Quinoa Loaf

Name: Quinoa Loaf
Ingredients: 1 cup uncooked quinoa; 1 1/2 cups water; 1 cup cashews, ground; 1 cup carrot, grated; 1 cup chopped onion; 1 cup celery, diced; 1 cup white button mushrooms, grated; 1/4 cup soy sauce, unfermented; 1/4 cup tahini (or flax seed mixture for the vegan version); 1 egg (for the non-vegan version); 1 teaspoon thyme; 1 teaspoon sage; 2 teaspoons garlic powder; 1 tablespoon nutritional yeast flakes; 1 lb tofu, firm; vegetable broth, for sauteeing

16 ingredients

6 steps

Ingredients

1 cup uncooked quinoa
1 1/2 cups water
1 cup cashews, ground
1 cup carrot, grated
1 cup chopped onion
1 cup celery, diced
1 cup white button mushrooms, grated
1/4 cup soy sauce, unfermented
1/4 cup tahini (or flax seed mixture for the vegan version)
1 egg (for the non-vegan version)
1 teaspoon thyme
1 teaspoon sage
2 teaspoons garlic powder
1 tablespoon nutritional yeast flakes
1 lb tofu, firm
vegetable broth, for sauteeing

Directions

1

Bring water to boil and add quinoa. Immediately cover and remove from heat. Do not uncover until ready to use.
2

Saute' onion, mushrooms, carrot, & celery until soft in a small amount of vegetable broth.
3

In large bowl, crumble tofu and combine with other ingredients including cooked quinoa.
4

Place in loaf pan that has been sprayed with non-stick spray or you can use an 8 inch baking dish.
5

Cover and Bake at 350 for 45 minutes.
6

Remove cover the last 10 minutes. Serve with a gravy made of mushroom soup mixed with sour cream. Or, you can use a brown gravy.