|Title:||Thanksgiving Nonmeat Loaf|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
2 T arrowroot powder
4 T water
2 t Bragg Liquid Aminos
1 box soft tofu- drained and patted dry with paper towel
3/4 c chopped walnuts
1 1/4 c chopped onions
1/2 c chopped organic celery
2 c chopped portobello mushrooms
1 T water
No-salt seasoning blend, adjusted to taste- or 1 T Dr. Fuhrman's MatoZest
2 t Spike (no salt)
1 t dried oregano
1 1/2 t dried basil
1/2 t dried sage
3/4 c whole-grain bread crumbs
1 1/2 c cooked brown rice
|Directions:||Preheat the oven to 350F.
Mix arrowroot powder, water, aminos, and tofu together in a high-powered blender. Add walnuts and blend until smooth. Saute onions, celery, and mushrooms in water with seasonings and herbs until vegetables are soft, stirring occasionally.
In a bowl, mix together tofu mixture, vegetables, bread crumbs and cooked rice. Using a paper towel, spread a small amount of olive oil in a loaf pan. Add mixture to pan and bake for 1 hour and 15 minutes. Let cool for 30 minutes. Turn loaf out and slice.
Serve with low-sodium ketchup and thinly sliced raw onion.