| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Main dish |
8 |
Servings |
INGREDIENTS
| 3 |
c |
TVP granules |
| 2 1/2 |
c |
;water, boiling |
| 1/4 |
c |
Ketchup |
| 1 |
ts |
Basil |
| 1/2 |
c |
Onion; finely chopped |
| 2 |
tb |
Olive oil |
| 1 |
c |
Flour, gluten*, instant OR |
| 1 |
c |
Flour, whole wheat |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Each: |
|
|
Garlic powder |
|
|
Oregano |
|
|
Marjoram |
| 1/2 |
c |
Parsley, fresh; finely minced |
INSTRUCTIONS
Mix the TVP, boiling water, ketchup and basil together in a large bowl and
set aside.
Microwave for 2 minutes on high or saute the onion in the olive oil.
Add the onions to the rehydrated TVP, and stir in the remaining
ingredients.
Lightly oil a loaf or bread pan and pack mixture in tightly, smoothing
top. Bake at 350 deg about 45 minutes. If loaf begins to get too brown on
top, cover with foil. After removing from oven, let stand in pan 10
minutes, then run aknife around edges to loosen and turn loaf out onto a
platter. Slice into 16-18 slices.
Garnish with lemon slices and sprigs of parsley. Loaf can be served with
Tomato Sauce or Mushroom Gravy (see recipes.)
*Instant gluten flour has a high gluten content and makes a firm, solid
loaf.
Per serving: 196 cal; 24 g prot; 21 g carb; 4 g fat
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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