Thanksgiving Veggie Loaf
Servings Prep Time
8-10slices 30minutes
Cook Time
45minutes
Servings Prep Time
8-10slices 30minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Preheat oven to 375°F
  2. Cook the sweet potato by wrapping in a paper towel and placing into the microwave for 5 minutes or until soft when tested with fork. Remove the skin when cool and place aside.
  3. Coarsely chop onion, celery and carrot and garlic (if not using prepared minced garlic)
  4. Add chopped veggies and garlic into food processor. Pulse until small (minced size) and uniform.
  5. Cook the minced onion, carrot, celery and garlic in a heated skillet until tender, about 6-10 minutes
  6. Add beans and mash lightly with a masher or spoon while cooking
  7. Place the peeled, cooked sweet potato into a food processor along with drained tofu, soy sauce, spices and the nutritional yeast and process until smooth
  8. Transfer tofu mixture into a large bowl and mix in vegetable mixture and rolled oats (you may want to pulse the oats one or two times in a processor to break them down a bit). Mix thoroughly.
  9. Transfer mixture to parchment paper-lined baking sheet, and with wet hands, mold into an oblong loaf about 21/2 inches high.
  10. Bake for an initial 25 minutes and then loosely cover top with aluminum foil
  11. Bake for an additional 20 minutes or until firm – cooking longer for extra crispness on top
  12. Allow to stand for 10 minutes before slicing
Recipe Notes

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