Veggie Loaf
You'd never know you were not eating a traditional lasagne.
Recipe Summary Veggie Loaf
Classic, versatile veggie loaf can be made in muffin cups for a mini variation.Ingredients | Veggie Lasagne Recipe Quorn1 tablespoon Spectrum Naturals® Olive Oil Extra Virgin1 medium onion, chopped1 clove garlic, minced1 egg, beaten2 (340 gram) packages Yves Veggie Cuisine® Original Veggie Ground Round⅓ cup dry breadcrumbs⅓ cup ketchup½ teaspoon dried thyme½ teaspoon seasoning saltDirectionsPreheat oven to 350 degrees F (175 degrees C).Heat oil in large non-stick skillet over medium heat. Add onion; cook, stirring, for 6 minutes, until soft. Stir in garlic, cook for 1 minute.In large bowl, mix together egg, ground round, breadcrumbs, ketchup, thyme and seasoning salt until well combined. Stir in onion and garlic.Line a 8-1/2 x 4-1/2-inch (22 x 12 cm) loaf pan with foil; lightly oil. Spoon mixture into pan and spread evenly.Bake in the preheated oven for 45 to 50 minutes.For minis, fill 6 to 8 well-greased large muffin cups with mixture. (If you have extra mixture, cook in greased ramekins.) Reduce cooking time to 30 minutes.2 packages (320 g each) Yves Veggie Cuisine(R) Garden Veggie Crumble can be substituted for Original Veggie Ground Round, if desired.Info | Veggie Lasagne Recipe Quornprep: 10 mins cook: 50 mins total: 1 hr Servings: 4 Yield: 4 servings
TAG : Veggie LoafTrusted Brands: Recipes and Tips, Yves Veggie Cuisine,
