Vegetarian / Vegan Meatloaf
"This is adapted from Vegetarian Times and is just about the best meatloaf ever - vegan, vegetarian or 'carnivorian' ... it's the 'meatloaf' sandwich recipe - http://www.vegetariantimes.com/recipes/10244 - I've added nutritional yeast to boost the flavor and add B vitamins. My Domestic Accomplice's daughter made this for Christmas ... it was better than the turkey! You may also add mushrooms and/or red or green bell pepper, chopped and sauteed. I also use lemon pepper rather than regular pepper. And if you're on a stricter low-carb diet, you can substitute half of the rolled oats with flax seed meal."
photo by Amanda M.
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
8 slices
- Serves:
- 8
ingredients
- 1⁄4 cup walnuts
- 2 celery ribs
- 1⁄2 yellow onion, chopped
- 2 garlic cloves, minced
- 1 (10 ounce) package firm tofu
- 10 ounces textured soy protein granules
- 1 1⁄4 cups rolled oats
- 1 tablespoon soy sauce
- 1 teaspoon poultry seasoning
- 1 tablespoon Dijon mustard
- 2 tablespoons ketchup
- 2 tablespoons nutritional yeast
directions
- Preheat oven to 350.
- Grind walnuts in food processor to a powder and set aside.
- Reconstitute soy granules in hot water or vegetable broth according to package directions.
- Coat medium skillet with cooking spray and place over medium heat.
- Add chopped celery and onion and garlic and saute 4-5 minutes or until tender and remove from heat.
- Mash drained tofu in large bowl.
- Mix in walnuts, vegetables, drained soy granules, oats, soy sauce, nutritional yeast, mustard and poultry seasoning and ketchup - salt and pepper to taste.
- Coat 9x5 inch loaf pan with cooking spray and spoon mixture into pan and press.
- Spread a layer of ketchup or barbecue sauce over this, if you like.
- Bake 55-60 minutes or until inserted knife comes clean.
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Reviews
-
Take it from a meat eater - this was really good. I am two weeks into a 3 week vegan health cleanse & I was really craving something closer to what I am used to eating and this hit the spot. Very flavorful, the texture was superb, and I found the dish to be very satisfying. My meat eating significant other gave it two enthusiastic thumbs up. -
My sister shared some with me. I love it and will make one for myself soon. -
I think there is an issue with the textured soy protein granules amount. 10 oz of dried TVP produces A LOT of granules when reconstituted. I had enough to make two 9x5 loaves, which meant the spices were stretched and didn't offer much flavor. I think the amount should be cut in half to 5 oz dried TVP and this recipe will be perfect. -
This was the best vegan meatloaf I have done thus far but there is still that lingering TVP aftertaste I can't seem to get rid of. That being said, the final product was good. The texture was spot on, the look and smell were as well. I have seen a recipe that used raw mushrooms and no TVP and was wondering if that may be an alternate to eliminate that TVP taste. BTW, I reconstituted my TVP in beef broth (not vegan, just trying to eat healthier). -
I made this for my daughter who has just become a vegan. Could have fooled me... The flavoring was great and the texture was spot on. I had enough mix to make two loaves, so I added double mustard, ketchup and soy sauce. I was also out of poultry seasoning, so I substituted sage, rosemary and onion powder. Lastly, my loaf was a bit crumbly when I cut into it. I'm thinking about adding egg substitute the next time to keep it together. Fantastic!
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Tweaks
-
I added eggs as a binder (will try wheat gluten next time) and used beef broth to reconstitute TVP.
-
Wow was this delicious. I was out of TVP so I subbed Tofurkey 12oz pk of Veggie Ground Beef, and subbed vegan worcestershire for the soy sauce just because I like that flavor.<br/>I have searched for ever for a good vegan meatloaf.....I finally found it. Thank you!!! Another plus is that it smells wonderful while it's baking!!
RECIPE SUBMITTED BY
One Happy Woman
United States
