*  Exported from  MasterCook  *
 
                               Meatless Loaf2
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegan
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 & 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. 6x10 (fits comfortably into a 9x13 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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 TVP is a registered trademark of Archer-Daniels-Midland Company.