fingers crossed

i said some things wrong before
the chickpea base i used is not the same as the chili base
because i did not include sin dried tomatoes
it does have chiles and onions
also
i forgot to mention
i mixed raw onion in as well
to the last batch

now

3 cups chickpea base [processed]
3 cups (ish) bread crumbs
2 1oz packages dried porcini mushrooms
[1 processed dry in with the chickpeas
1 cooked in with the quinoa]
1 cup quinoa dry or 3 cups cooked

[i used regular quinoa because they only had regular
at the grocery near me and i thought, whatever
but ideally
i'd like a blend of regular
and red
for color
flavor
and
texture
so]

1/2 cup quinoa
3/4 cup red quinoa
2 8oz packages walnut pieces [processed]
{or 16oz of walnut pieces, bulk}
1 medium onion
2T soy sauce
1T umeboshi vinegar
2T hatcho miso
4T toasted sesame seed oil
10-12 sundried tomato halfs [processed]
3 beaten eggs

[the soy sauce and umeboshi i put in first
thinking i could skip the miso, maybe
since it would be harder to process in without water
but it was necessary
so the soy sauce may not really be
probably most people don't just have
hatcho miso
just, ya know, laying around as a staple
but
they should
it's awesome
but i guess any dark brown miso paste would work
and
maybe make up the umeboshi and the extra miso
with barbeque sauce
hell, maybe they only need the barbeque sauce
but i need hatcho and umeboshi]


i'm cooking it at 300 degrees
it's been almost an hour
it's still
almost like raw
and i spread it out
not more than 2.5" thick
[because i really thought that was a problem before]
but, also
i'm cooking it on a lower temp

the sides don't pull in like with real meat
so
it's harder to tell when it's done
i didn't use the fresh mushrooms
or
any liquid to speak of
both of which i did last time
there are lots of veggie loaf recipes out there
i'm trying really hard
to get something
that you'd want to eat
like even as a meatloaf sandwich
satisfyingly meaty
slightly granular
if only
i could get it a tiny bit greasy


it tasted really good raw
we'll see