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Thanksgiving - Millet Loaf (Chef AJ via Forks over Knives) Recipe

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This recipe for Thanksgiving - Millet Loaf (Chef AJ via Forks over Knives) is from The Kelshirn's Whole Food Plant Based Meals , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2.5 cups veggie broth
3/4 cup millet
1 cup diced onion
1 tablespoon snipped fresh sage
1 tablespoon snipped fresh thyme
12 garlic cloves, minced
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
2 tablespoons white miso paste
1/4 cup hot water
3/4 cup ketchup or tomato sauce
1/4 cup nutritional yeast
Directions:
Directions:
Because millet loses its binding power as it cools, be sure to put the mixture into the baking dish as soon as you finish incorporating the spices.

In a medium saucepan, bring broth to a boil. Stir in millet. Return to boiling, reduce heat to medium. Cover pan, and cook 20-25 minutes or until millet is tender.

Meanwhile, preheat oven to 350. In a large saucepan cook the onion over medium heat, 7-8 minutes, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to prevent sticking. Add the sage, thyme, garlic, pepper, nutmeg and cook 1 minute, stirring.

Dissolve the miso paste in 1/4 cup hot water, and stir into onion mixture. Stir in 1/4 cup of the tomato sauce or ketchup and nutritional yeast. Stir in cooled millet.

Immediately press mixture into a 9x5-inch nonstick loaf pan. Top with remaining ketchup or tomato sauce. Banke 30 minutes or until heated through. Let stand 10 minutes before slicing.

 

 

 

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