2-3 TB peanut butter
2 TB olive oil
1 leek, chopped
3 garlic clove, minced
2 medium carrots, peeled and chopped thinly
2 turnips, chopped thinly
½ crown of broccoli, chopped
3 small potatoes, chopped thinly
¼ pound oyster mushrooms, chopped
2 cups cooked garbanzo beans
1 cup uncooked quick oatmeal
3 TB Italian seasoning
2 TB nutritional yeast flakes
1 TP sea salt
Preheat the oven to 350º.
Sauté vegetables in olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well to create a soft, moist loaf that holds together and is not runny.
Press mixture into a prepared pan (a greased 8" x 8" glass pan is good) and bake for 45 minutes to 1 hour, or until cooked through.
I served it with Real Food Daily's golden gravy and blanched green beans.
I was inspired by this post and got an idea for the loaf recipe from this fantastically fun website by the Vegan Lunch Box mom.
Edit: In case the gravy link disappears in the future, I posted the recipe in the comments.