Bulgar wheat, cheddar cheese and walnuts or pecans baked into a loaf with thyme and marjoram.
Vegetarian recipes can still be so bland and tasteless. Why is it, in this day and age that hospitals and nutritionists will tell you to eat less meat, but can’t provide you with decent delicious recipes? It’s part of the way we can save our planet, by eating less meat. And this recipe is a delicious one.
My husband James was a vegetarian back in the 60’s when you had to create your own vegetarian recipes. You couldn’t just get on the internet to find a good recipe! He experimented to find the perfect vegetarian wheat loaf. We have been making this recipe ever since. Myra liked pecans. James always uses walnuts. You can decide which you like best.
Wheat Loaf
Bulgar wheat, cheddar cheese and walnuts or pecans baked into a loaf with thyme and marjoram
Equipment
- 1 9 X 5 loaf pan sprayed well
- 1 medium sized bowl
Ingredients
- 1/2 cup bulgur wheat
- 3 eggs, beaten
- 1 cup finely chopped walnuts or pecans
- 1 cup wheat germ
- 1 cup grated cheddar cheese
- 3/4 cup tomato juice or vegetable juice (such as V-8)
- 1 cup onion, chopped
- 1 teas thyme
- 1/2 teas marjoram
- 1/2 teas salt or more to taste
Instructions
- Boil 1/2 cup of water and add 1/2 cup bulgur wheat, cover, and set aside for 10 minutes.
- In a medium sized bowl, combine all the ingredients, mix well.
- Spray a 9 X 5 loaf pan, and put the loaf mixture in the pan, smoothing the top.
- Bake at 350 degrees for 40 to 45 minutes.
- Take 1/4 cup of tomato juice, or put your favorite Bar-B Que sauce and spread it on the top of the loaf as it comes out of the oven.
- Let it site for 5 minutes before slicing and serving.
Notes
You can also add 1/4 teaspoon of marjoram and thyme to the veggie juice on top.
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