1 regular loaf or 2 mini loaves

1 3/4 cup cooked brown rice

1 tbsp chia seeds, ground fine

3 tbsp water

1 small onion, chopped fine

2-3 small carrots, chopped fine

2 cloves garlic, minced very fine

4-5 leaves kale, de-stalked and chopped fine

1/4 cup walnuts or pecans, chopped

5-6 kalamata or green olives, chopped fine

1/2 cup vegan cheese, “shredded” (optional, but delicious; I recommend either Follow Your Heart or Tofutti brand)

1 tbsp extra virgin olive oil

1 tsp tomato paste (I use the extra strong kind in a tube)

1/4 cup bread crumbs

2 tbsp nutritional yeast

1/2 tsp garam marsala

salt and pepper

1. Heat the oven to 400 degrees F.

2. In a small bowl, whisk together the ground chia seeds and water. Let sit.

3. Heat the olive oil in a saute pan. When it starts to bubble a bit, add onions and let cook for a few minutes, stirring occasionally. Add carrots, garlic, and tomato paste. Stir for a few more minutes, then add walnuts and kale. Salt and pepper lightly and take off the heat.

4. In a large bowl, combine the brown rice, sauteed veggies, olives, nutritional yeast, bread crumbs, and garam marsala. Taste and adjust salt accordingly. Add the chia seed mixture and vegan cheese shreds.

5. Add the mixture to a loaf pan, making sure to press down firmly. Bake in the oven for 45-50 minutes (for regular loaf; cut bake time by half for mini loaves). These loaves continue to set as they cool. For best cutting, put it let it cool completely and put in the fridge for a few hours. If you can’t wait that long, it tastes just as good warm, although a bit crumbly. 

Recipe from: http://www.peacefuldumpling.com/brown-rice-sunshine-veggie-loaf