grain meat loaf

Ingredients:

2 celery ribs, finely minced

1/4 c minced carrots

1 cup cooked long grain wild rice
1 cup cooked lentils

3 garlic cloves, minced

1/4 cup chopped onion, sauteed

3 cups of dry T.S.P. (organic textured soy protein)

"meatloaf seasoning" (parsley, basil, sugar, paprika, garlic powder, black pepper, salt)

3 cups boiling water

2 T soy sauce

2 T ketchup 

2 T Dijon mustard

2 slices of whole grain bread processed into crumbs

6 T flax meal (or the equivalent in egg replacement)

Directions:
Preheat oven to 350 degrees. Dissolve bouillon in water set aside to cool. Dehydrate TVP in bouillon broth.  Chop veggies and sauté in veg. oil. Allow to cool. Combine all other ingredients until well incorporated. Line a loaf pan with parchment or foil. Brush lightly with olive or veg. oil. Press loaf into pan. Cover and bake for 45 minutes. Brush ketchup on top. Cook uncovered for 10-15 additional minutes.

*Make meatballs, bolognaise, chili, or burgers with any leftover ingredients. I always do!

Enjoy!

veggie loaf (mock meatloaf)

Ingredients

1 1/2 c Organic Textured (non-GMO) Soy Protein (T.S.P.)

1 1/2 c boiling water

Baked Vegetarian Loaf

3/4 c cooked whole grain brown rice

2 T ketchup

2 T spicy brown mustard

2 T soy or liquid aminos

1 celery stalk diced

¼ c minced carrot

¼ c diced onion

1 T minced garlic

1 c bread crumbs

2 T flax meal

1 flax egg

3 T Olive Oil (divided)

Seasoning: Old Bay, Onion Powder, Basil, Thyme, Rosemary, Black Pepper, Garlic Powder, Paprika, Chili Powder, Cumin, salt

Preheat Oven to 400 degrees.

Preparation:

Sauté celery and onions in 1 T of olive oil until translucent. Add carrots and garlic. Add a pinch of salt and black pepper. Combine water with T.S.P. and the remaining ingredients plus 1 T of oil. Season the mix to your desired taste. Pack this into loaf pan (cover with foil) or roll in parchment then double roll in foil. 

*For this try, I used the latter.

Bake for 45 minutes to 1 hour. Remove let stand for 10 minutes before slicing.

*Place into the refrigerator to chill overnight to slice for storing. 

Green Beans in Stewed Tomatoes, Mac 'n Cheese,
and Veggie Loaf w/ Peppery Onion Gravy

homemade onion rings and sauce

1 large organic onion

cold water bath

gluten free bread crumbs

3 flax eggs

1/2 c oat flour

oil for frying

cookie sheet lined with wax paper

large zip lock baggie

Sauce: 

2 T mayo

1 T sour cream

1 t minced garlic

dash (onion powder, parsley, cumin, smoked red pepper, cayenne pepper)

pinch of salt

Slice onion into 1/2 inch thick slices. Separate the rings and drop into a cold ice bath to remove skins. Place rings into baggie. Shake with oat flour to coat. This layer will help flax egg to stick. Next, dip each ring into flax egg, and last into bread crumbs. Shake off excess. Place rings onto lined cookie sheet. Place into freezer to set. I make these in batches and store into a large baggie. This way when I want rings I can just pull a few out and bake or fry.

Enjoy!

crispy fried tofu

Ingredients

• ½ cup corn starch
  
• vegan eggs
• Seasoning: garlic, pepper, salt, parsley, Italian season.
• Crushed corn flakes. You can season your corn flakes, lightly.
• two pieces* of thawed extra firm tofu crumbled, release water (divide block of tofu into 4-6 pieces)
• ¼ cup ground carrots and celery

Directions for the Tofu Nuggets

1. Mix Vegan egg with tofu, spices, vegetables, and corn starch.
2. Finely crumble and season cornflakes.
3. Drop pieces of the nuggets into seasoned cornflakes, roll to coat.
4. Heat the vegetable oil in a deep fryer or a small saucepan. (You’ll know the oil is hot enough if you dip a wooden toothpick into the oil and small bubbles float up to the top around the toothpick.)
5. Fry the nuggets for approx. 3 minutes.

Transfer to a plate lined with paper towel. Serve.