Vegan: Meatless Loaf
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Vegan: Meatless Loaf
  Vegan    Loaf  
Last updated 6/12/2012 1:28:19 AM. Recipe ID 63615. Report a problem with this recipe.
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      Title: Vegan: meatless loaf
 Categories: None
      Yield: 1 Servings
 
      2 tb Sunflower oil
      2 md Onions, chopped
  4 1/2 oz TVP granules
      1 c  Hot water or vegetable stock
  1 1/2 c  Breadcrumbs
    1/2 tb Mixed herbs
      1 tb Freshly chopped parsley
      2    Cloves crushed garlic
      1    Egg equivalent, well mixed
      2 tb Soy sauce
           Salt and pepper

---------------------------SAUCE--------------------------------
     32 oz Chopped tomatoes
      6 oz Tomato paste
           Salt and pepper to taste
 
  Preheat oven to 350 degrees. In a large saucepan, heat oil and saute
  onions until lightly browned.  Add the TVP mince, stir and cook for
  two minutes. Pour the hot water or stock over the saute and simmer
  for four minutes.
  
  In a separate bowl, mix the breadcrumbs, herbs and garlic together
  with one cup cold water.  Stir in the egg and leave to one side for
  ten minutes.
  
  Combine the cooked TVP mince with the breadcrumbs mixture, then add
  the soy sauce.  Stir well and season to taste. Using your hands,
  shape the mixture into an oval mound and place it in the center of a
  large baking dish, leaving plenty of space all around for the tomato
  sauce to run.
  
  Heat the tomatoes, tomato paste and seasoning in a small saucepan,
  and pour over the loaf, then bake for one hour. Serves 6.
  
  JTK's notes:  I usually add more herbs & chopped garlic, and saute
  chopped vegetables like celery, carrots, and/or mushrooms after
  onions are done but before adding TVP.  Hot sauce is a good addition,
  too, or other flavored sauce like veg.  Worcestershire. The egg
  replacer works fine --- i have no idea what it's like with a real
  egg. Also, I make the tomato sauce differently (sometimes I use
  canned/jar or homemade frozen sauce, usually dont bother heating it
  up first, and I prefer canned whole tomatoes, pureed, to prechopped
  ones), but it doesn't matter much. I make breadcrumbs from whatever
  bread is available, preferably wholewheat (lightly toasted for
  dryness) ~-- doesn't matter much either. Cracker crumbs or matzo meal
  would probably do as well, if you don't have bread around or a food
  processor/blender.  I've made 1.5x recipe into a single loaf OK, but
  larger wouldn't work (would have to make separate loaves, if larger
  quantities are desired)




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Recipe ID 63615 (Apr 03, 2005)

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