Neat Loaf
Yields one large skillet or casserole

2 onions, diced, sautéed
1 bell pepper, diced, sautéed
4 cups seitan, ground
1 cake tempeh, ground
Tamari/nutritional yeast, to taste
2 cups millet (cooked) or other grain
¼ cup oil
½ teaspoon black pepper
1-cup tofu, rinsed, drained, mashed
1 Tablespoon liquid bouillon
1 ½ cups tomato paste
1 ½ - 2 Tablespoons dried oregano
2 teaspoons salt-free herb seasoning
1-teaspoon cumin powder
1-teaspoon sea salt
2 Tablespoons nutritional yeast + 1 - 2 Tablespoons oil

1. Sauté onions in a little oil. When soft, remove from pan and put half of them aside. Put the rest in a large mixing bowl. Sauté bell pepper and add to onions in bowl.
2. In a food processor, using the “S” shaped blade, grind the seitan, then the tempeh. Fry together in a large skillet and season with tamari and yeast, to taste. When browned, place this in the mixing bowl. Add cooked millet.
3. In the food processor, blend oil, remaining onion sauté, black pepper, tofu, bouillon and one cup of tomato paste. Stir this into the mixture in the large bowl. Add oregano, herb seasoning, cumin, sea salt and the half-cup of tomato paste. Mix well.
4. Place into an oiled casserole or large cast-iron skillet. Sprinkle with nutritional yeast and spread 1 - 2 Tablespoons of oil on top. Bake in a pre-heated oven at 350 for 50 minutes.

Recipe courtesy Incredibly Delicious: Recipes for a New Paradigm, Gentle World Publishing