2005-11-24

Gluten-Free Vegetarian Loaf in BBQ Sauce

Retro veggie loaf kicked up with BBQ sauce.



Vegetarian Loaf Recipe with Maple BBQ Sauce

This is one of those recipes you don't really expect to like - but trust me, it's a winner. And no tofu or lentils in sight. Portabello mushrooms and ground nuts give the loaf its meaty, satisfying heft. For those who crave a vegan version of spaghetti and meatballs, I also make this mixture into Meatballs-Not, baked on a cookie sheet, then gently simmered in my favorite garlicky red sauce.


Ingredients:


1-2 tablespoons good olive oil
5 Portabello mushrooms
5 large leaves Swiss chard, spinach or other greens
1 roasted red pepper, drained
1 carrot, cut up
1 cup cooked brown rice, packed
1/2 cup almonds
1/2 cup pecans or walnuts
1 tablespoon Italian Herbs or dried basil/thyme/sage
1 Tbs balsamic vinegar
1 tablespoon molasses
1 teaspoon cumin
1 teaspoon curry powder
1 large organic free-range egg, lightly beaten (or vegan egg substitute)


Easy Maple BBQ Sauce


1/4 cup real maple syrup
1/2 cup Muir Glen Ketchup
1 tablespoon molasses
1 tablespoon apple cider vinegar
2 teaspoons gluten-free honey mustard
Pinch minced garlic and onion
1/2 teaspoon spicy curry powder
1/4 teaspoon ground cloves
Sea salt and pepper, to taste


Instructions:

Heat the olive oil in a non-stick skillet and cook the portobellos, and chard till soft. Remove from hear; cool a bit; and process, along with the roasted pepper, by pulsing the food processor on and off until the vegetables are an even dice. Scrape into a large mixing bowl.

Process the raw carrot, cooked brown rice, almonds and pecans until the mixture forms a coarse meal; toss into the mixing bowl. Add the herbs, balsamic vinegar, molasses and spices. Add the beaten egg and stir the mixture until well blended.

Press the mixture evenly into an oiled loaf pan.

Preheat the oven to 350 degrees F.

Make the BBQ sauce by combining all the sauce ingredients with a whisk.

Pour the BBQ sauce over the top and bake for about 45 to 55 minutes, until the loaf is firm and done. Remove the loaf from the oven and allow it to rest. This eases cutting and serving; though the slices are a bit fragile while it is warm. I use a thin spatula to remove the slices from the pan.

Serve with garlic mashed potatoes or whipped sweet potatoes with coconut milk, and some roasted green beans.

8 slices.


Recipe Source: glutenfreegoddess.blogspot.com

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Karina

6 comments:

  1. Anonymous19:21

    Do you have any suggestions for what I could substitute the curry powder with? Or would you just leave it out? We enjoy spicy foods but cannot have curry.

    ReplyDelete
  2. If there is a particular spice in the curry powder you are avoiding, I'd just leave it out and add any warm spice you like - but if you are avoiding curry powder because you've been told it is not gluten-free, I'd use McCormick's, or a spoonful of Thai Kitchen Curry Paste - as both are gluten-free and acceptable on a GF diet.

    ReplyDelete
  3. I made this tonite and it was fantastic! I loved it and can't wait to eat the leftovers for lunch tomorrow (if I can wait that long!). I blogged about it at www.Iamglutenfree.blogspot.com. It is one of many of Karina's recipes that are fantastic!

    ReplyDelete
  4. Hi Ellen!

    Thank you so much for mentioning my recipe. I have to make it soon so that I can post a photo of it! ;-) Be well!

    ReplyDelete
  5. I made this loaf for Passover by substituting quinoa for the brown rice and leaving out the cumin. I would also reduce the amount of chard next time to keep it from tasting quite so vegetably. But overall I thought it was tasty (particularly the sauce), although it was difficult to serve intact. Thanks for the recipe!

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  6. Anonymous06:23

    LOVED it!!!! Used some different things: only cashews and no mushrooms. YOU are my new guru Karina!! Love your taste buds!!!

    ReplyDelete

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Karina - Gluten-Free Goddess xox