Cooking Instructions
1.
Preheat your oven to 300 degrees F (150 degrees C).
2.
Cook the
Brown Rice (1 cup)
with a rice maker or a pan.
3.
Put 2/3 cup of water and
Vegetable Stock (2/3 cup)
in a pot with lower heat for 5-7 minutes.
4.
Crush the
Brown Rice Flakes (4 cups)
by using thick and hard materials like a wine bottle.
5.
Chop the
Garlic (2 cloves)
and
Onions (1/3 cup)
into small pieces.
6.
Saute the chopped garlic and onion in a pan until the onion's color turns brown.
7.
Beat the
Eggland's Best Classic Eggs (4)
and stir well.
8.
Put the vegetable soup you made earlier,
Light Ricotta Cheese (2/3 cup)
,
Firm Tofu (2/3 cup)
, sauteed garlic and onion, cooked brown rice,
Fresh Oregano (1 tsp)
,
Fresh Basil (1 tsp)
, and
Fresh Rosemary (1/2 tsp)
into a crushed flakes bowl.
9.
Once everything is combined, add the egg and mix it again.
10.
Pour the mixture into a baking pan. Toss this into the oven for 1 hour.
11.
While waiting for your Neatloaf to bake. Prepare the
Ketchup (1 cup)
,
Yellow Mustard (4 Tbsp)
,
Molasses (4 Tbsp)
,
Apple Cider Vinegar (4 Tbsp)
, and
Cayenne Pepper (2 tsp)
.
12.
Mix them all well, and you should have a your Neatloaf sauce!
13.
Take the Neatloaf out from the oven.
14.
Pour the sauce you made earlier on top of the Neatloaf. Then toss it back into the oven for 10 minutes.
15.
Once its out of the oven, you can cut with a sharp dry knife and serve as a meal.
