Adda Veggie Loaf

24 Servings – Makes 6 loaves

Gluten-free • Soy-free • Vegan

 

Ingredients

1 bag Protein Crumbles

1 bag Adda Veggie Original Blend

6 lbs Mushrooms, sliced thin

2 cups Onion, small ¼” dice

2 cups Carrot, small ¼” dice

2 cups Celery, small ¼” dice

6 Tbsp Ketchup

3/4 cup Extra Virgin Olive Oil

2 cups Mushroom stock

Coating Cooking oil spray

For the Glaze:

3 cups Ketchup

3 cups Chili or BBQ Sauce

6 Tbsp Vinegar, white or ACV

Salt and Pepper, to taste

Optional: Brown Sugar

Instructions

  1. Preheat oven to 350°F. Spray 6 nonstick, lined, 1-quart sized loaf pans with cooking spray.

  2. In a large nonstick skillet, warm the olive oil over medium-high heat. Add the diced onions, carrots, and celery to the pan, and sauté until onions become translucent, (about 6-8 minutes) stirring frequently.

  3. Add the thinly sliced mushrooms and the ketchup to the pan. Stir to combine, and continue to cook until the mushrooms are golden brown, about 5 minutes. When cooked, remove from heat and hold in the skillet.

  4. In a large bowl, soak the Protein Crumbles in 2 cups of mushroom stock for 5 minutes, stirring halfway. Add the Adda Mix and stir in well. Then add the sautéed mushrooms, onions, carrots and celery. Mix together until evenly combined.

  5. Firmly and evenly press mixture into the 6 prepared loaf pans.

  6. Place the loaf pans in the center of the oven and bake for 25-30 minutes, until each loaf is firm, fully cooked through, and golden brown on the top.

  7. In a small bowl whisk together all the ingredients for the glaze. Remove the loaf from the oven and carefully spread the glaze on the top of each loaf. Return the glazed loaves back to the center of the oven, and bake for another 5-10 minutes, until the glaze warms up and sets.

  8. Remove loaves from the oven and rest for about 5 minutes. Then slice carefully with a long serrated knife, garnish with fresh chopped parsley, and serve.