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Autumn loaf

(2016-11-14 21:42:15)

This is another great recipe from Dreena Burton's wonderful cookbook Plant-Powered Families. You can serve the Autumn loaf with gravy, baked potatoes and veggie like extra ordinary dinner (Christmas, Thanksgiving, etc), or with bread in the middle of the week. Every time it will be great choice and your friend and family will love you :D



You will need

2 cups cooked brown rice
1 cup + 2 tbsp porridge oats
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
2 carrots, peeled and diced
5 spring onions or shallots
2 tbsp nutritional yeast
2 tbsp lemon juice
2 tbsp fresh (or 1 tsp dried) rosemary
1 1/2 tsp dijon mustard
1 tsp salt
1/4 tsp dried sage
3 garlic cloves

Other 2 1/2 tbsp BBQ sauce 2 tbsp porridge oats OR 2 tbsp ground almond

Method

In a food processor, add the carrots, almonds, green onions, nutritional yeast, Dijon mustard, salt, rosemary, sage, garlic and lemon juice. Process until the mixture smooths out and starts to become sticky. Scraping down the bowl as needed. Add the rice and puree. Now the mixture should be sticky enough to hold slightly when pressed. Add the porridge oats and mix several time again. Put the mixture to the prepared silicon loaf mould or loaf tin with baking paper and evenly distribute. Now mix the BBQ sauce with porridge oats (or ground almond) and spread over the top of the loaf. Cover with foil and bake in preheated oven for 160 C about 35 minutes. Remove the foil and bake for 10 minutes. Remove from the oven and let stand for about 10 minutes. Then you can slice the loaf and serve.