Ingredients
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2 tablespoons sesame oil
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2 teaspoons fresh garlic, minced
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1 teaspoon dried savory
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1 teaspoon dried whole thyme
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1/2 teaspoon salt
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1/4 cup Bulgar wheat
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3/4 cup textured vegetable protein, dry
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1 1/2 cups hot water
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2 tablespoons flax seed meal
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2 teaspoons vegetarian beef bouillon powder
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1 1/2 cups onions, finely diced
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1 cup carrot, shredded
Instructions
- Preheat oven to 350 degrees F, then oil an 8"x4" loaf pan & set it aside.
- Heat the oil in a large skillet over medium heat, then add onions, carrots, garlic, savory, thyme & salt.
- Saute for about 3 minutes, or until the vegetables begin to soften, then add the bulghur & cook another 3 minutes, before removing from the heat & setting aside.
- In a large mixing bowl, Textured Vegetable Protein, hot water & vegetarian beef bouillon & mix thoroughly to blend.
- Add flax meal & mix thoroughly, then add the sauteed vegetable mixture, mixing by hand until well combined.
- Transfer the mixture to the prepared loaf pan & bake in the oven 30 to 40 minutes or until the top is lightly browned & the loaf is firm to the touch. Remove the pan from the oven & run a dull knife along the sides of the pan, then invert it onto a serving plate to release the loaf. Let sit about 5 minutes before slicing & serving.