by Kathy Rasmussen
Mouthwatering Veggie Loaf
by Kathy Rasmussen
Even though I ’ ve been a vegetarian for more than 25 years now , I still get a craving for some real comfort food . One of my favorites growing up was my mom ’ s meatloaf with it ’ s sweet and sour glaze . I can ’ t make her recipe , but I developed one of my own that hits the spot . Here is what you ’ ll need :
2 Cups cooked brown rice 2 Cups diced crimini mushrooms 1 Cup diced sweet onion 1 / 4 Cup diced red pepper 1 / 4 Cup diced water chestnuts 1 / 2 Cup chiffonade of fresh spinach 1 / 2 Cup bread crumbs 2 Tablespoons soy sauce 2 large eggs
Preheat oven to 350 degrees . 49
Place rice in a large mixing bowl and set aside . I used cold cooked rice , but warm will work too . In a large skillet , sweat the mushrooms and onions until the are translucent and soft . Add the red pepper , the water chestnuts , and spinach to the skillet . Heat just until the peppers and spinach become bright and vibrant . Remove from heat and add to rice . Mix in bread crumbs and soy sauce . Taste for seasoning . If everything is yummy and