Kim’s Veggie Loaf
Serves 6 adults, with seconds!
Ingredients
1 x 400gm can of Lentils, drained
1 x 400gm can of 5 Bean mix, drained
1 x 400gm can of Cannoli beans, drained
1 cup of cooked white rice
2 carrots, grated
1 cup rolled oats
1 cup zucchini, grates
1 large onions, chopped finely
2 cups re-hydrated soy meat, or Quorn mince
2 cloves garlic, crushed
1 cup stuffing mix
1 cup grated cheddar, half for the topping
2 Tbsp Parmesan, grated
1 Tbsp Italian herb mix
1/4 cup BBQ Sauce
1/4 cup Tomato Sauce
Salt and Pepper to taste.
Method
- Thoroughly mix all ingredients together in a large mixing bowl.
- Press into a greased loaf 1 kg (2.2 lbs) loaf tin. Here is usually enough mixture for smaller loaf pan.
- Cook at in the oven at 180 C (360 F) for 1 hour 15 minutes, until golden brown on top and firm to touch.
- Turn out onto a chopping board to slice into 2 inch slabs. It will not be firm like meat, so be gentle with the slices.
We have not had a meat based roast since we started to reduce our meat intake, back in December 2011. I am not missing roast meat very much at all.
Who else has a similar veggie dish that they can’t get enough of? I would love to hear about it.
Hi Gavin, the veggie loaf sounds and looks really delicious, I must give it a try. Thank you for sharing 🙂
Have a lovely day, hope the weather is treating you more kindly these days. It has been a lot more like Autumn here lately 🙂
Hi Tania. It is delicious and very filling.
As for the weather, Autumn has arrived, and welcomed with open arms!
Gav x
YUM! It’s on the menu for this weekend – once I get over my aversion to Quorn…I just can’t get my head around it 😉 I’ll let you know how I go!
This is my offering: Vegetarian Cottage Pie that fooled my meat-and-three husband!
http://www.beyondthetrolley.com/2012/07/wednesday-recipe-cottage-pie-with-twist.html
Nice pie recipe Jennifer. Thanks for sharing.
Gav x
yeh, I’m happy to skip the Quorn and soy and just have real vege. Quorn sounds like a Steven King book or something equally terrible lol so with that in mind and it’s ingredients, I share Jennifer’s aversion 🙂
But yes I do enjoy no-meat meals. Usually because that’s what there is but it still tastes good 🙂
I don’t like Quorn. It’s heavily processed and isn’t vegan–it contains egg whites. In this recipe I would use TVP or add some ground mixed nuts–which is the base for my “veggie roast” anyway. Eatwell–known for their delicious burger patties–use to do a “mince”. It was really nice but wasn’t a good seller so they deleted the line. Oh well.
It’s amazing how far a veggie or nut loaf can go. Whenever I make one I’m in left overs for a week.
My share:
“Really Simple Mexican Beans”
1 tin of French lentils (I use dry lentils*)
1 tin of kidney beans (you can start with dry, too)
1 tin of diced tomatoes (or prepare your own)
1 packet of taco seasoning
2 cloves of garlic
1 medium onion
A little oil
Fry off onion and garlic until slightly opaque. Add lentils, kidney beans and taco seasoning. Cook down until kidney beans soften. Add tomatoes and simmer for 10 minutes.
I serve a couple of ways;
Corn chip salad—with lettuce, salsa, sweet corn, jalapeños and crumbled corn chips, and a dollop of hommus on top. Or;
With sweet (or regular) potato mash.
The left overs I tend to have cold with salad and hommus (and Sriracha chili sauce! :D)
Your Mexican beans sound delicious Paul.
Gav
That looks absolutely delicious! I may just have to try it. Having been vegan for many years, I don’t miss meat on a roast dinner AT ALL, as long as there is plenty of veg I’m one happy lady. Especially roast parsnips, mmmmmmmmmm! Happy Ostara from Britain, though I guess you’re doing the autumn equinox instead!
Hi Rachel. I love roasted parsnips, especially if they are fresh from the garden.
Happy solstice to you!
Gav