Veggie Loaf
I made this avocado chocolate cake with homegrown avocados and no butter was involved in this recipe.
Recipe Summary Veggie Loaf
Classic, versatile veggie loaf can be made in muffin cups for a mini variation.Ingredients | Avocado Loaf Cake Recipe1 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 | Avocado Loaf Cake Recipeprep: 10 mins cook: 50 mins total: 1 hr Servings: 4 Yield: 4 servings
TAG : Veggie LoafTrusted Brands: Recipes and Tips, Yves Veggie Cuisine,
