2 C. TVP (textured vegetable protein)
2 C. hot vegetable broth
1 carrot, diced
1 stalk celery, diced
1 sm. onion, diced
4–5 mushrooms, chopped
2 cloves garlic, minced
egg replacer (equivalent to 1 egg)
1/2 C. ketchup + more for spreading on top of loaf
1 Tbls. dried parsley
1 Tbls. Italian seasoning
1 C. breadcrumbs
salt & pepper
Preheat oven to 350°. Spray loaf pan with Pam or your preferred way to grease a loaf pan, set aside.
In medium bowl combine TVP and hot broth and set aside to allow TVP to absorb broth.
In saucepan, sauté carrot, celery, onion, mushrooms and garlic in a little olive oil if you use oil, if not, then just a bit of water. Cook until vegetables are soft.
Combine vegetables, egg replacer, parsley, Italian seasoning, ketchup and breadcrumbs with the TVP and mix. Season with salt and pepper.
Add mixture to loaf pan. Top with additional ketchup and bake about 45 minutes.
I used Anthony’s TVP and Bob’s Red Mill Egg Replacer.
You could use BBQ sauce instead of ketchup if desired. Adjust seasonings to your liking.
Find it online: https://www.imbored-letsgo.com/vegan-meat-loaf/