Vegetarian Turkey Loaf with Mushroom Gravy

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Recipe Ingredients

 

1/2 bunch celery, diced

6 large carrots, shredded

2 1/2 onions, chopped

6 cloves garlic, minced

3 tomatoes, chopped

1 cup water

2 tsp oregano

1 tsp sage

1 tsp rosemary

1 tsp black pepper

1/4 tsp cayenne

2 1/2 cups brown rice, raw

5 cups water

1 tbsp onion powder

2 tsp celery seed

1/2 tsp black pepper

1/2 cup white wine or 2 tbsp wine vinegar

4 cups toasted whole wheat bread crumbs

1/3 cup walnuts, chopped

1/3 cup almonds, chopped

4 cups low-fat cottage cheese (I'm betting you can replace this with tofu)

1 tbsp onion powder

1 tbsp garlic powder

 

To prepare loaf: Cook first 11 ingredients in a large saucepan, covered,

over medium-low heat for

approx. 30 minutes or until celery is soft. Reserve 1 1/2 cups of the liquid

from veggies for topping

and use the remaining juice and veggies in the loaf.

 

Cook rice in water, wine, and seasonings, covered, until water is absorbed,

for appox. 45 minutes.

 

Mix together all ingredients for loaf in a large bowl or pot. Check

seasoning. You may wish to add

more onion powder or pepper. A little dill may be added. Form into one loaf.

Place loaf in a

10x15-inch non-stick jelly roll pan or large roasting pan.

 

Nut topping for vegi turkey loaf:

1 1/2 cups ground pecans

1 1/2 cups ground almonds

4 cups toasted whole wheat bread crumbs

1 cup low-fat cottage cheese, whipped

1 1/2 cups liquid reserved from cooked veggies

 

Mix together all the topping ingredients with enough liquid from the cooked

veggies to make it like

a dough. Pat mixture all over loaf to cover well with fingers, a little at a

time.

 

Bake loaf in a 375 degree oven, covered for 30 minutes, then uncovered for

30 to 45 minutes or

until nut topping is golden brown. Serve with Mushroom Gravy. Serves 12-16.

 

Note: The loaf, topping, and gravy can be made earlier in the day and

allowed to stand out of the refrigerator for at least 2 hours before baking.

I cook the rice, prepare the bread crumbs, and chop nuts the day before to

save time.

 

 

Thick Mushroom Gravy

 

2 1/2 onions, chopped

7 gloves garlic, minced

1/8 teaspoon black pepper

1/8 teaspoon oregano

pinch of thyme

pinch of cayenne

2 pounds mushrooms, sliced or crushed

1 cup low-fat cottage cheese

1 cup evaporated skimmed milk

1/4 cup water

 

Saute first 6 ingredients in a large non-stick frying pan until onions are

softened and lightly

browned. Add 1 or 2 tablespoons of water as needed to keep mixture from

sticking or burning.

Stir in mushrooms and cook for 25 to 30 minutes over low heat, stirring

occasionally. Cool slightly

and puree half of the mushroom mixture. Stir in pureed mixture to the

remaining portion in the

frying pan.

 

This much of the sauce can be prepared in advance and refrigerated. Before

serving, slowly heat

mushroom-onion mixture in a large non-stick saucepan with cottage cheese,

milk, and water. Do

not boil. Serve over each potion of vegi-turkey loaf. Yields one quart of

sauce.

 

OR buy a mushroom gravy mix from the store (Loma Linda') or a canned one.

Saves time.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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