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Wheatloaf

by Sluggo’s

We use this as our featured meal some nights with garlic mashed potatoes and mushroom gravy, smoky collard greens, and Cajun corn on the cob. It’s also great covered in gravy on a sandwich. Enjoy!

2 Tbsp. oil, plus more for oiling the pan
3 garlic cloves, finely chopped
1 white onion, finely chopped
1 green pepper, finely chopped
2 carrots, peeled and finely diced
4 cups seitan, cut into 1- to 2-inch cubes
1/2 cup creamy peanut butter
1/2 cup ketchup
2 Tbsp. dark soy sauce
1 Tbsp. dried thyme
1 1/2 tsp. ground sage
2 tsp. black pepper
Salt, to taste
1/4 cup tomato sauce

• Preheat the oven to 350°F. Oil a bread loaf baking pan.
• Heat the 2 Tbsp. of oil in a sauté pan over medium heat. Add the garlic, onion, pepper, and carrots and sauté for approximately 3 to 4 minutes.
• Process the seitan in a food processor until finely ground. Place in a bowl and add the sautéed vegetables.
• In a separate bowl, mix together the peanut butter, ketchup, soy sauce, thyme, and sage. Pour over the seitan and mix well. Add the black pepper and the salt.
• Place in the prepared baking pan and top with the tomato sauce. Bake for approximately 20 to 25 minutes.
• Remove from the oven and let cool a bit before serving.

Makes 4 to 6 servings