Meatless Loaf

Servings: 4
Ingredients:

2 tb Sunflower or other veg. oil
2 md Onions; chopped
4 1/2 oz TVP granules
1 c  Hot water or vegetable stock
1 1/2 c  Breadcrumbs
1/2 tb Mixed herbs
-(such as parsley, sage,
- rosemary and thyme)
1 tb Freshly chopped parsley
2    Garlic cloves; crushed
1    Egg (or egg replacer)
- (beat egg if using)
2 tb Soy sauce
Salt and pepper to taste

———————————–SAUCE———————————–
32 oz Canned chopped tomatoes
6 oz Tomato paste
Salt and pepper to taste

Preheat oven to 350 degrees. In a large saucepan, heat oil and saute
onions until lightly browned. Add the TVP mince, stir and cook for
two minutes. Pour the hot water or stock over the saute and simmer
for four minutes.

In a separate bowl, mix the breadcrumbs, herbs and garlic together with
one cup cold water. Stir in the egg and leave to one side for ten
minutes.

Combine the cooked TVP mince with the breadcrumbs mixture, then add the
soy sauce. Stir well and season to taste. Using your hands, shape
the mixture into an oval mound and place it in the center of a large
baking dish, leaving plenty of space all around for the tomato sauce
to run.

Heat the tomatoes, tomato paste and seasoning in a small saucepan,
and pour over the loaf, then bake for one hour. Serves 6.

JTK’s notes: I usually add more herbs and chopped garlic, and saute chopped
vegetables like celery, carrots, and/or mushrooms after onions are done but
before adding TVP. Hot sauce is a good addition, too, or other flavored
sauce like veg. Worcestershire. The egg replacer works fine — not sure if
it’s even necessary. Also, I make the tomato sauce differently (sometimes I
use canned/jar or homemade frozen sauce, and I prefer canned whole
tomatoes, pureed, to prechopped ones), but it doesn’t matter much. I make
breadcrumbs from whatever bread is available, preferably wholewheat
(lightly toasted for dryness) — doesn’t matter much either. Cracker
crumbs would probably do as well, if you don’t have bread around or a food
processor/blender. I’ve made 1.5x recipe into a single loaf OK, but larger
wouldn’t work (would have to make separate loaves, if larger quantities are
desired)

makes 1 loaf, approx. 6×10′ (fits comfortably into a 9×13′ pan with
a couple inches margin around for sauce — see above). VEGAN/OVO.

(orig. posted by Jean Reese, adapted from Veg. Times)

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