Vegan Meatloaf not Patient


Mix and let sit over night in refrigerator:
1 tsp sage
1 tsp paprika
1 tsp coriander
1 tsp liquid smoke
1 tsp cumin
1 tsp salt
1/4 tsp pepper
1-3 tsp garlic minced
1 package firm tofu, squeezed dry and crumbled

The next day, saute together:
1 tbsp oil
1 cup trinity (celery, bell pepper, onion)
1 onion, minced (about a cup)
1 tomato, minced

Mix everything together, including:
3 cups cooked quinoa
3 cups toasted bread
1 tsp more salt
1 tsp more liquid smoke

Press tight into greased meatloaf pan. Bake 350f for an hour and a half. Slide a knife along the edges, loosening the loaf. Allow to cool about 30 minutes. Flip out onto a large serving plate carefully. Slice into about 10 servings-one at a time. Crumbles easily, so use a spatula to get slices to plate. Serve with vegan gravy, taters, peas, and carrots. -Consider cooking individual loafs using muffin pan to reduce crumble.
Some of the bottom of mine stayed in the pan, but the rest is still able to be sliced, and the crumbles are a yummy snack while waiting to serve. Next time, as a vegetarian, I will probably add a couple eggs to bind it better. Still, all-in-all, a hearty, stick to your ribs lump of protein.
The tofu and quinoa are protein-packed, so one slice per person is good, would be great with added ketchup, on a sandwich. Warning! To a meat-eater this will taste more like a stuffing. This would also make a good crumble for dishes like chili, spaghetti, lasagna casserole...

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