prep time: about an hour and 15 minutes (if quinoa and lentils are already cooked)
(9 servings)
modified recipe from the magical loaf studio.
Ingredients:
¾ cup cashews
about 12 baby carrots, ground in food processor
1 cup peas+carrots mix
3 cups cooked lentils
2 cups cooked quinoa
4 TB flaxseed meal
1 tsp. dried thyme
½ tsp. dried sage
few dashes fresh cracked pepper
2 TB nutritional yeast flakes
3 TB olive oil
2 TB ketchup
2 TB soy sauce
8-10 medium potatoes, peeled and washed, cut in small chunks
½ c margarine
¼ c milk (I use soy)
Directions:
Preheat the oven to 350ºF. Spray 8x8 square baking pan with nonstick spray and set aside.
Grind the cashews into small pieces using a food processor (or a knife). Place in a large mixing bowl and set aside. Grate/grind baby carrots, and add to the cashews. Add everything else to the large mixing bowl. Mix together well, adding liquid as needed to create a soft, moist loaf that holds together and is not runny (I did not need to add any liquid, but would have used vegetable broth if I did). Add more flax or quinoa as needed if the mixture seems too wet.
Press mixture into the prepared pan and bake for 45 minutes.
In the meantime, prepare mashed potatoes. Chop potatoes in small pieces and boil until fork tender (about 20 minutes). Drain and add margarine and milk. Mash with a masher or electric mixer.
Cover bottom layer in square pan with mashed potatoes and return to the oven for another 30 minutes. (Bump up the temp halfway through to 400ºF or so to make sure the potatoes brown a little bit.)
Serve squares covered with a small amount of mushroom gravy. (Mushroom gravy recipe comes from Vegan With A Vengeance)
No comments:
Post a Comment