substitute for 2 eggs
1 tablespoon soy sauce
1 box med. firm silken tofu (350 g)
3/4 cup chopped walnuts
1 packet vegan dried onion soup mix (1.5 oz)
1 1/2 cups chopped onion
2/4 cup chopped celery
2 cups chopped mushrooms
oregano, bazil & ground
1 1/2 cups vegan bread crumbs

Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend until smooth.

Sauté vegetables until onions are transparent (add other diced veggies if you wish – ie peppers, carrots, etc). Add herbs/spices while vegetables are frying.

Mix blender ingredients, cooked vegetables & vegan bread crumbs together in a large bowl.

Press into a greased loaf pan.

Bake at 350 degrees F. for 45 minutes. Let cool slightly. Turn loaf out and slice.

Adapted slightly from vegweb.com

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