Recipe Categories

Measurement Conversions

Recipes by Source
Herbs


Recipes

Salads and Wraps
Breakfast
Pâtés, Spreads and Sandwiches
Soups and Stews
Main Dishes
Side Dishes, Burgers and Loafs

Sauces, Dips and Gravies
Muffins and Breads

Desserts and Snacks
Raw Food Recipes
Other Recipes

Submit Your Recipe

 

The Magical Loaf Studio

Design your own Adventist-style vegan dinner loaf!
Created by Jennifer McCann.

Reprinted with permission from Jennifer McCann.

Read/Write Reviews

Amaranth Loaf

Ingredients

  • 1/2 cup almonds
  • 2 tablespoons vegetable oil
  • 2 cups cooked lentils
  • 1 cup cooked amaranth
  • 1/4 to 1/2 cup liquid from cooked or canned beans, as needed
  • 1 heaping tablespoon flaxseed meal
  • 1/2 teaspoon dried sage
  • 2 tablespoons nutritional yeast flakes
  • 2 teaspoons Spike or other low sodium seasoning blend

Directions

Preheat the oven to 350ºF. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).

Grind the almonds into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.

Sauté any vegetables you've chosen in the vegetable oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.

Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.

Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.

Cold leftover slices of make a great sandwich filling.



Copyright© 2006 by Wanda Embar. All Rights Reserved.
Legal
/Contact Me/Home