Thanksgiving Meat Loaf
2 egg replacers
(I use 1 tablespoon arrowroot powder + 1 tablespoon corn starch + 4 tablespoons water)
1 tablespoon soy sauce
1 (12 ounce) box medium-firm silken tofu
1 (1 1/2 ounce) packet vegan dried onion soup mix
3/4 cup walnuts, chopped
1 teaspoon oil
1 1/2 cups onion, chopped
3/4 cup celery, chopped
2 cups mushrooms, chopped (I use portobello mushrooms)
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
1/2 teaspoon sage
1 1/2 cups bread crumbs
1. Preheat oven to 350 degrees F. Mix egg replacer, soy sauce, tofu, and onion soup mix together in blender. Add walnuts and blend until smooth. Grease a loaf pan.
2. Heat oil and saute onion, celery, and mushrooms until onions are transparent. Add basil, oregano, and sage while vegetables are frying.
3. Thoroughly mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl.
4. Press into prepared loaf pan. Bake for 75 minutes. Let cool slightly. Turn loaf out and slice.
To make it stick together better, try lowering the bread crumbs to 3/4 cup and adding one of the following: 1 extra box tofu, 1 cup instant mashed potato flakes, 1 to 1 1/2 cup(s) cooked brown rice or 1 cup burger-style crumbles. You can also cover the top of loaf with ketchup before baking.
This has become a standard dish at my parents' house when all sorts of eating habits must be catered to. Even the most obstinate meat eaters love it. It is also excellent the next day cold on a sandwich with a bit of mustard.'