1-1/2 cups whole grain nugget type cereal (Such as Kashi)
1/2 cup oatmeal
1-1/2 cups hot almond milk
2 tablespoon canola oil
3/4 cup chopped pecans
1 1/2 teaspoons salt free all purpose seasoning
2 egg substitutes (equivalent to 2 eggs)
1/4 cup finely chopped onion
1/2 cup mushrooms, cleaned and chopped
3/4 cup finely chopped celery
Wash your hands with clean, running water (warm or cold) for at least 20 seconds, rinse and dry. https://www.cdc.gov/handwashing/faqs.html
Preheat oven to 350 °F. Spray a loaf pan with nonstick oil spray and set aside. Combine all ingredients and mix well. Pour into a well oiled loaf pan. Bake for about 45 minutes or until cooked through. Serve with mushroom gravy. Makes 6 servings.
2 tablespoons canola oil
1 1/4 cups fresh button mushrooms, trimmed and sliced
1 teaspoon salt free all purpose seasoning
red pepper flakes to taste
3 tablespoons unbleached flour
1/2 cup grape juice
3 cups vegetable broth
1/3 cup almond milk
Wash hands with soap and warm water for 20 seconds.
Put canola oil in a medium saucepan. Add the mushrooms and cook over medium-high heat, stirring occasionally, for about 8 minutes. Add Seasoning Blend and pepper flakes to mushrooms. Sprinkle the flour over the mushrooms and stir until lightly browned, about 1 minute. Add the grape juice and vegetable broth and bring to a boil, cooking until thickened, about 2 minutes. Add almond milk and fresh thyme leaves and season with lemon juice and more pepper flakes to taste.