Saturday, 24 January 2015

Faux Meat Loaf

This is based on The Fat Free Vegan's "Thanksgiving Meatless Loaf" recipe. Definitely loved this one even though the pics don't really do it much justice! Delicious with ketchup, Golden Gravy or Mushroom Gravy!


Faux Meat Loaf

Ingredients

1 medium sweet potato
1 medium onion
2 ribs celery
1 medium carrot
2 cloves garlic, minced
1 15-ounce can cannellini beans or white beans, drained and rinsed
14 ounces extra-firm tofu 
2 tablespoons gluten-free soy sauce
2 tablespoons tomato paste
1 tablespoon whole-grain prepared mustard
1/4 cup fresh parsley, chopped
1/2 tablespoon rubbed sage
1 tablespoon thyme leaf
1/2 tablespoon dried rosemary, crushed
1 1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 teaspoon smoked paprika
2 tablespoons nutritional yeast
1/2 cup chopped walnuts (optional)
3/4 cup gluten free oats, ground


Method

Wash a medium sweet potato (about 7 ounces), pierce it several times with a fork, wrap it in a paper towel, and microwave until done, 4-5 minutes.  
Allow to cool enough to handle and then peel and set aside.
Mince the onion, celery, and carrot. Food processor is the fastest way.
Heat a large, non-stick skillet. 
Add the minced vegetables, including garlic, and cook, stirring regularly, until they become tender, about 6-10 minutes. 
Add water by the teaspoon if necessary to keep the vegetables from sticking or becoming dry. 
Once they’re softened, add the drained beans and mash them lightly with a slotted spoon or spatula.
Place the peeled sweet potato into the food processor along with the tofu, soy sauce, and all seasonings, including nutritional yeast. 
Process until fairly smooth. 
Add the walnuts and pulse a few more times. 
Scrape the tofu mixture into a large mixing bowl and add the oats and the cooked vegetables. Stir well.

                                        


Preheat oven to 375F. 
Line the baking sheet with parchment paper or spray with non-stick spray. 
Spoon the tofu mixture onto the prepared baking surface, using dampened hands to shape it into an oblong or oval loaf about 2 1/2 inches high. 


Bake for 25 minutes or until the top is evenly browned. 
Loosely cover with aluminum foil and cook for 20 more minutes. 
Check to make sure that the center is firm; if not, give it a little extra time. 
Remove from oven and allow to stand for 10 minutes before slicing and serving.
 

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