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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2 replies to "Mushroom Loaf"
Looks good! I’d like to know if you can make that without tofu? My husband says he’s allergic to tofu
Can’t wait to make it.
Thanks much,
Phyllis
The tofu forms a binder that helps the loaf set. You could try substituting plant milk blended with 2 tablespoons of flax meal and left to set for a while. Let me know how you go!