Vegetable-Nut Loaf and Nut Butter |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This vegetarian meatloaf is a bit of a pain compared to my usual efforts, but it's delicious warm or cold, esp. in a pita with lettuce and the Nut Butter sauce. This came from Kathy Cooks...Naturally, a long-ago cooking show. Ingredients:
2 tablespoons butter |
1/2 cup celery, grated |
1/2 cup zucchini, shredded |
1/4 cup carrot, grated |
2 tablespoons olives, chopped (i use green) |
1/4 cup sesame seeds |
1/2 cup sunflower seeds, chopped |
1/4 cup peanut butter |
1/4 cup walnuts, chopped |
1/4 cup almonds, chopped |
1/2 teaspoon onion flakes |
1 cup milk |
1 1/2 cups chickpeas, drained and mashed |
1/2 cup lentils, cooked |
1/2 teaspoon mrs. dash seasoning mix, original |
1 cup whole wheat breadcrumbs |
4 tablespoons nut butter |
4 tablespoons water |
1 tablespoon soy sauce |
1/2 teaspoon lemon juice |
Directions:
1. Saute first 11 ingredients over medium-high heat for 5 minutes until the veggies begin to soften.
2. Add next 4 and continue stirring another 5 minutes.
3. Remove from heat and add bread crumbs. Mix thoroughly.
4. Butter a medium loaf pan.
5. Bake 1 hour at 350 degrees.
6. Remove from oven and let set at least 15 minutes before slicing.
7. Combine last 4 ingredients in a saucepan until smooth to make Nut Butter sauce.
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