Artichoke Veggie Loaf
Green Valley Spa

• 1 cup brown rice, cooked
• 1/2 cup artichoke hearts, minced
• 1/4 cup sliced mushrooms
• 1/4 cup cauliflower, minced
• 1/4 cup minced carrot
• 1/4 cup Swiss chard
• 3 tablespoons minced onion
• 2 teaspoons garlic, finely minced
• 3 teaspoons sun-dried tomatoes, minced
• 1 cup tofu, crumbled
• 1/3 cup egg whites
• 2 teaspoons onion powder
• 2 teaspoons soy sauce, low sodium
• 3 teaspoons Jensens Protein Seasoning
• 1/4 cup sliced almonds

1. Preheat oven to 400 degrees.
2. Cook rice according to the package.
3. Mix artichoke, mushrooms, cauliflower, carrots, Swiss chard, minced onion, garlic, and tomatoes together.
4. Crumble tofu into mixture and add egg whites.
5. Stir in soy sauce, protein seasoning, and onion powder.
6. Add rice and mix everything together.
7. Put into a 8 1/2 x 4 1/2 loaf pan that has been sprayed with vegetable spray. Fill 3/4 full.
8. Bake for 50 minutes to an hour.
9. Place almonds in a baking dish and bake for 2 to 3 minutes in the oven while baking loaf. Serve with almonds sprinkled on top.