This mock meat loaf recipe made with seitan should be served alongside mashed potatoes for a meaty but meat-free dinner.
Yield: 4-6 servings
Time: an hour
Tools
- sauce pan
- wooden spoon
- frying pan
- food processor or blender
- large bowl
- bread pan
- aluminum foil
Ingredients
- 1¼ c veggie stock
- 1½ c ground seitan
- 1 onion, minced
- 2½ T olive oil
- 1½ c tomato sauce
- 3 oz tomato paste
- 2 t oregano
- 2 t thyme
- ½ pound firm tofu
- 1 c lecithin granules or 1 flax egg
- 3 c bread crumbs
Directions
Preheat oven to 375.
Heat stock to a near boil, add seitan, and simmer for 10 minutes.
Meanwhile, heat 2 T olive oil and sauté onions until transparent and golden, 3-5 minutes. Add seitan and continue cooking about 3 minutes, until brown. Transfer to bowl.
In the food processor, purée tomato sauce and paste, oregano, thyme, and tofu. Add to bowl along with remaining ingredients and mix well.
Lightly oil the bread pan, spread the mixture into it, and cover with foil.
Bake for 30 minutes, remove foil, and continue baking for 10 more minutes.
Serve hot.
Notes
This seitan meatloaf recipe is adapted from The Meat Lover’s Vegetarian Cookbook, by Steven Ferry and Tanya Petrovna.
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