I have always been somewhat hesitant to try a vegan meatloaf… the ones I have made in the past weren’t the greatest, to say the least, so I hadn’t tried to make one in a while. However… I made this the other night and was pleasantly surprised with the delicious outcome! In fact, I have been tempted to call this recipe “Veggie MeatLove”!
If you can get tofu in bulk, I strongly recommend using that. If you are using the water-packed kind of tofu in a tub, drain & press the tofu before crumbling it. (Pressing tofu is when you set it on a plate wrapped in a towel and put something heavy on it, such as a big fat cookbook, for about 15 minutes to draw out more water.)
(makes 4 single serving “loaves” / makes 4 4×6″ rectangles about 1″ high)
- 2 Tbsp olive oil
- 1 onion, minced
- 2 cloves minced garlic
- 1 green pepper, minced
- 2 cups crumbled veggie beef (I recommend 5 crumbled Veggie Burgers of your choice)
- 2 Tbsp vegan Worcestershire sauce (the brand Annie’s is popular – regular Worcestershire contains anchovies)
- 1 regular sized block of xtra-firm tofu, drained & crumbled
- 1 cup quick-cooking rolled oats
- 1 cup walnut pieces
- 4 Tbsp ketchup
- 1/2 cup nutritional yeast
- 1/2 cup soy sauce
- 1 tsp paprika
- 1/2 tsp each salt, pepper
- 1 1/2 tsp fresh rosemary (or 1/2 tsp dried)
- 1/2 tsp onion powder
- 1/2 tsp dry mustard
Preheat the oven to 350 F. Grease/oil 2 rectangular baking pans.
Heat olive oil in a large skillet & add onion, garlic & peppers. Saute until translucent. Add “beef” and vegan Worcestershire. Cook on med heat, stirring often, about 20 minutes, until its nice and browned.
In food processor, combine all else until fully well-blended. Combine all the ingredients and mix well. Warning : this mixture will be very sticky!
WET HANDS THOROUGHLY!! Form into 4 “loaves” (four 4×6″ rectangles, 1″ thick) – The trick here is to wet your hands often to keep it from sticking. Trust me- you will need to keep wetting your hands in order to form these loaves! Place 2 in each prepared pan, separated so they are not touching each other or the sides of the pan. Bake the pans on the middle oven rack for about 25-30 minutes. Flip the loaves & bake for another 25-30 minutes or until each side is well browned (add a little more oil if you think necessary). Cool at least 5 minutes before serving.
Top with gravy or ketchup and serve alongside your favorite sides like cauliflower mashed potatoes & collards or sautéed kale! Mmmmm!
I adapted this recipe from the Grit’s (Athens best vegetarian restaurant) cookbook! There are tons of great recipes for vegetarians & vegans- like their yeast gravy! Click here to order the Grit Cookbook!
This looks good! I’ve made meatless meatloaf a few times before, but always with beans, never tofu. I’ll have to try this out!