Not-Meat Loaf

Recipe look good to you?     

Not-Meat Loaf Ingredients

2 c Sliced mushrooms; (about 5	1/2 c Egg whites
Such as white or cremini	(about 4 large whites)
2 md Onions; sliced (2 cups)	OR nonfat egg substitute
2 c Cooked brown rice	1 c Old-fashioned rolled oats
(2/3 cup raw)	2 lg Carrots; grated
2 c Cooked lentils; (1 cup raw)	(1 cup)
1 c Ketchup	1/2 c Mashed potato flakes
1/3 c Low-fat firm tofu; (2 1/2	1 tb Chopped fresh thyme
1/3 c Low-sodium tamari sauce	OR 1/4 tsp. dried
2 tb Granulated onion	1/2 ts Sea salt
1 ts Granulated garlic	Ground black pepper; to

Instructions for Not-Meat Loaf

8 SERVINGS OVO-LACTO If possible, start this "meat" loaf two days ahead. That way, you can cook the rice and lentils one day, assemble and bake the loaf the next day and let the finished loaf rest in the refrigerator for 24 hours-this makes it easier to cut neat, even slices. Ideal accompaniments are mashed potatoes and a mix of freshly steamed vegetables. Leftovers make great sandwiches. Line bottom of 9 x 5-inch loaf pan with parchment paper. Spray sides of pan with cooking spray. (Parchment makes unmolding easier, but if you want to skip unmolding and cut loaf right in the pan, just spray bottom and sides of the pan well.) Preheat oven to 350F. Rinse mushrooms but dont dry them-the water will add needed moisture during sauteing. Spray large skillet with cooking spray. Add mushrooms and onions and cook over low heat until very tender, stirring occasionally, 10 to 12 minutes. In food processor, combine mushroom and onion mixture, rice, lentils, 3/4 cup of ketchup, tofu, tamari sauce, granulated onion and garlic and process until smooth. Add egg whites and process again. Transfer to large bowl. Add oats, carrots, potato flakes, thyme, salt and pepper and mix well. Place mixture in prepared pan, smoothing top. Using knife, cut x-shaped groove in top of loaf, Spread remaining 1/4 cup of ketchup over top. Bake until firm, about 1 1/2 hours. Cool completely, then cover and refrigerate overnight-chilling gives loaf the best texture. To unmold, invert loaf onto serving plate and remove parchment. Cover with another plate, then turn over so loaf is right side up. To serve, spray baking sheet with cooking spray. Slice loaf and place slices on prepared baking sheet. Cover with foil and bake at 350F until heated through, 15 to 20 minutes. Serve hot. Recipes excerpted from The Taste for Living Cookbook by Beth Ginsberg and Mike Milken (Time Life, 1998). PER SERVING: 241 CAL.; 13G PROT.; 2G TOTAL FAT (0 SAT. FAT); 45G CARB.; 0 CHOL.; 739MG SOD.; 6G FIBER Converted by MC_Buster. By Kathleen on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 66 Converted by MM_Buster v2.0l.

Main Ingredient: MeatCuisine: Uncategorized

More like this...

Three Meat and Onion Meat Loaf W/bourbon-Onion Chili Sauce

Meat Balls in Sauce or Meat Loaf

Meat - Roast Meat Loaf or "Hedgehog"

Not Al Dente But Not Paste Neither Veggie Side Dish