• sauce pan
• wooden spoon
• frying pan
• food processor or blender
• large bowl
• bread pan
• aluminum foil

• 1¼ c veggie stock
• 1½ c ground TVP or 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 egg
• 3 c bread crumbs

Heat stock to a near boil, add TVP, and simmer for 10 minutes.

Meanwhile, heat 2 T olive oil and sauté onions until transparent and golden, 3-5 minutes. Add TVP and continue cooking about 3 minutes, until brown.

In the food processor, purée tomato sauce, tomato paste, oregano, thyme, and tofu.

Combine TVP, tomato purée, and remaining ingredients. Lightly oil the bread pan, spread the "meat" loaf into it, and cover with foil.

Bake for 30 minutes, remove foil, and continue baking for 10 more minutes.

Adapted from The Meat Lover's Vegetarian Cookbook, by Steven Ferry and Tanya Petrovna.

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