Mushroom Loaf

This loaf is easy to make, nutritious and delicious!

Ingredients:

¾ cup brown rice
1½ cups water
1 medium onion, finely chopped
1/2 cup chopped celery
2 cups chopped Swiss brown mushrooms
1 tbsp Dr Fuhrman’s VegiZest or other no added salt seasoning
2 tsp paprika
1½ tsp oregano
1½ tsp basil
1 tsp thyme
2 tbsp arrowroot
4 tbsp water
250 g silken firm tofu, drained
¾ cup chopped walnuts
¾ cup rolled oats, coarsely ground in food processor

Method:

Bring rice to boil in 1½ cups water and simmer, covered, for 30 minutes.

Preheat oven to 180°C.

Sauté onion, celery, mushrooms, VegiZest, paprika and herbs in a small amount of water until vegetables are soft, stirring occasionally.

Blend arrowroot, water and tofu in a blender or food processor. Add walnuts and blend until smooth.

In a bowl, mix together tofu mixture, vegetables, oats and cooked rice.

Line a loaf pan with baking paper. Spoon mixture into pan, smooth the top and bake for 1 hour and 15 minutes.

Allow to cool for 30 minutes. Turn loaf out and slice.

Watch me make it!

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