Vegetarian Meatloaf (Vegan)

This is a recipe that mimics the traditional dish in color, texture and even taste. I got it from Vegetarian Times, October, 1995. They called it "Un-Meat Loaf" Helpful Hints: Refrigerating overnight firms up the loaf for easy slicing. Oat-walnut-mushroom mixture may require more or less cooking and you may need more or fewer bread crumbs, both depending on moisture content of oats. Variations: Try adding 1 cup fresh or frozen corn kernels instead of carrots, or add a splash of red wine or hot sauce. Substitute other varieties of mushrooms for the baby portabellas.

• Ready In: 1 hr 25 mins
• Serves: 8
• Yields: 1 meat loaf

Ingredients

• 3  tablespoons canola oil
• 1  large onion, diced
• 1  cup walnuts, chopped
• 1  cup rolled oats (not instant variety)
• 10  baby portabella mushrooms, sliced
• 2  cups vegetable broth
• 2  garlic cloves, minced
• 1  cup carrot, grated (about 2 medium)
• 3  tablespoons Dijon mustard
• 4  tablespoons tomato paste or 4  tablespoons tomato sauce
• 2  tablespoons soy sauce
• 12  ounces tofu, drained
• 2  tablespoons cornstarch
• 2 1⁄2 cups  whole wheat breadcrumbs

Directions

1. Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil. Add onion; sauté over medium to medium-low heat until caramelized, about 15 minutes, stirring occasionally. Transfer to a large mixing bowl; set aside.
2. In same skillet over medium heat, add remaining oil and walnuts, sauté 3 minutes. Add oats; sauté 3 minutes, stirring. Add mushrooms, broth and garlic; reduce heat to low. Cook until stock is absorbed and mushrooms are soft, 6 to 10 minutes.
3. While oat mixture cooks, add carrot, mustard, tomato paste, sauce or ketchup, and soy sauce. Add oat mixture to bowl with onion; set aside.
4. Purée tofu and arrowroot in blender or food processor until smooth; add to bowl with oat-carrot mixture, add breadcrumbs, and mix well.
5. Pour mixture into oiled or nonstick 9 x 5 x 2¼ inch loaf pan, shape into loaf. Bake 40 minutes. Let stand 30 minutes before slicing.