Herbed loaf
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | TVP granules |
| 2½ | cup | ;water, boiling |
| ¼ | cup | Ketchup |
| 1 | teaspoon | Basil |
| ½ | cup | Onion; finely chopped |
| 2 | tablespoons | Olive oil |
| 1 | cup | Flour, gluten*, instant OR |
| 1 | cup | Flour, whole wheat |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Each: |
| Garlic powder | ||
| Oregano | ||
| Marjoram | ||
| ½ | cup | Parsley, fresh; finely minced |
Directions
Mix the TVP, boiling water, ketchup and basil together in a large bowl and set aside.
Microwave for 2 minutes on high or saute the onion in the olive oil.
Add the onions to the rehydrated TVP, and stir in the remaining ingredients.
Lightly oil a loaf or bread pan and pack mixture in tightly, smoothing top. Bake at 350 deg about 45 minutes. If loaf begins to get too brown on top, cover with foil. After removing from oven, let stand in pan 10 minutes, then run aknife around edges to loosen and turn loaf out onto a platter. Slice into 16-18 slices.
Garnish with lemon slices and sprigs of parsley. Loaf can be served with Tomato Sauce or Mushroom Gravy (see recipes.) *Instant gluten flour has a high gluten content and makes a firm, solid loaf.
Per serving: 196 cal; 24 g prot; 21 g carb; 4 g fat