Vegetable & Hazelnut Loaf

2 Tbsp safflower oil
1 med onion, chopped
1 garlic clove, finely chopped
2 celery stalks, chopped
1 Tbsp all purpose flour
7 fl oz/200 ml/scant 1 cup strained canned tomatoes
4 oz fresh rye or whole wheat bread crumbs
1 tbsp dark soy sauce
2 Tbsp chopped fresh parsley
1.5 tsp Ener-G egg replacer, reconstituted
salt 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.