FALAFEL MUSHROOM LOAF
This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices. A lemony tahini sauce takes the place of gravy and bright pomegranate seeds lend flair.
Provided by Katherine Sacks
Categories Mushroom Dinner Vegan Vegetarian Healthy Chickpea Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4-6 servings
Number Of Ingredients 24
Steps:
- Make the Meatloaf:
- Preheat oven to 350°F. Lightly coat a 8 1/2" x 4 1/2" x 2 1/2" loaf pan with cooking spray.
- Working in batches, pulse mushrooms, onion, garlic, coriander, cumin, and cardamom in a food processor, scraping down sides as needed, until coarsely chopped, 30-45 seconds; transfer to a large bowl.
- Heat oil in a large skillet over medium-high. Add half of the mushroom mixture and cook, stirring occasionally, until the edges begin to crisp, about 5 minutes. Transfer to another large bowl; repeat with remaining mushroom mixture.
- Meanwhile, pulse chickpeas in food processor until coarsely chopped; add to bowl with cooked mushroom mixture. Add egg, chickpea flour, cilantro, parsley, and salt and gently stir to combine, being careful not to mash mixture too much. Spoon mixture into prepared loaf pan and bake until edges are browned and center is completely set, 75-90 minutes. Transfer pan to a wire rack and let cool 30 minutes, then invert onto a cutting board.
- Make the Tahini Sauce:
- While meatloaf cools, purée garlic, tahini, lemon juice, salt, and 1/2 cup water in food processer until very smooth.
- Serve the meatloaf:
- Slice meatloaf into 2" pieces and transfer to a platter. Top with Tahini Sauce, pomegranate seeds, mint, and parsley.
- Do ahead
- Loaf can be made 3 days ahead; Tahini Sauce can be made 1 day ahead. Keep both chilled.
FALAFEL LOAF
I got the basics of this recipe from a box of Mid East brand of Falafel Mix and added to it. IT DRY, BUT QUITE SPICY,so make UM LAYLA'S YOGURT SAUCE #246116 TO GO WITH IT.
Provided by larry 2
Categories One Dish Meal
Time 1h33m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees,spray two loaf pans,combine Falafel Mix,and the rest of the ingredients, and mix well-let mixture sit 15 minutes,pat mixture in 2 loaf pans,and bake for 1 1/2 to 2 hours,test with a knife to determine doneness.
- Serve in slices with much yogurt sauce.
Nutrition Facts : Calories 102.3, Fat 0.5, SaturatedFat 0.1, Sodium 410.6, Carbohydrate 20, Fiber 4, Sugar 7.9, Protein 6.2
FALAFEL MUSHROOM LOAF
This loaf is great for those who love the flavor of falafel. The leftovers also make great sandwiches!
Provided by Cally
Categories Vegetarian Recipes
Time 2h25m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan with cooking spray.
- Combine cremini mushrooms, shiitake mushrooms, onion, cumin, coriander, garlic, and cardamom in a large bowl. Place half of the mushroom mixture in a food processor; pulse until coarsely chopped. Repeat with remaining mushroom mixture.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half of the chopped mushroom mixture; cook, stirring occasionally, until the edges begin to crisp, about 5 minutes. Transfer to a bowl. Repeat with remaining oil and mushroom mixture.
- Pulse cannellini beans in the food processor until coarsely chopped; add to the bowl with cooked mushroom mixture. Add falafel mix, cilantro, parsley, egg, and salt. Stir gently to combine. Spoon mixture into the prepared loaf pan.
- Bake in the preheated oven until edges are browned and the center is completely set, 75 to 90 minutes. Cool pan on a wire rack, about 30 minutes. Invert onto a cutting board and slice.
Nutrition Facts : Calories 173.4 calories, Carbohydrate 22.7 g, Cholesterol 23.3 mg, Fat 5.2 g, Fiber 6.2 g, Protein 10.9 g, SaturatedFat 0.8 g, Sodium 592.7 mg, Sugar 3.8 g
FALAFEL MUSHROOM LOAF
This loaf is great for those who love the flavor of falafel. The leftovers also make great sandwiches!
Provided by Cally
Categories Vegetarian Recipes
Time 2h25m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan with cooking spray.
- Combine cremini mushrooms, shiitake mushrooms, onion, cumin, coriander, garlic, and cardamom in a large bowl. Place half of the mushroom mixture in a food processor; pulse until coarsely chopped. Repeat with remaining mushroom mixture.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half of the chopped mushroom mixture; cook, stirring occasionally, until the edges begin to crisp, about 5 minutes. Transfer to a bowl. Repeat with remaining oil and mushroom mixture.
- Pulse cannellini beans in the food processor until coarsely chopped; add to the bowl with cooked mushroom mixture. Add falafel mix, cilantro, parsley, egg, and salt. Stir gently to combine. Spoon mixture into the prepared loaf pan.
- Bake in the preheated oven until edges are browned and the center is completely set, 75 to 90 minutes. Cool pan on a wire rack, about 30 minutes. Invert onto a cutting board and slice.
Nutrition Facts : Calories 173.4 calories, Carbohydrate 22.7 g, Cholesterol 23.3 mg, Fat 5.2 g, Fiber 6.2 g, Protein 10.9 g, SaturatedFat 0.8 g, Sodium 592.7 mg, Sugar 3.8 g
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