This recipe came from my sister-in-law Faye, who asked me for vegan recipe ideas a couple of years ago, and is now a vegetarian herself and passing favourites to me. Sorry to say, I don’t know the original source to credit. This is one of those recipes that gets shared and modified and shared some more.
I’m kind of a recipe follower, but she’s more daring: “I make some adjustments depending on my flavour preferences of the moment…sage, rosemary and thyme for a roast chicken flavour, or mushrooms and HP sauce for a more beefy taste.”
Pan-fry the onions in the oil. (Or caramelize them if you have the time and inclination.)
Beat the eggs, cottage cheese, and milk together in a large bowl.
Add the remaining ingredients, except the ketchup, and mix well.
Pack the mixture into the loaf pan.
Spread ketchup on top.
Bake uncovered in 375F oven for 45min.
This recipe has the potential to be quite high in sodium, but if you use lower-sodium vegetable stock, bran flakes, and maybe even ketchup, it will be reasonable and still taste great. I used Blue Menu Bran Flakes, which were the lowest I could find, Better Than Bouillon Vegetable Base, and Blue Menu low-sodium ketchup, which makes it about 400-500mg of sodium per serving, depending on whether you cut it into 6 or 8 pieces.
Nice paired with mashed potatoes, salad, and/or roasted veggies. Bonus points if you make gravy for it. An Instagram friend suggested using the Easy Mushroom Gravy on page 282 of the original Oh She Glows book. Haven't had time yet to try that, but hmm... Vegetarian Thanksgiving anyone?
Nutrition Information (Note: This was calculated using the ingredients above as well as 1% milk and 1% cottage cheese. It's for 1/8 of the recipe.)