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Anonymous
Member since December 1969
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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: 
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SO HOW'D IT GO?

this "unturkey" was perfect. i used firm tofu , added wheat germ for extra fiber and spiced it up with essence of emeril since i did not have any dry onion soup handy. i'm going to make it again for xmas along with some veggie mushroom gravy. can't wait! thanks

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Other than not having dry onion soup mix this turned out pretty tasty...I added carrots to it and used less mushrooms because I don't really like them(I chopped them up super small)....Thinking next time possibly adding red and green bell peppers too...New vegetarian here with omni husband, I really enjoyed it even the tofu...He couldn't get past it not having me@t but devoured it between complaints! ::)....  If only he realized how much tofu he has really had in the last month with his morning smoothie's!

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I made this recipe almost exactly as written, except I replaced the cornstarch/arrowroot mixture with 2 tbsp potato starch instead. (For some reason, I was out of both arrowroot and cornstarch.) It came together perfectly, though. It was a little moist in the middle, but my parents and I liked it. Wish I'd used portabello mushrooms or something with a better flavor-- will definitely try that next time. As some commenters noted, it does taste like stuffing, but it tastes like delicious stuffing, so I really don't care. I've never had meatloaf anyways, so I have no idea what it's supposed to taste like. Whatever it is, it's great! Makes for awesome leftovers, too.

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I loved this recipe, and my guests loved it, too.  I did not have any onion soup mix, and just used some seasonings and onion salt (in addition to the fresh onions).  I will try making it next time exactly as written.  I did use portobello mushrooms, which I would definitely do again (except that I used all arrowroot powder instead and would do that again, I think).  It was a great texture, too.  Yum!

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Fantastic.  Made this recipe Thanksgiving and couldn't keep the meat eaters away
Stuart

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i made this using a diced red bell pepper and a green one.  used potato flakes and cut down on the bread crumbs. it came out wonderful and surprised all of my omni guests at thanksgiving

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Made this today for Thanksgiving.  It was amazingly good and the texture was excellent for vegans and meat lovers alike.
It's the second vegan "meat loaf" recipe I've tried and it beats the first by far.  Thanks so much for sharing this!

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I just made this recipe for the first time over the weekend for a pre-Thanksgiving dinner and it was a pleasantly surprising hit. Mostly meat-eaters.
What was helpful (and super easy) was using the Cusinart to finely chop the portabellos and onions and celery. I used maybe only a quarter of the onion soup mix and more tamari.  Also used a combo of bread crumbs and Boca burger crumbles. When I filled the loaf pan up 2 inches, it stayed together better than the loaves i filled up 3-4 inches high. Also used eggs. And, I cooked them all longer than the recommended one hour and 15 minutes (probably 20-30 minutes longer).

3 loaves fed 18-20 people with left-overs (mind you, there was a lot of other food served along with it). Can be prepared the day before and then baked the day of. Can highly recommend. Thank you for the recipe and the advice/comments---Happy Thanksgiving!!!!

ps-I was also worried about this Portabello Lloaf tasting too similarly to the bread stuffing I was serving. Best to omit the typical bread stuffing spices like thyme and sage...and stick to oregano and basil...using less bread crumbs and cusinart-ing the veggies.

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this definitely does taste like a loaf of stuffing. i added more nuts, cutting down on the tofu content it came out a lot better tasting. more "meaty" if you will.

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Although it tasted pretty good, I can't help but to think of it as a large loaf of stuffing, because that is what it tasted like to me. It came out too moist, so I put it back in the oven, but the top is darkening and crisping. Maybe I put too many veggies in it.

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