Savory Vegan Loaf
2 cups favorite flavor of Vegan Burger
3 stalks celery, chopped
1 red pepper, chopped
6 mushrooms, chopped
10 Kalamata olives, chopped
6 cloves garlic, chopped fine
1 Tbsp. Rosemary, chopped or dried
1 3/4 cups hot water
1 loaf rosemary sourdough bread
- Cut rosemary sourdough bread in half and hollow out loaf, leaving 1/4 to 1/2 inch of bread around the edge. It's best to use a paring knife to cut along the inside and then use your hands to pull out just enough of the inside of the loaf.
- Combine garlic, peppers, mushrooms, olives and celery in a sauté pan, and sauté until soft.
- Combine burger mix and hot water, mix and let sit for 5 minutes (as directed on package). Then combine contents of sauté pan with mix. This should be a fairly thick consistency, if not, let sit a few minutes to let water absorb. Stuff the hollowed out loaf with the mix. Wrap stuffed loaf in tinfoil and bake at 350 F/ 175 C for 30 minutes.
- Allow to cool, and refrigerate (this is where it really sets up). Reheat in the oven on a low setting for 20 minutes wrapped in tinfoil, then uncover for last 5 minutes to get the crust crispy.
Slice and serve! (Cranberry sauce or mushroom gravy also pair with this very well)