Broccoli Loaf

Broccoli is so healthy, that any way you eat it is good. Prepare this loaf for a winter Shabbat and bake potatoes and squash with it, but make enough for the next day because broccoli loaf at room temperature might be just the thing for a Shabbat afternoon lunch.

Broccoli Loaf

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Servings

4 Servings

1x2x3x

Ingredients

• 3 cup broccoli florets steamed and pureed in food processor
• 1/2 cup wheat germ
• 1/4 cup nutritional yeast*
• 1/2 cup chopped onions or scallions
• 1/4 cup parsley
• 1/2 cup vegan cheddard cheese
• pinch of salt
• 1 tablespoon seasoning
• sprinkle top with paprika
• Optional: pinch of nutmet on top

Instructions

• Preheat oven to 375.
• Oil small loaf pan or muffin tins.  Mix all ingredients together.  Bake 40 minutes or until top browns, and there you are.  Could anything be easier?
• Ingredient note: Nutritional yeast is light and flaky, rich in Vitamin B12, and adds a cheese flavor — can be used in place of Paremsan cheese.
• From The Vegetarian Shabbat Cookbook