Millet BBQ Loaf

Recently Tari shared a slice of BBQ Loaf with me. It was utterly delicious! Essentially, the loaf portion is the carrier for the tasty topping. Her recipe was not gluten-free, but I thought that it would be easy enough to adapt if I thought about it for awhile. It's now been successfully adapted and devoured by the family! Tari's recipe is below, and my converted to gluten-free version follows. This is a delightful focal point for any meal!

Tari's BBQ Loaf

1 can vegeburger (Loma Linda)
6 slices whole wheat bread (or crackers), crumbed
1/2 cup oil
1 onion, chopped
2 - 3 cloves garlic,chopped
1 package tofu, blended (replaces 4 eggs)
1/2 cup cashews, blended with 1/2 cup water
2 Tbsp. nutritional yeast
salt to taste

Prepare ingredients and mix together in a bowl. Once mixed, transfer to a prepared, shallow casserole dish. Top with BBQ sauce (recipe follows). Bake at 350 degrees F. for 40 minutes.

BBQ Sauce

1/2 cup catsup
1/2 cup water
1/4 cup BBQ sauce (commercial, gluten-free if necessary)
1/4 - 1/2 cup brown sugar (or Agave Nectar, Sucanat, maple syrup)

Mix together well and spread evenly on top of unbaked loaf (above).

The gluten-free adaptation is fairly simple and straightforward. Here's what I did:

Gluten-Free BBQ Loaf

1 cup cooked millet
1/2 cup cooked oatmeal
1 cup Soy Curls, re-hydrated
1/2 cup oil
1 onion, chopped
2 - 3 cloves garlic, chopped
1 package tofu, blended (replaces 4 eggs)
1/2 cup cashews, blended with 1/2 cup water
2 Tbsp. nutritional yeast
salt to taste

Proceed with instructions as shown above. Enjoy!