Vegetarian / Vegan Meatloaf |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is adapted from Vegetarian Times and is just about the best meatloaf ever - vegan, vegetarian or 'carnivorian' . I've added nutritional yeast to boost the flavor and add B vitamins. My Domestic Accomplice's daughter made this for Christmas ... it was better than the turkey! You may also add mushrooms and/or red or green bell pepper, chopped and sauteed. I also use lemon pepper rather than regular pepper. And if you're on a stricter low-carb diet, you can substitute half of the rolled oats with flax seed meal. Ingredients:
1/4 cup walnuts |
2 celery ribs |
1/2 yellow onion, chopped |
2 garlic cloves, minced |
1 (10 ounce) package firm tofu |
10 ounces textured soy protein granules |
1 1/4 cups rolled oats |
1 tablespoon soy sauce |
1 teaspoon poultry seasoning |
1 tablespoon dijon mustard |
2 tablespoons ketchup |
2 tablespoons nutritional yeast |
Directions:
1. Preheat oven to 350.
2. Grind walnuts in food processor to a powder and set aside.
3. Reconstitute soy granules in hot water or vegetable broth according to package directions.
4. Coat medium skillet with cooking spray and place over medium heat.
5. Add chopped celery and onion and garlic and saute 4-5 minutes or until tender and remove from heat.
6. Mash drained tofu in large bowl.
7. Mix in walnuts, vegetables, drained soy granules, oats, soy sauce, nutritional yeast, mustard and poultry seasoning and ketchup - salt and pepper to taste.
8. Coat 9x5 inch loaf pan with cooking spray and spoon mixture into pan and press.
9. Spread a layer of ketchup or barbecue sauce over this, if you like.
10. Bake 55-60 minutes or until inserted knife comes clean.
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