Vegan Gluten-free Meatloaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbls ground flax 6 tbls cool water1/2 cup Textured Vegetable Protein1/2 cup boiling water1/2 cup quick or rolled oats1/4 cup plus 1/4 cup ketchup1 tbls tamari1/2 box of extra firm tofu1/3 cup raw walnuts2 tbls onion powder1 tbls garlic powder1 tsp dry mustard powder2 tbls nutritional yeast3/4 cup frozen peas3/4 cups chopped fresh carrots1 cup chopped mushrooms1 tsp oregano1 tsp basil1 tsp sage
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.
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.
Nutritional Info 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
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