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Veggie Loaf
Smells great and tastes great especially with glazing sauce.  Can be made in small or large loaves.  Freezes well for future cooking.

One of my friends, Cassie is a vegetarian and making dishes for her occasionally brings an inspired concoctions.  Recipe makes two large loaves or up to six smaller loaves. Top with Piquant glazing sauce 10 - 15 minutes before baking is completed.

Quantity Ingredients Preparation Notes
2 pkgs Boca Crumbles
  •   Place 2 C of toasted bread crumbs in a bowl and add milk, set aside until crumbs absorb milk.
  •   Place all other ingredients in a large bowl excepting additional bread crumbs.
  •   Add milk and crumb mixture
  •   Mix well.
  •   Add additional bread crumbs if needed until consistency holds together to forma a loaf
  •   Divide in half for two loaves, putting equal amounts into two loaf pans or baking dishes.
  •   Bake at 350 degrees until heated through.  Use a meat thermometer.
  •   10 - 15 minutes before finished baking, cover in piquant glazing sauce.
  •  Serve and enjoy!
1 lg Onion chopped
1 lg Green Pepper chopped
1 pkg frozen chopped spinach, thawed and squeezed dry.
1 Zucchini, chopped
1 C Shredded Carrots
6 - 10 Baby Portobello Mushrooms, chopped
1 - 2 stalks Celery, chopped
2 C Toasted Bread Crumbs
1 C Walnuts, chopped
1 C Milk
2 Eggs
1/2 tsp Nutmeg
1/2 tsp Dried Sage
1/2 tsp Dry Mustard
1/2 tsp Thyme
1/2 tsp Basil
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Dried Red Pepper
2 tsp Garlic Powder
2 sm cans Tomato Paste
1/2 C Grated Parmesan Cheese
  Additional bread crumbs if needed.

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Last modified: 02/19/11