Faux Meatloaf

Well, finally. I am starting to post those vegan Thanksgiving recipes. So, with no useless fluff, let's get to it. I should note that all I had at the time was my cell phone. I apologize for the low quality images.

Ingredients:

substitute for 2 eggs (mix 1 tablespoon arrowroot powder, 1 tablespoon corn starch, and 4 tablespoons water)
1 tablespoon soy sauce
1 box extra firm tofu (350 g)
3/4 cup chopped walnuts
1 teaspoon oil
1 1/2 cups chopped onion
2/4 cup chopped celery
2 cups chopped mushrooms (use portobello mushrooms for a heartier taste)
1 1/2 teaspoon each of oregano and basil
1/2 teaspoon sage
2 cups bread crumbs (Variations: To make it stick together better, try lowering the bread crumbs to 3/4 cup and adding one of the following: 1 extra box of tofu, 1 cup of instant mashed potato flakes, 1 - 1 1/2 cup of cooked brown rice or 1 cup burger-style crumbles)

Directions:

Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend until smooth.

Saute vegetables until onions are transparent (add other diced veggies if you wish - i.e. peppers, carrots and etc.). Add herbs/spices while vegetables are frying.

Mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl.

Press into a greased loaf pan.

Bake at 350 degrees F. for 1 hour and 15 minutes. Let cool slightly. Turn loaf out and slice.


There is a lot of leniency for this. You can substitute and vegetable you would like. I believe we even used diced potato to add density. I also add a table spoon of BBQ sauce and mustard to the recipe. It really is up to you culinary imagination.

Enjoy!