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 made a few changes, and wow!... the first time i made this, i used flax seed goop for my "eggs", italian seasoned dry bread crumbs, and one cup veggie crumble. the result was good-- but not great. too salty, and mushy in the middle, and did taste a lot like stuffing.
this time around, i used fresh bread crumbs, and doubled the veggie crumble to two cups. i also used real eggs (sorry! not a strict vegan). the result was much less salty, stuck together nicely, and much "meatier", like the meatloaf my mum made as a kid.
also, the aforementioned glaze is *amazing*.
Wanted to add to my review that it firmed up just perfect in the fridge overnight. I had an awesome "meat" loaf sandwich for lunch yesterday.
YUM! I added TVP and extended the cooking time. It still wasn't quite as firm as I would have liked, but tasted so good I didn't really care!
Wow this was reallly good. Even my carnivoris family liked it. My favorite part was the top as it came out of the oven.
???Is there a way to get the center of the meatloaf not as soft and soggy? That was the one thing I didn't like.
It was beyond delicious though! ;D
i made my own glaze as well! i topped it with tomato paste, dijon mustard and agave nectar. yumm
I made this for my daughter for Christmas dinner and although I was skeptical, and I am not a vetetarian, I LOVED THIS!!!!!!!!!! I added half of a red pepper diced fine into the skillet to saute' along with the mushrooms and onions. I used 3/4 C. plain bread crumbs and 3/4 C. Italian crumbs. Therefore, I used only 1/8 tsp. each of the dried oregano, basil, and sage. We also added 1/8 tsp. of garlic powder. Also, you have got to try my glaze topping which I think takes it over the top. Take out the meatloaf 10 minutes before it's done. In a small bowl, mix 1/4 C. ketchup, 2 Tbls. brown sugar and 1 tsp. dry mustard. Pour and spread over the top of the meatloaf and bake 10 minutes. AMAZING!!!!!!!!!!!
I made this tonight and it was excellent! I actually followed the recipe to the letter and it came out perfect. My one year old even gobbled it up!
Ali
It was also way tastier the second time I made it without the mushrooms. I love mushrooms, but they just didn't belong in the recipe. Baking for two hours improved the excessive moisture, but made the top super hard and crusty.
I think next time I may try this with extra firm tofu, as well.
Can you use almonds instead of the walnuts? Or, do walnuts work the best? I'm just wondering because I've got like 4 lbs of raw almonds in the pantry....Thank you!
Mine worked well with sunflower seeds (I can't stand the bitter taste of walnuts), so I'll bet almonds will work, too. By the by, if you still have those almonds, you ought to make marzipan with them. Mmm, marzipan . . .
This sounds good! I'm thinking of making this recipe for Christmas...My family decided to have a "traditional" Christmas...Being the only veg...I kindda feel lonely:-( Does someone have other Holiday recipes I could make?
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