BAKED BLOATFLY

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375°F.

Step 2

Line a loaf pan with parchment paper. Make sure the parchment paper is hanging out of the pan so it will be easier to pull the loaf out of the pan when it's done.

Step 3

Heat a large sauté pan or skillet over medium-high heat with the olive oil.

Step 4

Add the portobello, button, and shiitake mushrooms, onion, and peppers. Cook for about 10 minutes, until all the onions are translucent and the mushrooms are soft.

Step 5

Add the cilantro, tarragon, basil, and sage. Cook for an additional 5 minutes then remove from the heat and set aside.

Step 6

Place the cashews and walnuts in a food processor and pulse until crushed (do not over process). Transfer to a large bowl.

Step 7

Add the chickpeas to the food processor and pulse until smooth. Transfer to the bowl with the nuts. Add the cooked quinoa and panko. Stir until combined.

Step 8

Drain any liquid that may have settled from the sautéed vegetables then add them to the large bowl and fold in with the rest of the items. Add the ketchup, steak sauce, and liquid smoke. Season with salt and pepper

Step 9

Transfer the vegetable mixture into the lined loaf pan. Make sure to press the mixture down tightly. Top the loaf with the BBQ Sauce.

Step 10

Bake for 1 hour then remove from the oven and let it rest for 10 minutes.

Step 11

Transfer the vegetable loaf to a cutting board. Carefully cut into 1 inch thick pieces. Be gentle, because the loof will be a bit soft and can crumble easily.

Step 12

Line a baking sheet with parchment paper. Place the slices on the prepared baking sheet and bake for 15 minutes, until the edges look slightly crispy. Remove from the oven and let sit for 10 minutes before serving, or longer if you prefer a firmer sice.