1 cup cooked brown rice (prepared according to directions)
1 cup soy or coconut milk
1 medium onion, chopped
2 stalks celery, chopped
1 medium green bell pepper, chopped
½ cup mushrooms, chopped
2 slices bread crumbled
1 TBSP soy sauce)
½ tsp Himalayan pink salt or sea salt (to taste)
2 TBSP minced parsley
¼ tsp poultry seasoning
Paprika to sprinkle on top of loaf
2 TBSP tomato Sauce to cover top of loaf*
Place cashew nuts in a food grinder, blender or chop finely by hand.
Put remaining ingredients in a bowl and mix well with the nuts.
Place mixture in a covered loaf dish, sprinkle the top with paprika and set inside a pan of water. Bake 1 hour at 350°.
Remove covering from loaf pan and bake 10 minutes until the top browns.
If adding tomato sauce to the top, bake for 15 minutes.
Remove pan from oven and allow the loaf to set for a while before cutting.
This is a variation of a recipe I found years ago in Ten Talents Cook Book by Frank and Rosalie Hurd. I first made it for my family when I was experimenting with meat loaf substitutes. While rich in flavor, moist and delicious, it tastes nothing like meatloaf. To achieve more of that taste I suggest using one of the veggie meat substitutes on the market. This loaf is filling, satisfying and rich in protein. I sometimes add shredded carrots and change the seasonings depending on the taste I want (basil, oregano, marjoram). * It can be served with a gravy or topped with tomato sauce. Complete the meal with a green vegetable. I had it with sauteed lemon broccoli last night. On the second day, if there is any left over, it can be made into a sandwich spread by adding pickle relish.