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Honey Mushroom Loaf

From THE WILD VEGAN COOKBOOK

Honey mushrooms are so flavorful that this stuffing will become one of your favorites. They’re especially good in a stuffing inside a loaf of flavored tofu. You can also use them for stuffing potatoes, zucchini, tomatoes, or other dishes. Be sure to cook the mushrooms at least fifteen minutes, since undercooked honey mushrooms may make you sick.

STUFFING INGREDIENTS

1/4 cup olive oil
8 cups honey mushroom caps, shiitake mushrooms (Lentinus edodes), or other mushrooms, sliced
3 cups hedge mustard leaves or commercial mustard greens
4 cloves of garlic, crushed
1 cup fresh bread crumbs
1/2 cup vegetarian mock cheese
2 tbs. fresh basil, finely chopped
1/2 cup barley flour or other whole grain flour
2 tsp. oregano, ground
2 tsp. marjoram, ground
2 tbs. tamari soy sauce
1/2 tsp. black pepper
1 cup ketchup

LOAF INGREDIENTS

4 19 oz. packages soft tofu, well-drained
1/2 cup barley flour or cornmeal
1/4 cup brewer’s yeast
2 tbs. Bragg’s liquid amino’s or tamari soy sauce
2 tbs. olive oil
1/2 tsp. rosemary, ground
1/2 tsp. sage, ground
1/2 tsp. paprika
1/4 tsp. white pepper, ground

1. Cook honey mushrooms, hedge mustard, and garlic in the olive oil 10-15 minutes or until all the liquid is absorbed or evaporated.

2. Mix together with remaining stuffing ingredients.

3. Mix all loaf ingredients together.

4. Coat the bottoms and sides of 2 oiled 8-1/2 by 4-1/2 by 3 inch loaf pans with the loaf mixture, reserving enough to cover the top.

5. Fill with the stuffing and layer the remaining loaf mixture on top.

6. Bake 40 minutes in a preheated 350° F oven.

Makes 2 loaves

Preparation Time: 40

Cooking Time: 40 minutes
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