Best made ahead of time and served at room temperature. Another serving option would be to top the loaf with sliced tomatoes and onions, salt, pepper, a little olive oil before baking, as in the photos at this blog post.

2 cups        vegetarian "hamburger crumbles" (such as 1 pckg. Yves "Ground Round")  

1 medium        onion, cut into chunks  

1/2 cup        medium (#2) bulgur wheat, rinsed and drained  

4 oz        potato, peeled and grated  

2 tablespoons        soy sauce  

2 tablespoons        ketchup  

2 tablespoons        nutritional yeast flakes  

1 tablespoon        dried mint  

1 tsp        ground cumin  

1/2 tsp        salt  

1/2 tsp        garlic granules or powder  

1/2 tsp        cinnamon  

1/4 tsp        allspice  

   freshly-ground black pepper to taste  

   olive oil  

To accompany:

Taheena Sauce


Preheat the oven to 350° F.

Process the onion in a food processor until minced, then add the "hamburger crumbles" and process until it is a slightly finer texture.

Mix this with the remaining ingredients (except the olive oil) together well in a large bowl with your hands. Press the mixture into 2 qt. round or oval baking dish, sprayed with olive oil from a pump sprayer, and press it down gently and evenly.  (You can line the bottom with cooking parchment, if you like.) Spray the top with olive oil from a pump sprayer, or brush it on lightly. Cut the mixture carefully right through in a diamond pattern (see photos).

Bake, covered, for 1 hour. Place it under the broiler for a few minutes to brown the top slightly. This firms up as it cools and can be reheated. Re-cut the wedges you cut before baking and loosen the sides with a table knife. Serve with Taheena Sauce.

 Nutrition (per serving): 148.5 calories; 5% calories from fat; 0.9g total fat; 0.0mg cholesterol; 631.0mg sodium; 586.3mg potassium; 23.8g carbohydrates; 6.8g fiber; 3.3g sugar; 17.0g net carbs; 14.2g protein; 2.2 points.