Here is my results of the magic dinner loaf test.
My Comments after cooking and eating:
I think it was very tasty. I made 6 portions, so I know what I’ll be eating over the next two days!
I am going to mash the chickpeas next time, as the top ones were very crunchy. May not of been too bad, if I had only cooked for 45 minutes. Will try many other versions using this great programme. (Ses link in previous post for web programme to create these delicous vegan dinner loafs)
I served with steamed sweet potato, potatoes, carrots, broccoli, parsnip, peas, sweet corn, ocra, apple sauce and vegetarian gravy and yummy it was too! (Broccoli not shown in this picture as my dad doesn't eat broccoli!)
I also think I will just bake it in a loaf pan next time, so its crispy on less of the surface. My slight changes are in brackets.
Vegan Dinner Loaf!
1/2 cup almonds
2 TB vegetable oil (I used 1 tbsp)
One onion, diced
One large garlic clove, minced
One large carrot, peeled and grated
2 cups cooked garbanzo beans, partly mashed (1 tin chickpeas used)
1 cup dry whole wheat bread crumbs
1/4 to 1/2 cup vegetable broth, as needed (I used water and only needed 1/3 cup)
1/2 cup uncooked Cream of Wheat (I used instant oats that I have been looking to use up, so glad this was a option in the programme.)
1 tsp. ground cumin
1 tsp. Italian seasoning (mixed herbs)
2 TB nutritional yeast flakes
2 TB ketchup
2 TB soy sauce
Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside.
Grind the almonds into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside. (I used ground almonds to make it easier)
Sauté any vegetables you've chosen in the vegetable oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.
Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through. (I baked for 1 hour, but I think 45 mins would have been ok, its just I forgot about it!)
Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. (I don't think this would be easy, so I just scooped it out. If I bake it in a loaf pan next time, i will try this.)
Serve with potatoes, vegetables, and vegetarian gravy, if desired.
Cold leftover slices make a great sandwich filling. (Will not be trying this this time, but will try with my amended smashed chickpea version baked in a loaf pan, if successful)