1/2 cup pine nuts
2 TB olive oil
One onion, diced
One large garlic clove, minced
One large carrot, peeled and grated
Two celery ribs, diced
One cup mushrooms, cleaned and chopped
2 cups vegetarian burger or sausage crumbles (I used Yves Meatless Ground)
1 cup cooked quinoa
1/2 cup V8, as needed
3 TB potato flour
1/4 tsp. dried thyme
1 tsp. dried basil
1/4 tsp. dried sage
1/4 tsp. dried rosemary
2 TB ketchup
2 TB nutritional yeast flakes
Several dashes vegetarian Worcestershire Sauce
2 TB soy sauce
Preheat the oven to 350º. Spray a loaf pan with nonstick spray and set aside.
Grind the pine nuts into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
Sauté the onions, garlic, mushrooms, carrots and celery in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients, using only about ¾ of the V8. Mix and mash together well. It should be moist but not runny. Add more liquid or binder if necessary to achieve this consistency.
Press mixture into the prepared pan and bake for ~ 45 minutes. 20 minutes from end, pour the rest of the V8 over the top and put it back in the oven.
Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice.