NoMeat LoSalt Loaf

Haynes

subheading: Sauce:

3 oz tomato paste

2 tablespoons water

1 tablespoon Steen’s Cane Syrup

1 tablespoon no-salt mustard

1 teaspoon onion powder

1 teaspoon smoked paprika

subheading: Loaf:

1 ¼ cup boiling water

No salt bouillon granules

1 ¾ cup tvp

1 tablespoon liquid amino acids

2 10 oz box of frozen spinach, prepared per box instructions, drained and chopped

12 oz unsalted black beans, mashed, or 15 oz can rinsed, drained, mashed

3 oz tomato paste

¾ cup nuts

½ cup diced onion

2 tablespoons nutritional yeast flakes

1 tablespoon flax seeds

1 tablespoon salt substitute

1 tablespoon black pepper

Up to 1 cup bread crumbs if needed

Mix the sauce ingredients. Set aside.

Dissolve the no salt bouillon granules in the boiling water. Add this and the liquid amino acids to the tvp. Allow to sit for 10 minutes. Add to a large mixing bowl.

Prepare the spinach as the box directions. Drain and chop. Add to the tvp.

Boil the black beans in plenty of water until soft, drain, and mash. If using canned, rinse well and drain then mash. Stir into the tvp and spinach.

Add the tomato paste, nuts, onion, yeast flakes, flax seeds, and salt substitute and pepper. Mix and add bread crumbs as needed for the mixture to come together.

Fill a 9 inch loaf pan or 9x9 casserole pan. Top with the sauce and bake at 350 for 1 hour and ten minutes.

Allow to cool for ten minutes to firm up before slicing and serving.

Add vegetables, shredded carrot, sliced mushrooms, other as available.

Page footer