Joniemarie's Festivous Loaf |
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Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Putting here for safekeeping. I am trying to go more vegan these days and this looks fabulous. A filling and hearty loaf, you can slice and use leftovers in sandwiches, casseroles, etc. This is from joniemarie's site justthe food. Ingredients:
2 cups vital wheat gluten flour |
2 cups garbanzo bean flour |
2 cups all-purpose flour (can sub all or part whole wheat pastry flour ) |
2/3 cup vegetable stock powder (can use vegetarian chicken flavor) |
2 -3 cups water |
pesto sauce (sundried tomato flavor, but any pesto will do) |
2 (6 ounce) boxes storebought seasoned stuffing mix (prepared with vegetable broth) |
4 cups additional vegetable broth |
Directions:
1. Preheat oven to 350 degrees.
2. Mix together the flours with the vegetable broth powder and slowly add in the water. Start with 2 cups and add more if needed. Knead together until a nice smooth dough ball is formed. Knead for 5 more minutes, and then cover and set aside to rest for 20 minutes.
3. While it's resting, prepare 2 boxes of storebought stuffing according to package instructions and set aside. (Most boxed stuffings are vegan, infact they are really just a bag of seasoned croutons or bread crumbs so if you have a favorite stuffing recipe, this would be a good place to use it.) Set aside.
4. After your dough has rested, roll it out on a well floured surface, trying to keep a rectangular shape - mine ended up being almost as big as the cutting board.
5. Spread a hearty layer of pesto all over the dough.
6. Sprinkle on a good amount of prepared stuffing.
7. Roll it up.
8. Pour about 2 cups of vegetable broth into a 9 x 13 baking dish, then place the loaf in the dish.
9. Add the remaining stuffing all around the loaf.
10. Place in the oven at 350* for about 90 minutes, basting with the remaing broth every 15 minutes or so. You'll know it's done, when it is firm.
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