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Veganloafing: Attempting a Complete Protein Faux Meatloaf

Posted Jun 13 2010 12:00am

Since my younger brother loves meatloaf and has been requesting it all week, I decided to give vegan loaf a try. I used this VeganMofo: Home-style Vegan Meatloaf recipe from Chow Vegan to begin my experimenting.  First thing to note, I had to substitute the bread crumbs because I didn’t have any, so I used crushed Sesmark crackers in their place.  Also, I substituted the vital what gluten MLO Brown Rice Protein Powder to amp up the dishes total protein content and to make it a source of “complete protein”. And finally I replaced the sage with Italian seasoning to keep the spices in the same kind of theme.

The result? It tasted delicious and as you can see above, it looked like a meatloaf. I was even able to get it to slice. However, the texture of it was disappointing. It was crumbly and falling apart, yet at the same time had a bean-like pasty-ness. I would guess this is because I substituted the bread crumbs and wheat gluten for rice products? I am not sure, but I’d imagine that is why it didn’t really have typical meatloaf qualities. Even still, I thought it tasted great and actually made nice sandwiches with it.

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