¼ Cup Flax Egg - Approx. 1 tbs. Flax Mixed Well with 3 tbs. Warm Water.
1
In a pan, cook the onion, garlic and mushrooms for 5 minutes until all softened.
2
Add in all the remaining ingredients and mix together well until it forms a thick paste.
3
Spoon the mixture into a medium loaf pan or brownie tray if a shallower ‘tray bake’ is desired and bake at 180°C for around 30-40 minutes until the loaf is thoroughly cooked in the centre. You may need to loosely cover with foil if the top is browning before the centre is cooked.
4
Test if the loaf is completely cooked by inserting a knife into the centre, it should come out clean, with no streaks.
5
Allow to cool for around 5 minutes before serving.
6
To achieve neat edges, freeze the loaf once cooked and at a later date allow to slightly defrost before slicing. For crispy edges give it a ‘second bake’ for 10 minutes in the oven at 180°C before serving.
¼ Cup Flax Egg - Approx. 1 tbs. Flax Mixed Well with 3 tbs. Warm Water.
Directions
1
In a pan, cook the onion, garlic and mushrooms for 5 minutes until all softened.
2
Add in all the remaining ingredients and mix together well until it forms a thick paste.
3
Spoon the mixture into a medium loaf pan or brownie tray if a shallower ‘tray bake’ is desired and bake at 180°C for around 30-40 minutes until the loaf is thoroughly cooked in the centre. You may need to loosely cover with foil if the top is browning before the centre is cooked.
4
Test if the loaf is completely cooked by inserting a knife into the centre, it should come out clean, with no streaks.
5
Allow to cool for around 5 minutes before serving.
6
To achieve neat edges, freeze the loaf once cooked and at a later date allow to slightly defrost before slicing. For crispy edges give it a ‘second bake’ for 10 minutes in the oven at 180°C before serving.
