Vegan meatless meatloaf

Vegan meatless meatloaf

br /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-j7kFQtA02fk/UKeeCWge2VI/AAAAAAAAAR0/vJyhTmrO6k/s1600/DSC0452.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="212" src="http://3.bp.blogspot.com/-j7kFQtA02fk/UKeeCWge2VI/AAAAAAAAAR0/vJyhTmrO6k/s320/DSC0452.JPG" width="320" //a/divbr /ulli2 sweet potatoes/lili1 cup finely shredded carrots (a food processor works well for this)/lili1 white onion finely chopped/lili1 clove minced garlic/lili1 can (15 oz) white beans drained and rinced/lili14 oz firm tofu/lili2 tbsp liquid aminos/lili1 small 6 oz can tomato paste/lili1 tbsp brown mustard/lili1 tea sp ground sage/lili1/2 tea sp ground marjoram/lili1 tea sp salt/lili1/2 tea sp white pepper/lili1 tea sp smoked paprika/lili1/4 tea sp cayenne pepper/lili1/4 tea sp ground coriander seed/lili1 tbsp nutritional yeast/lili1/8 cup sunflower seeds/lili3/4 cup quick oats/li/ulRough peal and chop the sweet potatoes and cook in boiling water until tender. In food processor mix sweet potato, white beans, tofu, liquid aminos. Then in a large mixing bowl combine with all other ingredients. Bake in greased loaf pan at 375 for one hour.

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