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Title: Bulgur and Walnut Loaf
Categories: Entree Vegetarian Vegan
Yield: 1 Loaf
| 1 | lg | Onion; chopped |
| 3 | Garlic cloves; minced | |
| 2 | tb | Oil |
| 8 | oz | Mushrooms, sliced |
| 1 | tb | Minced fresh herbs (rosemary & thyme are nice) |
| 1 | tb | Tamari |
| 2 | ts | Vegemite (optional) |
| Salt & pepper; to taste | ||
| 1 1/2 | c | Bulgur wheat |
| 3 | c | Water |
| 8 | oz | Walnuts; finely chopped |
| 4 | Carrots; cooked and mashed | |
| 2 | tb | Flour |
| 1 | c | Bread crumbs |
Saute onion and garlic in oil until soft, then add mushrooms and continue cooking until most of the mushroom liquid has evaporated. Remove from heat and blend in herbs, tamari, Vegemite (if using), and salt and pepper to taste. Set aside.
In a large, dry, saucepan, toast bulgur over medium heat until it is lightly browned, stirring constantly. Add mushroom mixture and water to bulgur and simmer until liquid is absorbed. Remove from heat and stir in mashed carrots, flour and breadcrumbs. Adjust seasoning if necessary.
Turn out mixture into a greased loaf pan, cover with aluminum foil and bake at a moderate temperature for about one hour.
From the kitchen of Karen Mintzias
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