Thursday, October 11, 2007

Vegan Comfort Food: Mock Meat Loaf

I've tried making mock meat loaf a few times using the fake ground meat and they always came out too wet. The other day I created a mock meat loaf by pure experimentation and I came across one tasty surprise.

I'm really not sure how much of each ingredient I used, but it filled up an entire loaf pan (that was on the long side - IKEA - got to love them).

Dry Ingredients (put in bowl first)
flax seeds
flax seed flour
rolled oats (quick cooking)
soy flour
Cajun spice
sea salt
ground pepper
red chili flakes
wheat germ
seasoning salt

Wet Ingredients (blend in food processor)
1 sweet onion
5 mushrooms
vegan Worcestershire sauce
organic ketchup
soy sauce
teriyaki sauce
hot pepper
walnuts (okay - these are not wet, but they need to be blended)
crushed garlic
cooked brown rice

Add to Dry Ingredients and stir until coated
Crumble one block of firm tofu
crumble one block of tempeh (I used the five grain type from Turtle Island Foods)

Add blended ingredients
Stir in blended ingredients, if it is too wet add more oats and flour. If it is too dry, add in more ketchup and teriyaki sauce.

Once thoroughly mixed, pour info loaf pan. Squirt Ketchup all over the top. Cook at 375 degrees for an hour. Let cool for 10 minutes and then slice.

Best part: the mock loaf tastes great the next day - even cold. You could make a yummy sandwich.

The Be-Bop Way: To prepare this dish, embrace the ingredients that you love and cook with them. If you don't like certain ingredients, then don't add them. However, keep in mind that you need a good balance of wet and dry to make this loaf otherwise it might turn out too mushy or too tough. If you don't want to add oats, be sure to add lots of breadcrumbs or something that will hold the loaf together.

1 comment:

Heather Z said...

Hey Everybody - I made this meatloaf again and used almonds that I had roasted, instead of walnuts. They made a nice pasty consistency for the wet ingredients.