The LOAF – revisited

There is this great website a friend alerted me to that allows you to choose a bunch of ingredients to make a vegan loaf. The Vegan “meatloaf” comes in many shapes and sizes… but it is not always a beloved meal. I gave the “Magical Loaf Studio” a try and the outcome was “This is really good!” from kids and adults alike. When all three kids and both adults in our house like a meal, it is a keeper! So, I thought I’d share my personal version of the magic loaf – and provide the website so you can give it a try as well.

1/2 cups walnuts – processed to coarse meal

1 tbsp. olive oil

one onion, diced

one large clove garlic (or 2)

2 med to large carrots, shredded

2 large or 3-4 small ribs celery

1 1/2 cups mushrooms – very finely chopped

2 cups cooked garbanzo beans – processed until mushy/chunky in the food processor

1/2 cup vegetable broth

2 tbsp. flax meal

1 cup quick oats or lightly processed (in the food processor) rolled oats

1/2 tsp thyme

2 tsp. dried sage

4 tbsp. nutritional yeast (optional – if you don’t have it, don’t worry about it)

2 tbsp. ketchup

1 tsp. dried rosemary

1 tbsp. dried parsley

freshly ground pepper, to taste

2 tbsp. soy sauce or braggs (I actually used neither – just skipped this)

salt to taste

1. prepare vegetables and saute them in the olive oil for about 8 minutes. Add the herbs and saute 2 minutes more. Set aside.

2. Process the walnuts, put in bowl. Process the oats if using rolled, add oats to the bowl. Process the garbanzo beans, add to the bowl. Mix in all the other ingredients (including the vegatables) and mix well.

3. Press into oiled loaf or 8×8 square inch pan (I used the loaf, but the recipe says it gets crustier in the 8×8. Bake for 45 minutes. Let sit for about 10-15 minutes, then serve. We all liked it with a bit of ketchup on top.

If you want to make your own, try it here:


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