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Mushroom Loaf Recipe
|Breadcrumbs||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Onion||1 Medium, chopped|
|Mushrooms||1 Cup (16 tbs), chopped|
|Soy sauce||1 Tablespoon|
|Textured vegetable protein/4 vegetable burgers, crumbled||4 1⁄2 Ounce, crumbled|
|Tomato juice||1 3⁄4 Cup (28 tbs) (3/4 Cup If Using Vegetable Burgers)|
|Eggs||2 , beaten|
|Mashed potatoes||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
|Chopped fresh herbs||2 Tablespoon|
Serving size: Complete recipe
Calories 2310 Calories from Fat 524
% Daily Value*
Total Fat 57 g88.3%
Saturated Fat 23.2 g116.1%
Trans Fat 0 g
Cholesterol 510.1 mg
Sodium 2039.5 mg85%
Total Carbohydrates 310 g103.4%
Dietary Fiber 54.5 g218.1%
Sugars 58.1 g
Protein 116 g232.3%
Vitamin A 92.7% Vitamin C 317.6%
Calcium 94.6% Iron 90.6%
*Based on a 2000 Calorie diet
Lightly grease a 21b loaf pan and line it with greaseproof paper.
Soak the breadcrumbs in the milk and put on one side for 10 minutes.
Saute the onion and mushrooms in the butter until light brown, then add the soy sauce and the TVP mince.
Pour in the tomato juice and simmer for 4—5 minutes.
In a separate bowl, mix all the other ingredients.
Add the soaked breadcrumbs and the saute to the mixture in the bowl.
Mix very well and press into the loaf pan.
Bake for 1 hour.
Leave in the pan for 5 minutes before turning out on to a serving dish.