Monday, August 16, 2010

Just Because It's Vegan: Delicious Vegan Meatloaf

This is by far the best vegan meatloaf recipe I've ever made. How many other recipes have I tried, you ask? Well, only 1 other, but that's only because I found this one and had no need to ever try another recipe!!

I've only recently come to appreciate the versatility of TVP. Although I've had it in my pantry for quite some time, I've sadly neglected it in exchange for shelling out unnecessary money on the expensive brand-name meat substitutes.

This meatloaf is meaty and tasty and filling and comforting - all the things you want in your meatloaf. I also love that it slices perfectly, making it perfect for sandwiches for later in the week.

This recipe is a variation from a recipe in Cozy Inside, another great vegan cookbook. It was a perfect fit for Pantry Week, and also another great addition to the "Just Because It's Vegan" series. (See the previous entries of Spicy Italian Sausage, Thai Curry Tempeh Spread, and Raw Brownies!)

Check back tomorrow for a delicious cookie recipe that stood up to my many ingredient substitutions!

Delicious Vegan Meatloaf

Delicious Vegan Meatloaf

Serves 6

3 cups TVP
2 1/2 cups vegetarian beef broth
2 tbsp vegan worcestershire sauce
1 cup diced onion
4 cloves garlic, minced
2 tbsp olive oil
1 tsp fennel seed, crushed
1 tsp black pepper
1/2 tsp crushed red pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cumin
1 cup vegan barbeque sauce
1 1/2 cups vital wheat gluten

Preheat oven to 350. Mix TVP with broth and worcestershire sauce in a large glass mixing bowl and cover with plastic wrap. Microwave on high for 5 minutes. Meanwhile, heat olive oil over medium high heat. Add onion and garlic, and saute for 5-8 minutes. Add fennel seed and saute another minute. Place onion mixture in a large mixing bowl, and add TVP and remaining ingredients. Stir until well combined.
Remove half of the mixture, and process in a food processor until paste-like. Add back to the mixture and combine well. Place in a well-oiled loaf pan and press down well.
Bake for 45 minutes. Remove from oven and allow to rest at least 10 minutes before serving. Enjoy!

1 comment:

Idris said...

The 3 cup measure of dry TVP seems like rather a large amount. Perhaps you meant that after reconstitution it would measure 3 cups. No?