HI everyone! Back by popular demand! Vegan chef Tino, the cutest rescued pony in the world, demonstrates how to make a yummy high protein vegan loaf. Here is his recipe. Please share!
6 tbsp olive oil
2 large onions chopped fine
6 garlic gloves
3/4 cup rolled oats (gluten free available)
1 cup chopped and pre roasted walnuts
3 cups chopped mushrooms (try immune strengthening maitake, shitake, oyster mushrooms)
1 cup cooked lentils
½ cup water or veggie broth for deglazing
1/3 cup freshly chopped herbs: parsley, oregano, basil
3 tbsp tamari
6 tbsp mustard
6 tbsp tomato paste
1/3 cup cooking sherry
4 tbsp vegetarian Worcestershire sauce
1 15 oz brick of firm (no GMO) tofu
¼ cup arrowroot powder
1/3 cup hemp seeds
½ cup raw sunflower seed ground into powder
4 tbsp chia seeds, presoaked at least 10 min
3 cups bread crumbs (gluten free are available)
Saute the oil, garlic and onion until soft. Add mushrooms and cook about five minutes on low heat. Add oats, walnuts and fresh herbs, deglazing with the veggie broth as needed. (Deglazing is a fancy word for adding water to make sure ingredients don’t stick to pan.) Add cooking sherry (optional but recommended).
Add tamari, mustard, tomato paste and Worcestershire sauce. Add salt and pepper. At this point, try the dish and add whatever extra flavors you like because this is essentially how your dish will taste. To a food processor, blend tofu and arrowroot powder and add ½ the ingredients from your pan. The ingredients from the pan will be very moist and the tofu/arrowroot will be very firm. Add chia, hemp seeds and raw sunflower seed powder at the end. If you need more mosture add more veggie broth or water (or sherry!)
Put in a bowl and add 2 cups (or ½ ) the bread crumbs at the end before placing ingredients in a 8X8 preoiled pan, or bread pan. Top with the rest of the bread crumbs and any dried spices you like (oregano, basil are both good). Bake at 350 for 45 minutes.