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"Meat" Loaf

What you need: 

2 cups vegetable broth
1 1/2 cups TVP (textured vegetable protein)
1/2 cup nutritional yeast
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon white pepper
1 (15 ounce) can beans, drained and rinsed (I used black, but others would work as well)
1/2 large onion, diced finely
2-3 cloves garlic, minced
1 (6 ounce) can tomato paste
1 tablespoon soy sauce
1 tablespoon liquid smoke
1 cup vital wheat gluten Sauce, optional:
1 teaspoon sugar
1 teaspoon molasses
1 teaspoon liquid smoke
1 teaspoon mustard
1-2 tablespoons ketchup

What you do: 

1. Preheat oven to 350 degrees F, and spray loaf pan lightly with oil. Bring vegetable broth to a boil. In large bowl, add boiling broth to TVP, nutritional yeast, and spices. Mix, and let sit to rehydrate.
2. Once TVP is rehydrated, add beans to the mixture, and mash the beans into the mix with a masher or fork. Saute the onion and garlic until transparent, then add to the TVP/bean mixture.
3. Add the tomato paste, soy sauce, and liquid smoke. Mix well, then add the vital wheat gluten. Mix in the vital wheat gluten well. Place mixture in prepared pan.
4. Bake loaf for 60-90 minutes. Mix sauce ingredients, if using. 15-30 minutes before the loaf is finished, spread sauce on top.
Source of recipe: I wrote this recipe.

Preparation Time: 
20-30 mins, Cooking time: 1 1/2 hours
Cooking Time: 
1 1/2 hours
Recipe Category: 


Great texture and taste. I didn't have any liquid smoke so I used a couple tablespoons of A1 sauce. When I made it the second time I tried making a patty and frying it up like a burger.  Tasted great on a bun except it fell apart way to easy. Next time I use this recipe I might cut back on the liquid and try making burgers out of it again. 


Made this tonight and it came out wonderful, my boyfriend has been longing for smoked meatloaf since we went vegetarian and he loved this!  Thanks for the great recipe.


Are there any substitutes for wheat gluten? I have all the ingredients

You could probably skip it altogether if you'd like. You may also try adding breadcrumbs in place of it, that might give it a firmer texture.


Are there any substitutes for wheat gluten? I have all the ingredients

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