Sweet Potato, Wild Mushroom and Kale Stuffed Vegan Loaf

This is a perfect holiday meal to enjoy, especially if your loved ones are veggie, vegan or even a split of carnivorous/veggie friends and family!

Who doesn't love a meaty, healthy loaf, stuffed with tasty vegetable and packed full of protein????  And best of all, there is little fat and you are left feeling delightfully full.

I got this idea from Field Roast's Celebration Loaf.  That was so tasty, I wanted to see if I could come up with my own version of it. It may look daunting and a lot of work, but don't be fooled!  It is not that arduous at all!



You can really stuff the loaf with whatever your little heart desires.  My choice of filling was beautiful green, leafy kale, sweet potato, mixed wild mushrooms and onions.  Savory with a touch a sweetness...Mmmmm Mmmmm good!  Another version I would love to try would be a fall-sy version with wild rice or quinoa, walnuts and cranberries.  That would be lovely as well!

I served this with a parsnip puree and heart warming mushroom gravy.  I mean, you cannot go wrong with that!!!

Sweet Potato, Wild Mushroom and Kale Stuffed Vegan Loaf

Ingredients:  (yields 4-6 servings)

For the filling:
2 tablespoons olive oil
1 c mixed wild mushrooms chopped
1 small yellow onions chopped
1 sweet potato cubed and par boiled
2 c fresh kale
2 cloves garlic, minced
 1/4 cup breadcrumbs
1/4 cup vegetable broth
1 tsp thyme
1 tsp oregano
s+p to taste


For the roast
3 cloves garlic
1 can kidney beans drained and rinsed
1 1/2 cups vegetable broth
2 cups vital wheat gluten
1/3 cup nutritional yeast
3 tablespoons soy sauce
2 tablespoons olive oil
1 tsp sriracha or favorite hot sauce
1 tsp paprika
3 tsp italian seasoning
s+p

Directions:

First prepare your filling.  In a saute pan,  heat evoo and saute onions and garlic for 3 minutes.  Add in kale and cubed sweet potatoes and continue to saute for another 3-5 minutes.  Add in the remaining ingredients and mix thoroughly.  Season to taste and set aside.

Now for the loaf:

Preheat oven 350.

In a food processor, mix garlic cloves, kidney beans, evoo, veggie broth, hot sauce and soy sauce until almost completely smooth. 
In a bowl, combine the wheat gluten, nutritional yeast and seasoning and add in bean mixture.  Stir until thoroughly combined, somewhat looking like a dough.  With a roller, roll out a 1/2 inch rectangle of the "dough" mixture and place on tin foil.  Spoon your mixture across the loaf, about 1/4 of the way in and roll with the foil, as if you were rolling sushi, (Roll and pinch until the entire loaf is in a tight bundle) then cover with the foil.

Place on baking sheet and bake roughly 75-90 minutes, rotating the loaf every 25 minutes.  Allow to cool and slice into pieces.  Enjoy with your sides (parsnip puree and mushroom gravy!)