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Anonymous
Member since December 1969
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4.32787

Thanksgiving Meat Loaf

What you need: 

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

What you do: 

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.'

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Where do you find vegan onion soup mix?  All that I have seen has some form of beef in it.  :-\

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This looks super and I can't wait to try it out! My daughter is allergic to onions, anyone know of a good sub for them?

Also, Ramabanana...be careful giving anything with onions to dogs as it can be fatal. www.petalia.com.au/templates/storytemplate_process.cfm?story_no=257

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You are a flippin' genius. A little mushy in the center but letting it stand helps this. It was Ohhhhhh Sooooo Goooood...

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I give this recipe four stars...i definitely liked it a lot, but i find it is a bit strong on the onion soup flavor.  also, the sogginess in the middle is sort of problematic.  But it is still overall a tasty recipe worth trying.

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Just wanted to add that my dog couldn't get enough of this stuff!!! Hopefully it won't upset his tummy.

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Heya! I made this for Christmas and it was absolutly delicious! >Thanks so much!!! It saved my Xmas feast! This recipe is a keeper!

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This was really tasty!! However, it was sort of gelatinous. I'm going to try it again but do one of the variations such as putting some veggie burger crumbles in it or something.

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Was very good. And I did the sandwich thing with mustard that everyone talked about - also very good. As a college student this was pretty easy to make and made a lot of left overs for sangwiches the next 3 days. Don't skimp on the mushrooms!

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I made this and it was really beautiful and everything seemed nice, but it still crumbled and I ended up leaving it in the oven well over an hour and still seemed pretty squishy in the middle. Other than that, it tasted great. Very realistic meatloaf taste. :D

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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*.

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