Spinach Filled Turkey Loaf (vegan)

[Guest guest]

Here's another healthy idea for a festive Thanksgiving entree ~

 

Spinach Filled Turkey Loaf (vegan)

Source: What's Cooking in the Benton Sister's Kitchen? Vol. 1

 

Makes two; eat one, freeze one.

 

Step 1: Prepare bulgur wheat and couscous

 

6 cups boiling water

1 cup bulgur wheat

1 cup couscous

4 Vegex cubes

 

While this is cooking on the stove, complete steps 2 and 3.

 

Step 2: Take 1 cup pre-soaked garbanzos from freezer (or 1 can of garbanzo beans). Whiz in blender with juice from one can or enough water to cover beans. Set aside.

 

Step 3: Measure into large bowl:

 

2 cups walnuts (ground)

1/2 cup potato flour

1 cup onions, minced

1/2 cup carrots, finely grated

4 Tbsp. McKay's chicken seasoning (style w/o whey or MSG)

1 tsp. parsley flakes

1 tsp. garlic powder

1 tsp. Italian seasoning

1 tsp. Vege-sal

1 tsp. basil

1/3 cup gluten flour

 

Step 4: Combine steps 1, 2, and 3. Stir well.

 

Step 5: Spinach Filling:

 

1/2 cup spinach, chopped, cooked, and drained

1/4 cup Ranch Dressing (homemade; recipe follows)

 

Step 6: Pack mixture from step 4 in 3 small loaf pans. When 1/2 full, spoon spinach filling down center of mixture. Cover filling with remaining mixture until molded baking dish is full. bake at 350° for 45 - 50 minutes. Will separate easily from pan when done.

 

Note: For best results in baking, if using a mold, don't exceed 3 inches in depth when filling the pan. This mixture also makes wonderful patties; just form and bake.

 

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Ranch Dressing

 

2 packages Mori-Nu tofu

1/2 cup lemon juice

1 tsp. parsley

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. dill weed

1 tsp. Mrs. Dash (herb; not containing black pepper)

1 3/4 tsp. salt

1 Tbsp. sweet basil

 

Blend all ingredients until smooth.