2 tsp vegetable oil

1 large onion, chopped

1 medium carrot, peeled and shredded

½ tsp crushed garlic

1 package Boca Burger Crumbles or 3-4 cups ground seitan

1 cup fresh breadcrumbs, firmly packed **

½ cup rolled oats

1/3 cup smooth peanut butter or other nut butter

1/3 cup ketchup

1 Tb lite soy sauce or vegetarian Worcestire sauce

¼ tsp ground black pepper

¼ tsp dried thyme, crushed

¼ cup minced fresh parsley (or 2 Tb dried)

½ cup tomato sauce

Saute onion and carrot in oil for 6-8 minutes, until onion is translucent. Add garlic and cook 1 more minute then remove from heat.

Preheat oven to 350 degrees and mist an 8 ½ x 4 ½ inch loaf pan with nonstick spray.

Place recipe crumbles, breadcrumbs, rolled oats, and cooled vegetable mixture in large bowl and toss together until combined.

Place peanut butter, ketchup, soy sauce, pepper, and thyme in a bowl and mix vigorously until creamy. Add this to to the dry mixture along with the parsley and combine thoroughly. Work the mixture until it begins to hold together.

Pat mixture firmly into prepared loaf pan, and spread the tomato sauce evenly over the top. Bake for 1 hour and 15 minutes. Let loaf cool in pan on a cooling rack for at least 15-20 minutes.

To serve, cut loaf into thick slices, and serve warm or cold with additional tomato sauce or ketchup if desired. (from Vegan Vittles)

**to make fresh breadcrumbs, tear fresh bread into small pieces and whirl them in a food processor until fine. Will keep 1 week in refrigerator and 6 months in freezer.