Vegan Garden Loaf with Maple Apricot Glaze
Go ahead and snicker. I'll wait.
I'm fully aware that veggie loaves are the punch line for many a joke in Burger King sponsored sit-coms and pseudo-reality shows pitting sweaty cranky chefs against each other for the promise of fame and fortune. So do your thing. Snort. Sigh. Bare your teeth. I can handle it.
Vegan Garden Loaf Recipe with Maple Apricot Glaze
Extra virgin olive oil
1 cup chopped onion- red or sweet
2 heaping cups chopped Baby Bella or Cremini mushrooms
2 cloves garlic, minced
1 tablespoon balsamic vinegar
5 cups loosely packed baby spinach leaves
Sea salt and ground pepper
1 cup cooked quinoa (I cooked it in my rice cooker- here's how)
1 cup toasted gluten-free bread or waffle crumbs
2 tablespoons Annie's Organic Ketchup
2 tablespoons molasses
1 tablespoon good olive oil
1 tablespoon dried Italian Herb Mix- basil, thyme, oregano, parsley, marjoram
1 teaspoon fresh minced rosemary
3-4 scallions (spring onions) sliced thin, white to light green section
1 baked sweet potato, peeled, diced (take it out before it's cooked too much, not too soft)
Preheat the oven to 350ºF. Lightly oil a glass bread loaf pan.
One good tip :: line the bottom of the pan with a piece of parchment paper that extends up above the longer sides. When the loaf has baked, and set a bit, lift out the loaf in one whole piece.
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
Susan at Fatfree Vegan Kitchen cooked up Mushroom, Lentil, Wild Rice Timbales.