By Fredrica Syren:
No, there is not a misspelling in title: since my meatloaf does not contain any meat, I simply call neatloaf. People who are foreign to a vegetarian lifestyle tend to think that all we eat are salads or side dishes, nothing hardy or comforting at all. My neatloaf is definitely hardy and a comfort food; and there is no salad in it, whatsoever. This recipe is a staple at our Thanksgiving and Christmas dinners and always blows even the most avid carnivore’s mind. It’s perfect with a side of mashed or roasted potatoes and green beans.
- 1 yellow onion, minced
- 1 tbsp. olive oil
- 1 garlic clove, grated
- 2 cups fresh mushrooms of your choice, chopped (I love Portobello or chanterelles)
- 2 cups of nuts (I love hazel nuts and almonds)
- 2 tsp. all purpose flour Or use gluten free all-purpose flour
- 1 ½ cup vegetable broth
- 2 tbsp. nutritional yeast
- 1 ½ cups bread crumbs
- 3 tbsp. BBQ sauce + extra for spreading on top of loaf
- 2 tsp. fresh thyme
- Salt and pepper to taste
Preheat oven to F400.
Mix nuts in a food processor until they are coarsely chopped. Cook mushrooms in a dry frying pan on medium heat for a few minutes. Set aside. Add olive oil, and sauté onion and garlic on medium heat for 2 minutes. Sprinkle flour and nutritional yeast over and blend. Add broth and bring to a simmer for 5 minutes, stirring often. Add everything else and blend well. Pour batter into a greased loaf pan. Bake for 30-40 minutes, until top feels dry. Remove from oven and let cool for 5 minutes before slicing it. Spread some more BBQ sauce over before serving. Yummm!!