This is a very rich and yummy dish and a little goes a long way. If you cut this recipe in half, you could possibly serve 6.
Author: Ordinary Vegan
Serves: 10
Ingredients
3 tablespoons vegan butter
½ ounce dried porcini mushrooms
1½ cups walnuts
½ cup cashews
1 yellow onion, finely chopped
2 stalks celery, finely chopped
2 cloves minced garlic
3 ounces shitake or white mushrooms, finely chopped (1/2 cup)
1½ cups cooked brown rice
4 tablespoons chopped fresh parsley
1 tablespoon chopped fresh marjoram
3 teaspoons chopped fresh thyme
2 teaspoons fresh chopped sage leaves, plus more for garnish
4 ground flaxseed eggs (4 tbsp ground flaxseed whisked with 10 tbsp water in a small bowl - leave in refrigerator for 10 minutes to emulsify)
1 cup of extra-firm tofu, crumbled
2 teaspoons salt
1 teaspoon freshly ground black pepper
Instructions
heat oven to 350 degrees. Butter a 9 by 4 loaf pan with vegan butter, line with parchment paper. The butter helps it adhere.
Make flaxseed eggs
Place dried porcini in a small bowl and add boiling water to cover. Let soak for 20 minutes, drain, finely chop, and set aside.
Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes, careful not to burn. Finely chop with a knife or in a food processor, set aside.
Increase oven to 375 degrees.
Melt butter in a saute pan over medium heat. Add onion and celery and cook until translucent, about 3 minutes Add garlic and mushrooms. Cook, stirring constantly until the mushrooms are golden, about 5 minutes. Transfer to a large bowl.
Stir in rice, nuts, parsley, marjoram, thyme, sage, flax seed eggs, tofu, salt and pepper.
Form mixture into a loaf and place into prepared pan. Bake until golden brown, about 50 minutes.
Let cool in pan approximately 10 minutes then transfer loaf in parchment paper to a serving plate. Trim the parchment paper for a nice presentation. The parchment paper helps keep it's shape.
Garnish with sage leaves.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/veganthanksgiving/