Vegetarian “Meat” Loaf

The name becomes sort of redundant when you make a vegetarian version of meatloaf… but it tastes great!

I added a dab of barbecue sauce about ten minutes before the end of baking.  And instead of a loaf tin, I used a muffin tin to make individual servings.

Vegetarian "Meat" Loaf

Vegetarian “Meat” Loaf

Vegetarian “Meat” Loaf
(http://www.foodiegazette.com/tvp-meatloaf-ii)

  • 1-1/2 cup TVP or TSP
  • 1 to 1-1/2 cup boiling water
  • 1 large onion, diced
  • 1 T olive oil
  • 1 t basil
  • 1/2 t oregano
  • 1/4 t thyme
  • 1 t salt
  • 1 t soy sauce
  • 3 cloves garlic, minced
  • Dash Worcestershire sauce (optional – it’s not vegetarian)
  • Dash of Liquid Smoke
  • 1 C oat or wheat bran
  • 2 eggs, beaten
  • 1/4 cup ketchup
  • barbecue sauce to top

Preheat the oven to 350 F.

Toast the TVP in a dry skillet until lightly browned. Remove it to a large bowl and pour boiling water over it. Let sit until the water is absorbed.

In the skillet, saute the onion in the olive oil until soft.

To the bowl with the TVP, add the onion, spices, salt, soy sauce, Worcestershire, Liquid Smoke, bran, and cereal or rice. Mix in the eggs (you can use your hands or a very sturdy spoon).

Grease a loaf pan. Pack the meatloaf ingredients into the loaf pan and spread the barbecue sauce over the top. Alternatively, you can grease about 10 small muffin tins and pack the meatloaf into them.

Bake for 30 minutes. Remove from oven and let sit for 10 minutes before cutting.

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