From American Wholefoods Cuisine by Nikki and David Goldbeck (my favorite vegetarian cookbook).
Serve with mushroom gravy (recipe below)
1 1/2 c cooked rice
1/2 c wheat germ
3/4 c chopped walnuts
1/4 c chopped sunflower seeds (I used sesame seeds)
1 large onion, chopped
1/2 lb. sharp cheddar cheese, shredded (about 2 cups)
1/2 tsp salt
1 tbs nutritional yeast (optional)
4 eggs, lightly beaten
Preheat oven to 350 degrees. Combine all ingredients and pack into an oiled, 9-in. loaf pan.
Bake for about 50 minutes until firm.
Let cool in pan for 10 minutes. Unmold and slice. Spoon some mushroom gravy over top.
1 tbs oil
1 c thinly sliced mushrooms
1 1/2 tbs cornstarch
1 1/2 tbs soy sauce
1 c water
2 tbs nonfat dry milk powder
Saute mushrooms in oil in a small saucepan for about 5 minutes until tender. Stir in starch and gradually add remaining ingredients, continuing to stir over moderate heat until gravy thickens.
Makes about 1 1/4 cups. Serves 4.