A s late and unorthodox as this introductory post is, I’m going to make it work. A few nights ago (no, I’m not lazy, just a multi-tasker that tends to get drained at night), I made vegetarian meatloaf by ogling at other recipes for inspiration. After doing much comparing and contrasting, I came up with a recipe that worked deliciously. In fact, it tasted even better left over which I threw on top of a salad and made an instant chili salad..hehe. The only predicament I came across was the gravy.
Unfortunately, a mushroom gravy I could not create..since I had no mushrooms but I did have Vegebase in the cabinet that I wanted to try. It worked but too much water for a few teaspoons. I didn’t realize I was using teaspoons instead of tablespoons which I probably should have been using. Nonetheless it was quite tasty. Just remember, next time less water or remember to buy mushrooms!
I used burgers since that’s all I had on hand but feel free to use the crumbles, which would be equivalent to 12 ounces I believe. I’m pretty sure you can even substitute the “meat” with TVP. It’s a very versatile recipe.
Also note, I’m lacto-uovo vegetarian and most of my dishes involve some sort of egg or dairy. If you’re a vegan, substitute with an egg replacer by equal measurements I’d assume. Also explore with seasonings; I made it a little on the bland side since my grandmother was going to eat it too. In fact, I was tempted to kick it up with some cayenne pepper and chili powder for a Tex-Mex flare – Yum!
Vegetarian Meatloaf 5 Boca Burgers, Vegan Original, mashed up ½ cup egg substitute 2 slices of toasted whole wheat bread, crushed into crumbs 1 cup of frozen stir-fry peppers & onions (frozen but feel free to use fresh) 1 tbsp Dijon mustard 1 tbsp garlic
Preheat the oven to 375 degrees.
Nuke the burgers in the microwave for about a minute to a minute and a half each; depending on the usual time you would do it in whatever watt microwave you have. Mash them all up into a bowl until grounded. If you’re using frozen veggies, microwave until just tender. If you’re using fresh, spray Pam or drop a little bit of oil into a pan and quickly sauté chopped onions and peppers until tender. Add the veggies to the bowl. Toast the bread and crush into bowl as well. Finally add seasonings and pour in the egg mixture. Don’t be afraid to get your hands dirty!
Spray a small loaf pan with Pam or other nonstick cooking spray and then press in the coagulated mixture; make it even and pretty, people. Bake for about 20 minutes and then let rest for a few. Serve it with your favorite sides and a functional gravy.