Serves: 6
Preparation Time: 20 minutes
 
Ingredients:
1 1/2 cups (293 g) cooked brown rice
2 tablespoons arrowroot powder
4 tablespoons water
2 teaspoons Bragg Liquid Aminos
1 box soft tofu, drained and patted dry with paper towel
3/4 cup (90 g) chopped walnuts
1 1/4 cups (200 g) chopped onions
1/2 cup (51 g) chopped organic celery
2 cups (140 g) chopped portobello mushrooms
1 tablespoon water
1 tablespoon VegiZest
2 teaspoons Spike (no salt)
1 1/2 teaspoons oregano
1 1/2 teaspoons basil
1/2 teaspoon sage
3/4 cup (81 g) whole wheat bread crumbs

Instructions: Cook rice according to package directions. Meanwhile, mix arrowroot powder, water, aminos, and tofu together in a high-powered blender. Add walnuts & blend until smooth. Saute onions, celery, and mushrooms in water with seasonings and herbs until vegetables are soft, stirring occasionally. Mix tofu mixture, vegetables, bread crumbs and rice together in a bowl. With a paper towel, spread a small amount of olive oil in a loaf pan. Bake at 350 degress for 1 hour and 15 minutes. Let cool 30 minutes. Turn loaf out and slice.

Note: May be served with low sodium ketchup.