Tuesday, January 4, 2011

Taking the Meat Out of the Loaf

I don't think I've ever had actual meaty meatloaf in my life but I was intrigued by this recipe from Vegweb. It took a little longer than my normal dinner prep time but it was all worth it. The baking smell from this loaf alone made my mouth water. Deeellliiiccciiiooouuusss. Anyhow, I hope you try it out! Let me know what you think!

Vegan Meatloaf

• 2 egg equivalents (if you don't believe in EggReplacer try 1 tbsp arrowroot powder, 1 tbsp corn starch mixed with 4 tbsp water)

• 1 tbsp Braggs Liquid Amino Acids (you don't have this stuff yet really?!? then use 1 tbsp soy sauce instead)

• 1 (12oz.) box silken tofu

• 1 (1.2oz.) pkg. vegan dried onion soup mix (I used a vegan french onion dip mix - same diff)

• 3/4 c walnuts (chopped or crushed into non-existence)

• 1 tsp olive oil

• 1 1/2 c chopped onions

• 3/4 c chopped celery (if you have a celery-a-phobia use leeks instead)

• 2 c chopped mushrooms (any ol' kind will do)

• 2 tsp basil

• 2 tsp oregano

• 1 tsp sage

• 1 1/2 c bread crumbs (gluten free breadcrumbs are totally fine too)

• ketchup (as much as desired)

Preheat oven to 350˚ F. Mix egg sub, Braggs, tofu and onion soup mix in a medium sized bowl. Add walnuts and blend in a blender until smooth (or if you have forearms of justice just blend by hand - I believe in you!). Mix in 1 tsp basil, 1 tsp oregano and 1/2 tsp sage. Grease a 9x9 baking dish or a loaf pan.

Heat oil and saute onion, celery and mushrooms until onions are transparent. Mix in remaining oregano, basil and sage to the sauteing veggies.

Combine blended ingredients and sauteed vegetables. This should look like a slightly formed, sloppy mess. Don't worry. It's delicious.

Form into loaf pan or baking dish and generously top with ketchup. Bake in the oven for 75 minutes. Even the most meat-hearty cast member at your dinner party will enjoy this - guaranteed~!

Love you, mean it


photo via Cooking By Choice

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