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1 tablespoons vegetable oil
Preheat oven to 375°F.
In a large skillet, heat 1 tablespoon oil. Sauté onion slowly until a rich brown, about 15 minutes. Stir occasionally. Transfer to a large mixing bowl.
In the same skillet, heat remaining oil, add walnuts, and sauté over medium heat 3 minutes. Add oats, sauté another 3 minutes, stirring. Add mushrooms, broth, and garlic. Reduce heat to low. Cook until mushrooms soften and stock is absorbed, about 8 minutes.
While oat mixture cooks, add carrot, mustard, tomato sauce, soy or tamari sauce. Add oat mixture to bowl with onions and set aside.
Puree tofu and arrowroot powder in blender or food processor until smooth. Add to oat-carrot mixture, and mix well. Add bread crumbs and mix again.
Pour into oiled 5"x2-3/4" loaf pan. Bake 40 minutes. Cool 30 minutes before slicing.
Poster's Notes:
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
1 large onion, diced
1 cup chopped walnuts
1 cup rolled oats (not instant)
1/2 pound mushrooms, sliced
2 cups vegetable broth
2 cloves garlic, minced
1 cup grated carrot
3 tablespoons Dijon or other hearty mustard
4 tablespoons tomato sauce
2 tablespoons soy or tamari sauce
1 pound firm tofu, drained
2 tablespoons arrowroot powder
2 cups whole wheat or preferred bread crumbs
This one is from "The Jewish Vegetarian Year Cookbook." Again, not one I've made before but while flipping through my copy of the book a vegetarian friend asked, "Is this Jewish? I didn't know it was Jewish!" Turns out he's been making it like this for years.