Here's a vegan meatloaf that has the texture and zesty flavors that rival any meatloaf I've enjoyed in the past. I served it with steamed cauliflower, steamed yellow squash, and a mix of red peppers, onions, and mushrooms.
Vegan Meat Loaf
1 10 ounce package of Tofu Crumbles
1 cup TVP (texturized vegetable protein)
1 or 2 chopped garlic cloves
3 tbsp. mustard
4 tbsp. Pomi strained tomatoes
4 tbsp. nutritional yeast
1 cup cooked thin sliced onion
1/2 cup cooked red peppers (diced)
1/2 cup cooked mushrooms (sliced)
2 cups black beans (hand mash or use food processor)
3 tbsp. flax meal
2 tbsp. tomato paste
1 tbsp. dried oregano
1 tbsp. dried basil
2 tbsp. no-salt seasoning
splash of hot sauce
1 tsp. smoked paprika
3 tbsp. dried parsley flakes
1/2 tsp. salt
3tbsp. veg broth or water
With a large fork, mix all the ingredients together. I spread mine evenly and pat it down into a 9" X 12" glass Pyrex pan.
Bake for 1 hour at 350 degrees. Remove from oven and allow to rest for about 10 minutes before serving.
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