PP Thanksgiving Loaf
Chef: Brittany Jaroudi, The Jaroudi Family
Makes: 8 Servings
Prep Time: 20 min
Cook Time: 1 hr (does not include the time for cooking grains and beans)
Total Time: 1 hr 20min
INGREDIENTS
2 T vegetable broth or water (for sautéing)
1 c onion, diced
1 c celery, diced
1 c carrot, diced
1 c mushrooms, diced
2 c Farro or Teff, or brown rice, or oat groats, cooked
2 c beans or lentils cooked (do NOT use red lentils)
1 T white miso
2 T Herbs de Provence or Italian Seasoning (Italian seasoning herbs (basil, marjoram, oregano, rosemary, and thyme), Herbs de Provence also includes lavender, sage leaves, and savory.
¼ c nutritional yeast
2 flax eggs (2T flax meal mixed with 6 T water/set aside for 10 min)
DIRECTIONS
Sauté onions, celery, carrot, and mushroom with vegetable broth or water.
Mix together all ingredients very well in a large bowl.
Move to lined parchment paper loaf pan or a silicone pan.
Bake in the oven at 350 degrees.
Let rest and cool completely before removing from the pan.
Brittany Jaroudi runs a plant-based cooking YouTube channel named The Jaroudi Family. She has developed hundreds of delicious, easy, and family-friendly recipes focused on a whole food plant-based lifestyle. She has an M.Ed. in education and a certificate in plant-based nutrition from T. Colin Campbell Center for Nutrition Studies. Currently, she is the co-leader of the Pittsburgh Plant-Based Support Group in partnership with PlantPure Communities offering free nutrition education classes and cooking courses. Follow Brittany at: The Jaroudi Family, You Tube, Facebook, Pinterest, Instagram.