Vegetable Loaf Recipe
The taste of this vegetable loaf has played on my mind so much that I seldom go for any another recipe of vegetable loaf. The goodness of vegetable makes vegetable loaf a great treat. This vegetable loaf recipe is sure to sweep you off your feet!
Ingredients
1 20-ounce can chick-peas, drained and ground in an electric blender, food processor or meat grinder
1 cup cooked brown rice
1 pound fresh spinach, or 1 10-ounce bag, or 1 10-ounce package frozen chopped spinach, thawed
3 tablespoons vegetable oil
1 medium-sized onion, finely chopped
1 large carrot, grated
1 clove garlic, finely chopped
3 eggs, lightly beaten
2 tablespoons soy sauce
1/2 cap finely chopped walnuts
1/2 teaspoon freshly ground black pepper
1/2 cup shredded Monterey Jack cheese
2 tablespoons finely chopped parsley
Directions
1. Mix the chick-peas and rice together in a large bowl. Trim and cook the fresh spinach in just the water clinging to the leaves. Drain well and squeeze dry. (Squeeze any extra liquid from the thawed frozen spinach and add to rice mixture.)
2. Heat the oil in a medium-sized skillet and saute the onion until tender but not browned. Add the carrot and garlic and cook, stirring, for about 3 minutes. Add to the rice.
3. Combine the eggs, soy sauce, walnuts, and pepper in a small bowl. Add to the rice and mix well. Stir in the cheese and parsley and turn into an oiled 9- by 5- by 3-inch pan. Bake in a 350-degree oven for 35 minutes, or until almost set. Cool in the pan for 10 minutes before serving.
2. Heat the oil in a medium-sized skillet and saute the onion until tender but not browned. Add the carrot and garlic and cook, stirring, for about 3 minutes. Add to the rice.
3. Combine the eggs, soy sauce, walnuts, and pepper in a small bowl. Add to the rice and mix well. Stir in the cheese and parsley and turn into an oiled 9- by 5- by 3-inch pan. Bake in a 350-degree oven for 35 minutes, or until almost set. Cool in the pan for 10 minutes before serving.
