voluptuous vegans


Magical Meatloaf by Carolina Smart
January 14, 2007, 5:32 pm
Filed under: Blogroll, Meat loaf, Recipes, sunday food

Ok, I haven’t actually tried this yet. I made the recipe using the Magical Meatloaf generator at the Vegan Lunchbox Blog. Jennifer is brilliant by the way 🙂

Once I am done the fast, this is the first thing I am cooking. Please go ahead and try it in the meantime and let me know what happens.

Magical Meatloaf

Ingredients:
1/2 cup walnuts
2 TB canola oil
One onion, diced
One large garlic clove, minced
Two celery ribs, diced
One cup mushrooms, cleaned and chopped
2 cups vegetarian burger or sausage crumbles
1 cup dry whole wheat bread crumbs
1/4 to 1/2 cup vegetable broth, as needed
1/2 cup uncooked polenta
1 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried rosemary
1 tsp. ground cumin
Several dashes vegetarian Worcestershire Sauce
2 TB soy sauce
I can tomato sauce

Directions:
Preheat the oven to 350º. Spray a loaf pan or 8×8 square baking pan with nonstick spray and set aside (an 8×8 pan makes a crisper loaf).

Grind the walnuts into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.

Sauté any vegetables you’ve chosen in the vegetable oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.

Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through. Add the tomato sauce to the top of the loaf during the last 10 minutes.

Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.
Cold leftover slices of make a great sandwich filling.

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