This ‘meat’ loaf is gorgeous, mainly because it’s a quick recipe to prepare, and also because it yields a delicious flavour & texture. It can be made any day of the week, and served with your favourite potatoes, mashes – roasted or fried – with steamed vegetables of your choice, or even your favourite salad. It’s an impressive piece of work that just won’t disappoint ! This also slices wonderfully the following day – cut into 1/2 inch slices whilst cold, and fried till golden on both sides.
NOTE : Tastes great with French’s mustard ! MMmmmm . . .
Serves 6 to 8 portions
1 medium sized onion, grated
1/2 a celery stick, grated
1 medium sized carrot ,grated
1 Tbsp soy sauce or salt to taste
2-3 slices of stale-ish bread (crust and all), processed into crumbs
3 to 4 Tbsp firm silken tofu (Mori-Nu is an ethically produced brand)
2 tsp egg replacer (or tapioca flour)
3 cups ground crumble or vegan mince (I used frozen Linda McCartney) or TVP
1 Tbsp HP brown sauce (or other steak sauce which is vegan) – optional
oil of your choice, for drizzling
- First line a loaf tin with grease-proof paper – mine measured around 4 by 10 inches. Then pre-heat oven to 375ºF (190ºC).
- Place all the ingredients in a large bowl, and mash with very clean hands until all has blended together well.
- Spoon into the loaf tin, and then level it out with the back of a spoon as best you can – you may wish to score it into slices in advance, in readiness if you wish. Then drizzle on some oil of your choice, and cover with foil. Place in the oven for 30 minutes, then raise the temperature to 400ºF (200ºC), and leave in the oven for a further 15 to 20 minutes, until it’s golden brown on top.
- Remove from oven, and allow to cool before cutting (this will be easier if you’ve scored it beforehand).
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !suitable for vegans, vegetarians and meat-eaters alike