Do you ever have those moments, looking back on your carnivorous childhood, and kind of miss it? Not the meat on the table but a memory, built around a meat-based meal.
In my younger years, my mom made THE BEST beef stew. Even better was the oatmeal bread that was its accompaniment. Though I have yet to recreate her famous stew, the bread on the other hand turns out to be easily veganized!
My first time using a commercial egg replacer was a success and once again I can delve into childhood memories through my mothers cooking.
Mom's Oatmeal Bread (Vegan Style)
2c. all purpose flour
1c. whole wheat flour
1/2c. quick or old fashioned oats (old fashioned give more texture)
3tsp. baking powder
1 1/2c. non-dairy milk (I used rice milk)
3tbsp. vegetable oil
1tsp. egg replacer prepared as directed for one egg
1-2 tbsp. oats
Preheat oven to 350F and grease the bottom of an 8" round cake pan.
Combine the dry ingredients in a large bowl and the wet in a smaller bowl.
Combine the two, adding the wet to the dry and mix until just combined.
Spread dough into cake pan and sprinkle with 1-2tbsp. oats.
Bake for 42-47 minutes until a toothpick comes out clean.
Cool 5 minutes and serve warm.
(Variation: Grease a muffin pan and divide dough into 16 even portions. Bake for 20 minutes approximately.)
INFO: Serves 16. 150 calories each serving.