While I’ve been really enjoying my venture into plant based eating, occasionally I miss the texture of meat. I came up with this Vegan “Meat” Loaf after I tried a few lentil and bean based recipes, which for the most part were ok, but they just didn’t have what I was looking for texture wise. I decided to make a regular meatloaf and substitute the ground beef with TVP and came up with this delicious vegan meat loaf version.
The textured vegetable protein (TVP) gave me the texture I had been looking for. More grainy “meaty” substance, less pasty smashed bean texture. From there I just used the typical meat loaf ingredients and swapped out the egg with Bob’s Red Mill Egg Replacer. Of course, you could use a regular egg if you eat eggs.
Serve Vegan “Meat” Loaf with some mashed potatoes and a steamed veggie and you’re all set!Print
Vegan “Meat” Loaf
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.