HOLIDAY LOAF 🍁🍂🍁

Hello my Dearest Foodies,

Happy Friday, I hope you had very successful week and now you are ready for fun weekend. Maybe you also wondering about your weekend menu, so why not veggie loaf. Although, you can save this recipe for upcoming Holidays. It is perfect for Thanksgiving or Christmas.

I made this loaf few times before, but I always change the recipe a little. Luckily, it always turns out delicious, lol. There for you don't have to follow my recipe completely; you can adjust it to your taste or whatever ingredients you have at home. I am sure it will be mouthwatering.

I wish you a wonderful weekend 😊

HOLIDAY LOAF
Veggie Loaf with Mushroom Gravy
Vegan – Gluten Free
Author – Lena’s Vegan Living

INGREDIENTS for 3 Loafs
• Quinoa 1 cup
• Caned chickpeas 500ml (1can, rinsed)
• Mushrooms 1cup cut in half
• 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 3 (1 tbs flax + 3 tbs water, let it sit for 15min)
• Nutritional yeast 1tbs
• Apple cider vinegar 2tbs
• Chickpies brie 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
• Baking sheet
• Grape seed oil ¼ cup (or oil of your choice)

PROCESS
• Cook quinoa by following the instructions on the package. Set aside to let it cool down.
• Strain the dry mushrooms, and mince by pressing the pulse button. Set aside.
• By pressing the pulse button, mince onion with garlic and mushrooms.
• Heat up oil on a frying pan and sauté the mixture until golden brown and set aside.
• In a small dish, prepare your flaxseed egg.
• Blend chickpeas by pressing the pulse button while adding gradually quinoa. Blend until you get semi smooth mixture.
• When ready, transfer into a bowl and add all the ingredients including spices and herbs.
• Mix all thoroughly, cover with lid or plastic wrap and place it into a refrigerator for an hour.
• Preheat the oven to 375F.
• Divide the mixture into three equal portions and place them on your baking sheet lined with parchment paper.
• Shape into loafs with your hands.
• Brush lightly with oil on top and sides and bake for 30min.
• Set the oven to 500F and bake for 10 more min.
• Let it cool for 20 minutes and serve with gravy and veggies.

MUSHROOM GRAVY
• Dried mushrooms ½ cup (rinsed soaked for overnight in 1 1/2 cup of water)
• Onion 1 small (minced)
• Garlic 3 cloves (minced)
• Low sodium Tamari 1tbs
• Organic yellow mustard 2 tsp (or mustard of your choice)
• Rosemary 1 tsp
• Black pepper to taste
• Garlic powder to taste
• Nutritional yeast 1 tbs
• Agar Agar 1 tbs
• Himalayan pink salt to taste
• Grape seed oil 1tbs (or oil of your choice)

PROCESS
• Sauté the onion with garlic on hot oil until translucent.
• Transfer to a blender; add the rest of the ingredients including water from mushrooms and blend until smooth. (except Agar Agar and Nutritional yeast)
• Transfer the mixture into a small pot, add Agar Agar and bring it to a boil while stirring continuously. If it gets too thick, you may add little bit 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

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