Meatless Mini-Loaves

This recipe was adapted from a recipe given to me by one of my clients. Thank you, Cynthia!

Yield: 12 servings Prep Time: 20 minutes Bake Time: 60 minutes

Ingredients: 1 medium eggplant

1-pound firm tofu

3 Tablespoons dried minced onion

1 teaspoon seasoned salt

1½ teaspoons Mrs. Dash® Chipotle

1 teaspoon rubbed sage

1 teaspoon torula yeast

1 teaspoon baking powder

2 Tablespoons beef-like seasoning

1 cup fresh breadcrumbs (~ 2 sl. bread)

Directions:

Peel eggplant and place in food processor.

Add tofu and process until finely chopped.

Put in a large mixing bowl.

Add the remaining ingredients to the mixing bowl.

Mix well.

Preheat oven to 350°F.

Spray muffin pan or small loaf pan with oil or non-stick spray.

Spoon mixture into the pan, filling it to the top. smooth the top but do not press down.

Bake for 50-60 minutes.

Nutritional Facts per loaf: Calories 98 Fat 2 g Sodium 201 mg Carbohydrates 10 g Fiber 2 g Protein 10 g Calcium 80 mg Iron 2 mg Potassium 245 mg Phosphorus 125 mg

Grocery List: _____ non-stick pan spray or oil ____ fresh eggplant _____ dried minced onion _____ season salt _____ Mrs. Dash® Chipotle _____ rubbed sage _____ torula yeast _____ baking powder _____ beef-like seasoning (McKay’s®) _____ fresh breadcrumbs

This recipe is from "The 'Meat and Potatoes' of Plant-Based Cuisine cookbook." This cookbook is in the process of being published but you can get a PDF copy for $25 Here.

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