EDIBLE // VEGAN MEATLOAF

Do you have a go-to recipe that you know like the back of your hand,

can make in a pinch, and rely on because you know your entire family enjoys?

After making this a whopping two times, it's mine.

 

Trust me, this recipe is AWESOME.

So awesome, in fact, I recommend doubling up

and putting one in the freezer for a rainy day, 

sharing it with co-workers & friends, 

or bake 'em both off and have leftover meatless loaf sammies - Yum!

 

before



 

Meat (less) loaf

Ingredients

3 Stalks celery, chopped
1/2 onion, chopped
2 cloves garlic, minced

12 oz. silken tofu

1/4 C. walnuts, finely ground
1 C. texturized vegetable protein (TVP), saturated per label instructions
1 1/4 C oats
2 T. flax seed, ground same as ground flax meal
3 T. Liquid Aminos
2 T. ketchup (more for topping)
1 T. mustard
2 T. parsley, dried or fresh I used dried
1 t. each: white pepper and cumin
1/2 t. each, dried: thyme, sage & rosemary




Preheat oven to 375. Spray a loaf pan.

 

Saute the celery, onion + garlic on high heat for 5 minutes, until tender. Remove from heat.

 

Season the prepared TVP with white pepper and cumin.

 

Mash the tofu in a large bowl. Stir in cooked mixture and remaining ingredients and mush it all up good. Put the combined mixture in the sprayed loaf pan.

 

Smother in ketchup.

 

Bake for 1 hour.





Mmm