Vegetarian Meatless Loaf
- Posted Sept. 29, 2010 by Tamara Harden Viewed 789 times
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I have tried many different recipes for meatless “meat”loaf, and I have to admit, some have come pretty close, but just always seemed to lack the texture. Most were pretty crumbly, and used TVP, which I am not a big fan of. This is a loaf that is really, the closest thing to meatloaf that I've come across. I was never a big fan of meatloaf while it was hot, but there was nothing like a cold meatloaf sandwich!!
The original recipe called for 10 oz pk firm tofu, drained, but instead of the tofu, I used the mushrooms. I liked the way they worked with this, and I like the flavor. I don't know how this would taste using the tofu. Since I didn't use the tofu, I had to use eggs to keep it together. If using tofu, you could omit the eggs. (This recipe is vegetarian, because it contains eggs (mostly to hold the ingredients together), but if you want vegan, substitute “flax” eggs as a substitute.)
This is what I used:
1 package crumbles (soy, or the Quorn brand, which I prefer)
1/2 cup walnuts (ground to a powder)
2 stalks celery, finely chopped (1 cup)
1/2 med onion, finely chopped (3/4 cup)
2 green onions, thinly sliced
2 cloves garlic, minced
1 1/4 cups quick cooking oats (or if using regular oats, just a quick pulse or two thru the food processor)
3 TBSP soy sauce
3 TBSP ketchup (plus more for the top)
1 TBSP Dijon mustard
2 tsp dried parsley
1 tsp poultry seasoning
2 eggs (or flax egg substitute) - if using mushrooms instead of the tofu
10 oz firm tofu, drained - OR - 4 cups chopped mushrooms (measured after chopping)
1. Saute mushrooms and veggies until tender
2. Mash tofu (if using) stir in rest of ingredients. Season with salt & pepper.
3. Spray loaf pan - spoon mixture in. Spread with ketchup. Bake 55-60 minutes at 350.
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