Holiday Loaf with Mushroom Gravy
[Vegan, Gluten-Free]

For the Loaf:

1. Cook quinoa by following the instructions on the package. Set aside to let it cool down.
2. Strain the dry mushrooms, and mince by pressing the pulse button. Set aside.
3. By pressing the pulse button, mince the onion with garlic and mushrooms.
4. Heat oil on a frying pan and sauté the mixture until golden brown and set aside.
5. In a small dish, prepare your flaxseed egg.
6. Blend chickpeas by pressing the pulse button while gradually adding quinoa. Blend until you get a semi-smooth mixture.
7. When ready, transfer into a bowl and add all the ingredients, including spices and herbs.
8. Mix all thoroughly, cover with lid or plastic wrap and place it into a refrigerator for an hour.
9. Preheat the oven to 375°F.
10. Divide the mixture into three equal portions and place them on your baking sheet lined with parchment paper.
11. Shape into loaves with your hands.
12. Brush lightly with oil on top and sides and bake for 30min.
13. Set the oven to 500°F and bake for 10 more min.
14. Let it cool for 20 minutes and serve with gravy and veggies.

For the Mushroom Gravy:

1. Sauté the onion with garlic on hot oil until translucent.
2. Transfer to a blender; add the rest of the ingredients, including water from mushrooms, and blend until smooth. (except Agar Agar and Nutritional yeast)
3. Transfer the mixture into a small pot, add Agar Agar and bring it to a boil while stirring continuously. If it gets too thick, you may add a little bit more water, but be careful.
4. Take it off the heat, add the nutritional yeast and stir well again.