Welly's Vegan 'Meatloaf'

Name: Welly''s Vegan ''Meatloaf'' Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2/3 cup dry oats; 1/2 cup soy milk; 1 tsp vegan worcestershire sauce; 1.5 tsp Ener-G Egg Replacer; 1/2 tsp salt; 5oz frozen spinach (1/2 a packet); 1 tbsp prepared horseradish; 1 cup TVP or packet of veggie burger crumbles; 1 cup finely chopped onion; 1 clove crushed garlic; 1/4 cup low carb organic tomato ketchup

(5)

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 4

Ingredients

2/3 cup dry oats1/2 cup soy milk1 tsp vegan worcestershire sauce1.5 tsp Ener-G Egg Replacer1/2 tsp salt5oz frozen spinach (1/2 a packet)1 tbsp prepared horseradish1 cup TVP or packet of veggie burger crumbles1 cup finely chopped onion1 clove crushed garlic1/4 cup low carb, organic tomato ketchup

Directions

- Preheat oven to 400 F.
- Soak the oats in the milk for a few minutes.
- Soak the TVP in 2 cups hot water until all nice and plump!
- Drain excess water from TVP and add to the oat mixture.
- Add all other ingredients except the tomato ketchup.
- Pop into a 8 x 4 loaf tin and spread the ketchup on top.
- Cook for 30 minutes.
- Slice into 4 portions and enjoy!!!

Number of Servings: 4

Recipe submitted by SparkPeople user WELLY_WENCH.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 182.8
Total Fat: 1.5 g
Cholesterol: 0.0 mg
Sodium: 961.4 mg
Total Carbs: 25.4 g
Dietary Fiber: 7.3 g
Protein: 16.4 g

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Member Reviews

EMMY30985
I substituted crumbled tempeh for the TVP and made little muffin sized veggies loaves! They were fantastic, and already individually portioned. I managed to get a lot more than 4 servings out of this, so it was double great! Thanks! - 1/25/12
BIRDGIRLPAT
Easy to make and great tasting. - 6/22/11
HOTVEGANMOMMA
Looks awesome! - 10/25/10
STUFFNEARTABOR
Yum! - 9/29/10