Sunday, March 22, 2009

Rice-Nut Loaf with Mushroom Gravy

This is a delicious vegetarian take on meatloaf, and topping it with this delectable mushroom gravy really makes it! One of our faves!

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.

Serves 6.


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.

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