Vegi loaf that goes great with a turkey dinner
Servings 8 people
Ingredients
- 125 g natural wholegrain rice
- 2 tsp yeast extract
- 2 medium onion chopped
- 2 eggs beaten
- 2 tbsp oil
- freshly ground black pepper
- 224 g mushrooms rinsed and chopped
- 4 medium tomatoes thinly sliced
- 225 g cheddar cheese grated
- fresh parsley
Instructions
- Preheat oven to 190 degrees C Gas mark 5, Cook rice according to pack instructions.
- Grease a 900g (2lb) loaf tin.
- Gently cook the onions in the oil until tender, add mushrooms and cook until soft.
- Remove from heat and stir cheese, yeast extract, eggs, pepper and cooked rice.
- Press half the mixture firmly into the prepared tin, cover with a layer of tomatoes.
- Spoon in remaining mushroom mixture and press down firmly.
- Bake in preheated oven for 35 minutes until light golden.
- Allow to cook for a few minutes before turning onto a warmed serving plate.
- Garnish with remaining tomato slices and parsley.
Notes
That’s the recipe and instructions but we prefer it without the tomatoes. I also line the loaf tin with grease proof paper as it makes it easier to get out of the tin and it only sticks to the grease proof paper which is easier to remove.