MEET-THE-LOAF YOU WANT TO HAVE FOR DINNER

This recipe is so delicious! Some preparation is required but it is well worth it. My husband and I polished off the entire loaf in two days. He thought it was even better the second day. He liked his with mashed potatoes and gravy, I preferred mine as a sandwich topped with red onions. Eat yours however you wish, just try it!

You can find the recipe at “Vegan Huggs”: Mushroom-Walnut Meatless Loaf w/ Ketchup Glaze.

Dr. Michael Greger's brief video, "Harvard's Meat and Mortality Studies," explains how the science supports eating a loaf made with plant foods rather than one made with red meat.

What I did differently for the glaze:

-You really only need to make 1/2 the amount of glaze unless you want to use it as a condiment during your meal

-Used 2 Tablespoons date syrup instead of brown sugar

-Did not add salt

What I did differently for the loaf:

-Did not use oil. Dry sautéed the vegetables in a nonstick pan

-To clarify the ingredient list, you are using 3/4 cup diced celery, 3 1/2 cups finely diced cremini mushrooms, 1/2 cup finely diced walnuts, and 1 cup cooked mashed potatoes (so you dice/mash first, then measure)

-Used a food processor to chop the onions and celery together

-Chopped the mushrooms using a food processor

-Used short grain brown rice

-Used quick cooking rolled oats

-Chopped walnuts in food processor until very fine

-Reduced the salt to 1 teaspoon

-Used 1/2 teaspoon freshly ground black pepper

-Sautéed the mushrooms for at least 10 minutes, stirring constantly. They are done when the amount of steam significantly reduces. It is important that you cook them enough so they are not wet or else your loaf will not hold together well.

-Baked 30 minutes