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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?

I was disappointed by this. The texture was mushy on the inside, a bit overcooked outside. And it tasted like stuffing. It certainly wasn't bad but I would never consider this for impressing anyone.

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i made this sunday and it was soooooo very very good! ;D ;D  however, upon adding all of the ingredients, it was kinda mushy so i added one of the variations- cooked brown rice.  still it seemed too white so i added my own ingredient of a can of tomato paste and a dash of barbeque sauce.  now it was the perfect color and consistency.  if i cannot find a celebration roast from whole foods, i am defitiely making this for thanksgiving- my first vegan holiday!  wish me luck, i am going to my close minded moms house. :-\

veronica

p.s hapy thanksgiving to you all- thanks for the great info, recipes, and advice!

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Thanks for this recipe!!!  Even meat eaters like it.  It worked out perfectly.

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Anonymous

I have several vegetarian meatloaf recipes that I use and this is my second favorite, though it is my partners #1 pick.  It tastes a lot like stuffing to me.  I found it a tad on the salty side, but that probably has to do with the brand of soup mix you use.  Next time, I plan on omitting the soup mix and just adding spices until it suits my taste.  My only complaint is that the center of the loaf was a tad mushy.  The ends tasted much better and had a better texture in my opinion.  To solve this, I browned some slices in a pan the next day and used them for sandwiches.  Those were excellent.  A previous poster asked if almonds would work in this recipe.  I'm sure that they would as long as you have a powerful blender or food processor.  I make almond 'meat' loaves all of the time and love the the texture and flavor.  Thanks for the delicious recipe!

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I made this for the first time today, and it was delicious (all gone now)!  I did read the reviews, and found them helpful, especially the advice to chop the celery super fine.  Wish we hadn't been such pigs and eaten it all, because I am thinking this would taste super the next day, sliced for a sandwich with some mustard.  Think I will serve this on Thanksgiving.

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Made this last night for friends who are not vegan (or vege)- it was really good. I added to the cooking time and it still came out really moist in the middle but held its shape and sliced easily. It was even better cold today!! Really quick to put together too. Will definately make this again!

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Easy and delicious.

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i cant even begin to tell you how frickin delicious this was.. the only problem i had was it came out a little too moist in the middle. i think i just need to extend the baking time for the next one.. this is gonna become a weekly staple.

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I have made this recipe for three thanksgiving dinners and my family really enjoys it.  Given that they are all devoted meat-eaters, it says a lot that they look forward to it being made.  I tried covering it with foil one year and it came out a little too moist so bake it uncovered.  I found extending the baking time will be helpful in creating a loaf that doesn't fall apart; I also use eggs and not a substitute (I am obviously not a vegan).  I have also included 1 diced green pepper, 1/4 cup sliced/diced carrot, 1 1/2 tsp. parsley and kept the bread crumbs at 1 1/4 cups.  Very good and highly recommended.  Serving it as left-overs cold, between bread with mustard is just heavenly. 

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This was delicious.  Mine wasn't dry, but I accidentally pureed half the onions & mushrooms, which I think, actually, helped.  I also used 3 eggs...we're not vegans!

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