VEGETARIAN, RICE HOUSE MEATLOAF
The Rice Diet Solution by Kitty Gurkin Rosati, Robert Rosati
A Rice House favorite, this meatloaf dish stands alone: it's flavorful, hearty, and we doubt you'll have room for dessert! Yield: 12 Servings
Ingredients • 2 cups textured soy protein (TVP) • 1 teaspoon extra virgin olive oil • 1 1/2 cups sweet onion, diced • 1 red bell pepper, diced • 1 yellow bell pepper, diced • 1 green bell pepper, diced • 1 tablespoon garlic, minced • 1/4 cup balsamic vinegar • 1 pinch black pepper • 1 pinch cayenne pepper • 1 pinch oregano • 1 pinch fresh basil • 1/4 cup tomato puree, no salt added • 1 teaspoon honey, optional • 3 Toufayan Salt Free Pitas, diced
Directions Preheat oven to 350 degrees F.
Set TVP in a strainer, pour 3 cups boiling water over it, let drain and set aside.
In a pot, heat olive oil on medium heat. Add onions, bell peppers, and garlic; saute until lightly browned.
Add balsamic vinegar and spices and saute for 2 to 3 minutes.
Add TVP, tomato puree, and honey and stir well.
Cover and leave on low heat for 2 to 3 minutes, stirring often.
Add diced pita bread and mix well. Remove vrom heat, but leave pot covered for 2 to 3 minutes.
Coat a meatloaf pan lightly wiht olive olive oil, pour in mixture, and bake for 30 to 40 minutes.
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