Vegan Meatless Loaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2-14 ounce blocks firm or extra firm tofu, drained1 small onion, peeled and roughly chopped1 medium carrot, peeled and roughly chopped3 cloves of garlic, peeled8 ounces cremini mushrooms, cleaned and trimmed1/3 cup tomato paste1/4 cup Braggs liquid aminos (or tamari)1 tsp yellow mustard seeds1 tsp smoked paprika1 tsp kosher salt1/4-1/2 tsp ground black pepper1 1/2 cups panko bread crumbs1/2 cup nutritional yeast1/2 cup whole oats1 tbsp canola oilabout 1/3 cup ketchup
1. Place the tofu in a large mixing bowl. Use a potato masher or fork to smash the tofu.
2. Place the onion, carrot, and garlic in a food processor. Pulse until finely chopped. Add to the tofu.
3. Add the mushrooms to the food processor and pulse until finely chopped. Add to the tofu and other vegetables.
4. Add the tomato paste, Braggs, mustard seeds, paprika, salt, and pepper to the tofu and vegetables. Stir until all the ingredients are evenly combined.
5. Stir in the panko, nutritional yeast, and oats. Press firmly in the bowl and set aside. Rest for 15-30 minutes.
6. Preheat oven to 425 degrees. Coat a 2-3 quart casserole dish with the oil. Form the tofu into a loaf in the casserole dish.
7. Bake for 20 minutes. Reduce heat to 325 degrees and bake another hour. Tent the loaf with aluminum foil (do not cover tightly) and bake 2 more hours.
8. Spread a generous layer of ketchup over the top of the loaf. Return to the oven, uncovered, and bake a final 15 minutes.
9. Rest about 10 minutes, then slice and serve.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user HEALTHYHERMIT.
2. Place the onion, carrot, and garlic in a food processor. Pulse until finely chopped. Add to the tofu.
3. Add the mushrooms to the food processor and pulse until finely chopped. Add to the tofu and other vegetables.
4. Add the tomato paste, Braggs, mustard seeds, paprika, salt, and pepper to the tofu and vegetables. Stir until all the ingredients are evenly combined.
5. Stir in the panko, nutritional yeast, and oats. Press firmly in the bowl and set aside. Rest for 15-30 minutes.
6. Preheat oven to 425 degrees. Coat a 2-3 quart casserole dish with the oil. Form the tofu into a loaf in the casserole dish.
7. Bake for 20 minutes. Reduce heat to 325 degrees and bake another hour. Tent the loaf with aluminum foil (do not cover tightly) and bake 2 more hours.
8. Spread a generous layer of ketchup over the top of the loaf. Return to the oven, uncovered, and bake a final 15 minutes.
9. Rest about 10 minutes, then slice and serve.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user HEALTHYHERMIT.
Nutritional Info Amount Per Serving
- Calories: 251.0
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 387.6 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 4.1 g
- Protein: 15.4 g
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