |
| 1 | Red onion; diced | |
| 2 | Carrots; chopped | |
| 2 | Ribs leafy celery; chopped | |
| 1 | small | Green pepper; chopped |
| 6 | slices | Whole wheat bread; crumbled |
| And toasted into bread crumbs | ||
| 1 | cup | Tamari soy sauce |
| 1 | cup | Chopped peanuts |
| OR sunflower seeds; toasted | ||
| ½ | teaspoon | Savory |
| 1 | teaspoon | Oregano |
| ½ | teaspoon | Thyme |
| ¼ | teaspoon | Cumin |
| ¼ | teaspoon | Rosemary |
| 1 | teaspoon | Paprika |
| ¼ | bunch | Parsley; minced |
| ¾ | cup | Tomato puree |
| 1 | teaspoon | Cider vinegar |
| OR brown rice vinegar | ||
Directions
Mix tofu, rice, and vegetables together. Add bread crumbs and rest of ingredients, except puree and vinegar, mixing well. If mixture is too dry, add a quarter- to half-cup water. "Meatloaf" should be firm, and not too liquidy. Lightly oil bread loaf pan or 4 by 4 square pan with safflower oil and place "meatloaf" in it. Mix puree and vinegar together and drizzle on top. Bake at 350 degrees for 1 hour, preferably on top shelf of oven.
Source: David Fine, chef/owner, Healthy david's cafe, (Design Center), 418 Cerrillos, Santa Fe, NM -> Meatloaf story by Alan C. Taylor for the new mexican, 5/14/97
Recipe by: David Fine, Santa Fe, NM Converted by MM_Buster v2.0l.