Vegan Loaf #2 and Zucchini Parmesan Crisps

I made up this vegan loaf recipe and we ended up liking it better than our other one. (Two things are not technically vegan about it, the eggs and the worcester sauce which apparently has anchovies in it)

1 medium onion, sautéed
10 baby carrots, chopped and sautéed
1 cup walnuts, finely chopped
1 pkg soy ground fake meat
6 Morningstar sausage patties, chopped
1/4 cup sundried tomatoes, chopped
1/4 cup oats
1/2 cup soy milk
2 TBSP worcester sauce
2 eggs, beaten
salt and fresh ground pepper

Mix together ingredients and shape into a loaf in a glass pan. Bake for 20 min at 350. Take out and spread with mixture of:

1 cup ketchup
1/4 cup brown sugar
1 tsp dry ground mustard

Bake again 10-15min at 350 until ketchup is bubbling. Serve!

These Zucchini Crisps are our favorite way to eat zucchini. Add if you have a picky veggie kid this is a sure fire way to get them in!
Courtesy of my favorite, Ellie Krieger.

3 medium zucchini, cut into rounds
1 TBSP olive oil ( I might use a little more than this, I estimate)
1/4 cup shredded Parmesan
1/4 cup dry bread crumbs
Fresh ground pepper and salt

Mix together in bowl. Prepare baking sheet with tinfoil and cooking spray. Spread zucchini in a single layer. Pinch up the leftover topping in the bowl or between the rounds and sprinkle it over the rounds. Bake at 450 F 20-25 min until crisp and brown. Serve immediately. Delicious!!