• 1 lb assorted mushrooms, chopped (portobello, cremini, button, shitake, porcini….)
• 4 C parsnip, small dice
• 1 C carrot, small dice
• 1 C red onions, small dice
• 4 garlic cloves, minced
• 4 sprigs thyme
• ¾ sage leaves, chiffonaded
• ¼ C parsley, chopped
• 1 tsp thyme leaves
• 1 C zucchini, grated
• 2 tbl tomato paste
• 2 tbl nama shoyu
Preheat oven 400 degrees; Dry roast parsnips, carrots, red onions till soft, 30 to 40 minutes. Flip once if it browns too quickly.
Saute garlic, thyme sprigs in butter or coconut butter till fragrant, 5 min. Add mushrooms and nama shoyu and sauté till soft, 8 to 10 min. Reserve a cup of the sautéed mushroom for the gravy.
Put mushroom mixture (remove thyme sprigs) and the roasted vegetable in a food processor and pulse 3 or 4 times depending on your machine. You want it to keep it chunky but blended together.
Transfer to a large bowl, add rest of the herbs, tomato paste, grated zucchini (to keep loaf moist) and season with salt and pepper to taste.
Put in a meatloaf pan, thin out the tomato paste with a little water and spread on top to form a crust.
Bake covered 30 min. Uncover and bake till crust gets a bit more toasty…. 15 min.
