RYANNA'S MEATLESS KIBBEH
Best made ahead of time and served at room temperature. PS: You can leave off the tomato/onion topping if you like and bake it covered with foil, if you like.
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
Fresh tomato slices
thinly-cut onion rings
salt and freshly-ground pepper
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.
Top with the tomato slices and onion rings. Add salt and freshly-ground pepper to taste, and drizzle with a little olive oil.
Bake for 1 hour. This loaf firms up as it cools and can be reheated. 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.