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Herbed loaf
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| Artist: |
_ |
| Categories: |
Bakery, Entrees, Loaf, Vegetarian |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 3
| cup | TVP granules | | 2 1/2
| cup | Water, boiling | | 1/4
| cup | Ketchup | | 1
| tsp | Basil | | 1/2
| cup | Onion, finely chopped | | 2
| tbsp | Olive oil | | 1
| cup | Flour, gluten*, instant OR | | 1
| cup | Flour, whole wheat | | 1
| tsp | Salt | | 1/4
| tsp | Pepper | | 1/2
| tsp | Each: | | | Garlic powder | | | Oregano | | | Marjoram | | 1/2
| cup | Parsley, fresh, finely | | | -minced |
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Procedures:
| 1 | Mix the tvp, boiling water, ketchup and basil together in a large bowl and set aside. | | 2 | Microwave for 2 minutes on high or saute the onion in the olive oil. | | 3 | Add the onions to the rehydrated tvp, and stir in the remaining ingredients. | | 4 | Lightly oil a loaf or bread pan and pack mixture in tightly, smoothing top. | | 5 | Bake at 350 deg about 45 minutes. | | 6 | If loaf begins to get too brown on top, cover with foil. | | 7 | After removing from oven, let stand in pan 10 minutes, then run aknife around edges to loosen and turn loaf out onto a platter. | | 8 | Slice into 16-18 slices. | | 9 | Garnish with lemon slices and sprigs of parsley. | | 10 | Loaf can be served with tomato sauce or mushroom gravy (see recipes). | | 11 | *instant gluten flour has a high gluten content and makes a firm, solid loaf. | | 12 | Per serving: 196 cal; 24 g prot; 21 g carb; 4 g fa |
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