Vegetable & Hazelnut Loaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbsp safflower oil1 med onion, chopped1 garlic clove, finely chopped2 celery stalks, chopped1 Tbsp all purpose flour7 fl oz/200 ml/scant 1 cup strained canned tomatoes4 oz fresh rye or whole wheat bread crumbs1 tbsp dark soy sauce2 Tbsp chopped fresh parsley1.5 tsp Ener-G egg replacer, reconstitutedsalt and pepper, to taste
1. Oil and line a 1 lb loaf pan. Heat the oil in a heavy-bottom skillet over medium heat. Add the onion and cook, stirring frequently, for 5 minutes, or until softened. Add the garlic and celery and cook, stirring frequently, for 5 minutes. Add the flour and cook, stirring constantly, for 1 minute. Gradually stir in the strained canned tomatoes and cook , stirring constantly, until thickened. Remove the skillet from the heat.
2. Pt the bread crumbs, carrots, ground hazelnuts, soy sauce, and parsley in a bowl. Add the tomato mixture and stir well. Let cool slightly, then beat in the reconstituted egg replacer and season with salt and pepper.
3. Spoon the mixture into the prepared pan, and smooth the surface. Cover with foil and bake in a preheated 350 degree oven for one hour. If serving hot, turn the loaf out on to a warmed serving dish and serve immediately with mixed red and green salad leaves. Alternatively, let the loaf cool in the pan before turning out.
Number of Servings: 4
Recipe submitted by SparkPeople user LAURA6691.
2. Pt the bread crumbs, carrots, ground hazelnuts, soy sauce, and parsley in a bowl. Add the tomato mixture and stir well. Let cool slightly, then beat in the reconstituted egg replacer and season with salt and pepper.
3. Spoon the mixture into the prepared pan, and smooth the surface. Cover with foil and bake in a preheated 350 degree oven for one hour. If serving hot, turn the loaf out on to a warmed serving dish and serve immediately with mixed red and green salad leaves. Alternatively, let the loaf cool in the pan before turning out.
Number of Servings: 4
Recipe submitted by SparkPeople user LAURA6691.
Nutritional Info Amount Per Serving
- Calories: 360.6
- Total Fat: 25.3 g
- Cholesterol: 0.0 mg
- Sodium: 402.0 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 9.3 g
- Protein: 9.2 g
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