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Vegetarian Loaf

Ingredients
  Peanut oil 2 Teaspoon
  Carrots 2 Cup (32 tbs), shredded
  Onions 1 Cup (16 tbs), finely chopped
  Celery 1 Cup (16 tbs), finely chopped
  Red bell peppers 1 Cup (16 tbs), finely chopped
  Mushrooms 1 Cup (16 tbs), finely chopped
  Garlic 1 Clove (5 gm), minced
  Canned chickpeas 3⁄4 Pound, drained, rinsed
  Frozen egg substitute 1⁄2 Cup (8 tbs), thawed
  Flat leaf parsley 1 Tablespoon, chopped
  Cumin 1 Dash, ground
  Bread crumbs 1⁄3 Cup (5.33 tbs), seasoned and dried (1/3 Cup And 2 Teaspoons)
Directions

GETTING READY
1) Pre-heat the oven by setting it to 375°F.

MAKING
2) Take a nonstick skillet of 9-inches heat the oil.
3) Add the celery, mushrooms, peppers, carrots, onions and garlic together into it.
4) Set flame to medium-high and cook for 5 minutes, stirring often until the bell peppers become soft. Allow it to cool by setting it aside.
5) Take a large mixing bowl and mash the chick peas with the help of a fork.
6) Add the egg substitute, bread crumbs, vegetable mixture, cumin and parsley to the bowl and combine thoroughly by stirring.
7) Take a loaf pan, 9 X 5 inches in dimension and spread some nonstick cooking spray on it.
8) Place the vegetable mixture into the pan firmly.
9) Place it in a pre-heated oven allowing it to bake for 20-25 minutes until the edges separate from the pan.
10) Allow it to cool for 5 minutes.

SERVING
11) Serve after inverting the loaf onto a serving dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Chickpea
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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