Vegan - Vegetable Loaf

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* Exported from MasterCook *

 

Vegetable Loaf

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup green beans -- trimmed and cut into 1-inch lengths

1 cup asparagus -- trimmed and cut into 1-inch lengths

2 tablespoons corn oil

1/2 cup minced onion

1/2 cup grated carrot

1/2 cup chopped zucchini

1 cup cracker crumbs

2 tablespoons minced fresh parsley, or 2 teaspoons dried

1 teaspoon minced fresh dill, or 1/4 teaspoon dried

1/4 teaspoon salt

1/4 teaspoon white pepper

2 cups soy milk

1/4 cup soft tofu -- drained

1 tablespoon Dijon mustard

1 teaspoon vegetarian Worcestershire sauce

2 tablespoons cornstarch combined with 2 tablespoons

mirin (or dry white wine)

 

Preheat the oven to 375F. Lightly oil a loaf pan. Lightly steam the green

beans and asparagus until just tender, and set aside. Heat the oil in a large

skillet over medium heat. Add the onion, carrot, and zucchini and saute for 5

minutes, or until softened. Add the green beans and asparagus, the cracker

crumbs, parsley, dill, salt, and pepper and combine well. Cook 5 minutes longer

to blend the flavors. In a small saucepan combine the soy milk, tofu, mustard,

and Worcestershire sauce, blending well. Heat to a simmer over medium heat,

being careful not to boil. Whisk in the cornstarch mixture and continue

whisking to thicken. Combine the sauce and the vegetable mixture and blend

well. Transfer to the prepared pan and spread the mixture evenly. Bake for 30

minutes or until set.

 

 

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Per serving: 91 Calories (kcal); 6g Total Fat; (58% calories from fat); 4g

Protein; 6g Carbohydrate; 0mg Cholesterol; 136mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0