Tuesday, May 30, 2017

Meatloaf for the plant-based diet, no added fat


Low Fat Meat-less Meatloaf

The first step is to turn on the oven to 375 degrees Fahrenheit.

Combine:

1/2 cup boiling water with
1/2 cup dry TVP granules, or beef flavored TSP and set aside while you get everything else going.

In a food processor, combine the following:
(or you can make this entire meatloaf without a food processor by dicing everything very fine but it may need a bit of water to make everything stick together)

1 cup diced tofu
1/2 cup walnuts 
1/4 cup flaxseed meal whisked with 1/3 cup hot water
1 teaspoon hot sauce such as Sirachi 
1 tablespoon vegetable bouillon paste, or "not-beef" flavor powder
2 tablespoon fresh parsley—don't skip this
1 tablespoon fresh basil
2 cloves garlic
1 teaspoon dry oregano
1 tablespoon vegan worcestershire sauce—don't skip this
1 tablespoon Dijon mustard
1/2 teaspoon black pepper

Pour into very large bowl along with:

1/2 cup chopped celery 
1 1/2 cups chopped mushrooms
1/4 cup finely sliced or shredded carrot
1 cup of dry breadcrumbs (if you are out, put three slices of whole grain bread through the food processor and use that instead, or oatmeal or soda cracker crumbs)
3/4 cup vital wheat gluten
rehydrated TVP

Roll up your sleeves and stir it all together with your hands (don't forget the TVP—I can't tell you how many times I forget that….) Knead for a couple of minutes to get the gluten forming.
Form into a loaf shape and place in one large or two medium sized bread pans (lightly spray-oiled).



Brush the top with the super-fantastic-extra-special red sauce (really, don't skip this part):

8 tablespoons ketchup
4 tablespoons brown sugar or date sugar
2 tablespoons apple cider vinegar

Bake for  75 minutes, remove from oven and let sit for 20 minutes before devouring.  If you want it done quicker, use two smaller pans. If baking as two medium loaves adjust the time down to one hour.




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