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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 136.2
  • Total Fat: 6.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 339.5 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 4.8 g
  • Protein: 9.7 g

View full nutritional breakdown of Vegan Gluten-free Meatloaf calories by ingredient
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Vegan Gluten-free Meatloaf

Submitted by: THORNM

Introduction

Awesome meatloaf without the meat or wheat! But still plenty of protein and good stuff. . Awesome meatloaf without the meat or wheat! But still plenty of protein and good stuff. .
Number of Servings: 8

Ingredients

    2 tbls ground flax
    6 tbls cool water
    1/2 cup Textured Vegetable Protein
    1/2 cup boiling water
    1/2 cup quick or rolled oats
    1/4 cup plus 1/4 cup ketchup
    1 tbls tamari
    1/2 box of extra firm tofu
    1/3 cup raw walnuts
    2 tbls onion powder
    1 tbls garlic powder
    1 tsp dry mustard powder
    2 tbls nutritional yeast
    3/4 cup frozen peas
    3/4 cups chopped fresh carrots
    1 cup chopped mushrooms
    1 tsp oregano
    1 tsp basil
    1 tsp sage

Directions

Preheat oven to 350 and lightly spray a bread pan with olive oil.
Mix flax and 6 tbls water in a very small saucepan. Bring to a boil and let simmer for 5 minutes. The mixture will turn sticky and goopy--this is our egg replacer! Set aside and let cool.
Meanwhile, mix the TVP and oats with the boiling water (I just heated the water in a bowl in the microwave for 2 minutes) and let sit for 10 minutes.
You can chop up the veggies or start blending while you're waiting.
In a small food processor or blender, blend together the tofu, onion powder, mustard powder, flax mixture, and walnuts to a rough paste.
In a big mixing bowl, stir together the blended mixture and TVP mixture. Add nutritional yeast, olive oil, 1/4 cup ketchup, and all the vegetables. Mix together until you have a nice sticky mess with the vegetables evenly distributed throughout.
Press firmly into the baking pan and top with remaining 1/4 cup kethcup. Baking for about 1 hr, 15 minutes, or until a toothpick inserted in the center comes out fairly clean, and ketchup on top is browned at the edges.
Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user THORNM.






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