The Crunchy Writer

The Crunchy Writer’s Vegan Veggie Loaf | Recipe

A few weeks ago I made a delicious lunch that consisted of a few ingredients that I had never put together before. Usually, I jot down recipe ideas and test everything, alter as I go, but this time it was a matter of… “let’s put this together and see what happens.” No experimenting, no altering, no taste testing.

 

And it was delicious! I really loved it, and I appreciated the fact that I got to use up some ingredients in my fridge that needed to be used up that day.

 

So, let’s get to it!

 

Ingredients

  • 8 servings of crescent roll dough from a can
  • 2 servings of my homemade healthy version of pesto
  • 1 serving of tofu, about 6 oz
  • 1 tablespoon nutritional yeast
  • 1 serving of kidney beans, about 130 grams
  • 1 serving vegennaise
  • Salt and pepper to taste
  • 1 tsp paprika

 

Instructions

  1. Pre-heat the oven to 350 degrees fahrenheit and grease a rectangle baking pan.
  2. On a clean surface lay down some wax paper and the crescent dough on top. Spread it out so the edges are uncurled.
  3. Spread pesto on the dough making sure to reach the edges as much as you can.
  4. In a pan, heat up some oil, crumble some tofu and crisp it up. Add paprika, salt and pepper to it.
  5. Once cooked through, toss the tofu with nutritional yeast. Then sprinkle that mixture onto the dough/pesto.
  6. Add beans on top.
  7. Add vegennaise on that, but make sure that you don’t try to spread it, it will just be more messy than anything. Instead add little dollops of it here and there.
  8. Roll up the dough starting from the shorter side, like you’re rolling a cinnamon roll.
  9. Lay the roll down carefully onto the pan and bake for about 15-20 minutes, or until a deep golden brown on top.

 

Yields 4 servings.

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