This vegan ‘meatloaf is gorgeous, mainly because it’s a quick recipe to prepare, and also because it yields a delicious flavor and texture. It can be made any day of the week, and served with your favorite potatoes, mashes – roasted or fried – with steamed vegetables of your choice, or even your favorite salad. It’s an impressive piece of work that just won’t disappoint! This also slices wonderfully the following day – cut into 1/2 inch slices whilst cold, and fry till golden on both sides.
Diner-Style ‘Meat’ Loaf [Vegan]
6 - 8
- 1 medium-sized onion, grated
- 1/2 a celery stick, grated
- 1 medium-sized carrot ,grated
- 2 tablespoons vegan Worcestershire sauce
- 1 tablespoon soy sauce or salt to taste
- 2-3 slices of stale-ish bread (crust and all), processed into crumbs
- 3 to 4 tablespoons firm silken tofu
- 2 teaspoons vegan egg replacer (or tapioca flour)
- 3 cups ground vegan meat crumbles or TVP
- 1 tablespoon steak sauce
- Oil of your choice, for drizzling
- First, line a loaf tin with grease-proof paper – mine measured around 4 by 10 inches. Then preheat oven to 375ºF (190ºC).
- Place all the ingredients in a large bowl, and mash with very clean hands until all have blended together well.
- Spoon into the loaf tin, and then level it out with the back of a spoon as best you can – you may wish to score it into slices in advance, in readiness if you wish. Then drizzle on some oil of your choice, and cover with foil. Place in the oven for 30 minutes, then raise the temperature to 400ºF (200ºC), and leave in the oven for a further 15 to 20 minutes, until it’s golden brown on top.
- Remove from oven, and allow to cool before cutting (this will be easier if you’ve scored it beforehand).
- Veggie Loaf