Saturday, September 22, 2012

Vegan Meatloaf

With a start from Chow Vegan - my version of Vegan Meatloaf


1/2 small white onion, finely chopped
2 celery rib, finely chopped
1 small zucchini, grated, squeezed dried and use paper towels
8 oz mushrooms, finely chopped (I used the food processor)
1 15-ounce can chickpeas
2 tablespoons + 1 teaspoon olive oil
3 garlic cloves, minced
2 tablespoons Briggs Liquid Amino's (or soy sauce)
1 tbs Penzey's Italian Seasoning (no salt)
1/2 cup whole wheat breadcrumbs
1/2 cup vital wheat gluten
1/4 cup water


Prep Vegetables, turn oven on to 350
Line rimmed baking sheet with aluminum foil, spray with cooking spray
Saute onions and celery.  When soft, add garlic, saute for 2 more minutes.
Mix all ingredients in bowl.  Mix until the ingredients will hold shape in a ball
Cut into four pieces, form into four slightly rounded, small loafs
Place on sheet pan and bake for 20 minutes
At 20 minutes, glaze with barbecue sauce, ketchup, whatever is your favorite
Bake 10 more minutes - basically you are cooking it till it's firm
Let rest 5 minutes, serve

This dish can be "wet" - so while cooking you are really drying out the ingredients.  Marjorie says this is great, so don't be afraid of serving it.  Of course with enough barbecue sauce, most everything is pretty good.

If you do not glaze the loaf, feel free to serve with fat free gravy and mashed potatoes

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