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.'
SO HOW'D IT GO?
I really want to try making this for Thanksgiving, but I don't have a blender. Do you think it would work if I just chopped the walnuts really small and tried my best to mix everything else up good? I'd really appreciate some feedback! Thanks!
i think that the blender is necessary to get the tofu completely pureed... you could mix all day and youd probably still have little white bits of tofu in your loaf.
another really great meatloaf recipe is http://vegweb.com/index.php?topic=12908.0 i just finished off the leftovers and i loved it. I've made this recipe too, and i prefer the 'mom's michigan' one, it's much more like meatloaf and less like stuffing. (it's also much simpler to throw together.) good luck!
I really want to try making this for Thanksgiving, but I don't have a blender. Do you think it would work if I just chopped the walnuts really small and tried my best to mix everything else up good? I'd really appreciate some feedback! Thanks!
I followed this recipe with the breadcrumb/instant potato flakes. Broiled the loaf for about 2 minutes at the end of cooking time to glaze the ketchup topping. It was simply awesome! I am already excited about leftovers :)>>>
My mom and I made this last night, and it was great! My mom and her bf (both omnis) liked it too! Since I am not a vegan, we used eggs and added some Parmesan cheese. The only thing that bothered me a little was the mushrooms since I'm not a big fan but other than that it tasted just as good as my mom's original meatloaf. Thanks for the recipe!
Tried this and loved the flavor! (true- does taste like stuffing, but i like stuffing, so its all good :)). Didnt have any vegan breadcrumbs, so used bulgar wheat.. which probably was what helped to make the loaf so crumbly. For those of you non-vegans who used real eggs, did your loaf hold together well? Can anyone tell me if the breadcrumbs are essential, or if the variations worked well? I'm not vegan, and i'd want to make this for my family, but i would like it to be more ...'loaf-ish'?
okay so this was pretty delish BUT it did not hold together very well even after an hour and a half of cooking time. granted i did use ener-g as my egg replacer so perhaps that was the reason. i also used extra firm tofu, added some grated carrots, and diced my celery in little baby pieces like someone else suggested and that was perfect. the taste was great, my husband and i finished the loaf and i just made it last night. i will make this again sometime but i think ill try eggs next time to hold it together better cuz we ain't vegan.
This was good. It is kind of like stuffing as another reviewer said, but that's ok. I added the mashed potato flakes to mine and it worked well.
1 1/2 hours of cooking should be fine... Do as I do, place a slice of bread in your food processor and make fine crumbs, blend this into the recipe along with enough rolled oats to make a thicker loaf batter before putting everything into your meat loaf pan. If the consistency is runny to begin with, it will not be firm enough for most when cooked.
BTW: I never have a soft or mushy center with my loaf. My loaf is always very firm and is just like the real thing as far as cooked consistency is concerned. The key is adding enough rolled oats to help drink up the liquid.
Hope this helps,
Dennis
I followed the directions accordingly and baked it for 1 hr 30 min, and it was still soggy!
Made this yesterday and it was very good. VERY much like regular meatloaf. I could even make this for omni's and they probably wouldn't know the difference unless I told them. I formed it into a loaf and baked it in a casserole dish for about 1.5 hrs with a standard meatloaf glaze. (ketchup, mustard, brown sugar). It was delicious.
Oh my, this recipe is excellent. I haven't been a vegetarian very long and have had a hard time moving from meat to veggie. I've found numerous Veggie Burger recipes and have tried other 'Meatloaf' recipes, but this one is the best I've found.
I really miss my Meatloaf sandwiches and this recipe totally pacified my craving for them. WW bread, mayo, catchup, mustard and swiss cheese. Ummmm!
I did make a few changes by adding a full Tbl of Sage, 1 Tsp Bacon bits. 1 Tsp of Celery salt, since i didn't have any celery, and 1 Tbl of Marjoram. I also thought the mixture was too moist, so added 1 piece of bread food processed into crumbs and 1 cup of oats.
I think next time I make it I will add 1/2 cup yeast flakes and some tomato paste or catchup and maybe some pecans in place of the walnuts.
Overall, this is a keeper and thanks to the original poster for posting.
Dennis
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