VEGGIE LOAF 🌿💖🌿

Hello my Dearest Foodies,

I hope you are having a wonderful first week of the NEW YEAR 2019 and I wish you lots of success and happiness as the year will unfold.

I have also a new delicious recipe for you and I know it would have been a great for the Holidays, however, I was little bit hesitant about it. This is why I decided to make it after the excitement is all over, so I can stay calm and focused. And if it would't turned out well, it wouldn't be a big deal, although, I am very happy that it turned out great.

The reason I veganized turkey and not a meat loaf, is because I used to make turkey loaf like this many years ago. I don't quite remember the taste anymore, however, I remembered the ingredients I was using, especially the herbs and spices. They are the most important to create the flavor anyway, so the only tricky part was to create the texture. Well I think that worked our great also, but you be the judge!

VEGGIE LOAF
Veganizen Turkey Loaf with Mushroom Gravy
VEGAN – GLUTEN FREE
Author: Lena’s Vegan Living

INGREDIENTS 3 Loafs
• Quinoa 1 cup (follow the cooking instruction on the package)
• Caned chickpeas 500ml (1can, rinsed)
• Mushrooms 1cup sliced
• Dried mushrooms 1cup (soaked for 15min and rinsed)
• Walnuts ½ cup grind
• Pumpkin seeds ½ cup grind
• Onion 1 large
• Garlic 6 cloves
• Flaxseed eggs 2 (1 tbs flax + 3 tbs water, let it sit for 15min)
• Nutritional yeast 1tbs
• Tamari low sodium ¼ cup
• Cumin powder ¼ cup
• Garlic powder to taste
• Marjoram 1tbs
• Rosemary 1tbs
• Black pepper to taste
• Mustard powder 1tbs
• Himalayan pink salt to taste
• Parchment paper
• Food processor
• Large bowl
• Baking sheet
• Silicon brush
• Oil ¼ cup

PROCESS
• By pressing the pulse button, minced your onion with dried mushrooms and set aside.
• Preheat the oven to 375F.
• Start blending the chickpeas, quinoa and garlic while adding all the spices and herbs including Tamari, until you get semi smooth mixture.
• Transfer the mixture into a bowl and add the nuts, minced onions and mushrooms.
• Mix all thoroughly, cover with lid or plastic wrap and place it into a refrigerator for an hour.
• When ready, divide the mixture in three equal portions and place them on your baking sheet lined with parchment paper.
• Don’t worry if it is messy and sticky, just do your best shaping them into loafs with your hands.
• To smooth them out, use the silicon brush dip in oil and brush them lightly on top and sides.
• Bake for 40min.
• Let it cool for 10 minutes and serve with gravy and veggies.

GRAVY
• Dried mushrooms 1cup (soaked for 15min and rinsed)
• Onion 1 small (minced)
• Garlic 3 cloves (minced)
• Low sodium Tamari 1tbs
• Yellow mustard 2 tsp
• Rosemary 1 tsp
• Black pepper to taste
• Garlic powder to taste
• Nutritional yeast 1 tbs
• Agar Agar 1 tbs blend with 1 cup of water
• Himalayan pink salt to taste
• Oil

PROCESS
• Sauté the onion with garlic on hot oil until translucent.
• Transfer it to a blender; add the rest of the ingredients and blend it until smooth. (except Agar Agar and Nutritional yeast)
• Transfer the mixture into a small pot, mix it with Agar Agar blend and bring it to a boil while storing continuously. If it gets too thick, you may add little but more water, but be careful.
• Take it off the heat, add the nutritional yeast and stir well again.

THANK YOU FOR VISITING & BON APPETIT
FOR RECIPES PLEASE VISIT MY Lena's Vegan Living Blog