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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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When I made this moist and tasty loaf for my vegetarian friends one Thanksgiving, they all took the recipe home with them, says Sherry Barber from Whittier, California. To save time, I chop many of the ingredients a day ahead and store them in resealable plastic bags until baking day. I can't tell you how wonderful this loaf is. Ingredients:
2 large onions, finely chopped |
1 cup chopped fresh mushrooms |
1/4 cup finely chopped green pepper |
2 tablespoons butter |
3 cups grated carrots |
1-1/2 cups chopped celery |
5 eggs, beaten |
1/2 cup chopped walnuts |
1/4 cup unsalted sunflower kernels |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
3 cups soft whole wheat bread crumbs (about 6 slices) |
Directions:
1. In a nonstick skillet, saute onions, mushrooms and green pepper in butter until tender. In a bowl, combine the mushroom mixture, carrots, celery, eggs, walnut, sunflower kernels, salt, basil, oregano and pepper. Stir in bread crumbs:
2. Coat a 9-in. x 5-in. loaf pan with cooking spray, then line with waxed paper. Transfer vegetable mixture to a prepared pan. Bake at 350° for 1 hour or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 8 servings.
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