Looking for fall-themed meatless Monday recipes?  I put this together using late carrots and kale from the winter garden.

The recipe uses some ingredients that cannot be found in our small town, which  I order online. For TVP, nutritional yeast, and flax seed meal, my favorite brand is Bob’s Red Mill, available through Amazon or  bobsredmill.com.

What is TVP?  Textured Vegetable Protein is a wonderful, low fat protein made from soy. It has a neutral taste, like most soy products. It works great in chili and casseroles. Since it comes dehydrated, always re-hydrate in hot water first, other wise it affects liquid content in recipes. However, if you have a watery recipe, adding dry TVP will solve that problem and give the dish body.

This would also be good with mashed parsnips added to regular recipe!

Carrot Kale Loaf

6 cups purred carrots, onions, celery (see below)

2 cups chopped kale

1 cup egg whites (egg substitute or fresh egg whites)

1 cup TVP (textured vegetable protein), rehydrated in 1.2- 2  cups hot water. Drain off excess water

1 cup sesame seed

1/2 cup flax seed meal

1/2 cup nutritional yeast

2/3 cup baking mix

Snipped parsley

Garlic, crushed

Water, as needed

1 cup raisins

  • To prepare veggies, slice up each, then simmer in broth or water, puree in food processor.
  • Place in large bow. Add  egg whites, stir
  • Add TVP, sesame seed, flax seed meal, nutritional yeast, baking mix, seasonings
  • Add water until consistency of  bisquit dough
  • Stir in raisins and kale
  • Place in baking  pan, Bake 350 degrees for 40 mins
  •  Allow to cool somewhat before slicing

Serving suggestions, with dilly sour cream, ranch or other dressing.

Best served on a cold, snowy day, in front of the fireplace! Like today.

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