Vegan Loaf

• 12 cup water
• 2 tablespoons vegetable broth
• 1 onion, diced
• 1 garlic clove, minced
• 1 carrot, peeled and grated
• 1 cup mushroom, cleaned and chopped
• 2 cups textured vegetable protein
• 12 cup oatmeal
• 14-12 cup vegetable broth, as needed
• 12 cup cooked oatmeal
• 14 teaspoon dried thyme
• 12 teaspoon dried sage
• 1 teaspoon dried basil
• 14 cup minced fresh parsley
• 14 teaspoon dried oregano
• 14 teaspoon dried rosemary
• 3 dashes vegetarian worcestershire sauce
• fresh ground black pepper, to taste
• 2 tablespoons soy sauce

1. Preheat the oven to 350 degrees .
2. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).
3. Grind the into a coarse meal using a food processor or spice/coffee grinder.
4. Place in a large mixing bowl and set aside.
5. Saute any vegetables you've chosen in the water or broth for steam-frying until soft.
6. Add to the large mixing bowl along with all the remaining ingredients.
7. 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).
8. Add more binder/carbohydrate as needed if the loaf seems too wet.
9. Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.
10. Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice.
11. Serve with potatoes, vegetables, and vegetarian gravy, if desired.
12. Cold leftover slices of make a great sandwich filling.

water, vegetable broth, onion, garlic, carrot, mushroom, textured vegetable protein, oatmeal, vegetable broth, thyme, sage, basil, parsley, oregano, rosemary, worcestershire sauce, fresh ground black pepper, soy sauce

Taken from www.food.com/recipe/vegan-loaf-295267 (may not work)