Vegetarian Peanut Loaf Southern Peanut Growers
Canton, Ga.
2 tbsp. olive oil
1 cup Spanish onion, ¼-in. dice
1 ½ cups cultivated mushrooms, ¼-in. dice
¼ cup green bell pepper, ¼-in. dice
2 cups celery, ¼-in. dice
2 cups carrots, fresh, grated
5 large eggs, beaten
1 cup peanuts, dry roasted, chopped fine
½ tsp. lemon zest, fresh
½ tsp. salt
½ tsp. thyme, whole leaf, dry
½ tsp. oregano, whole leaf, dry
¼ tsp. black pepper, pure ground
3 cups wheat bread crumbs, fresh
1. Place olive oil, onions, mushrooms, green bell peppers, celery and carrots in food processor fitted with metal blade attachment. Pulse six times at two-second intervals to a small grind consistency.
2. Add mixture to heavy bottom pan on medium-high heat and sauté until softened, light browned and most of liquid has evaporated. Remove from heat.
3. Combine mushroom mixture, eggs, peanuts, salt, thyme, oregano and pepper. Stir in bread crumbs until thoroughly incorporated.
4. Coat a 9-x-5 inch loaf pan with nonstick cooking spray. Transfer mixture to prepared pan and press down flat.
5. Bake at 350˚F for one hour.
6. Let cool for 15 mins. before slicing.