Gluten-Free, Egg Free, Meat Free Loaf

Submitted by BichonKitchen

"This vegetarian egg, gluten and meat free loaf is great served hot with lightly steamed asparagus or fresh Brussel sprouts but does equally well cold with a slice of Chao cheese slapped between two slices of gluten free bread the next day."

 

• Ready In: 1hr 50mins
• Ingredients: 16
• Serves: 2-4

ingredients

• 14 ounces extra firm tofu (one block, crumbled)
• 2 cups textured vegetable protein (Mother Earth TVP Beef Chunks)
• 1⁄2 cup diced onion (fresh or frozen)
• 1 cup peas (frozen)
• 1⁄2 teaspoon liquid smoke
• 1⁄2 teaspoon sage
• 1⁄8 teaspoon salt
• 3⁄4 teaspoon ground mustard
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon garlic powder
• 1⁄4 cup vegan egg substitute (The Vegg, Vegan Egg Yolk)
• 1 cup instant potato flakes (approx.)
• 1⁄2 tablespoon Worcestershire sauce
• 1⁄2 tablespoon olive oil
• nonstick cooking spray, for pan

• Optional

• 3 drops brown organic food coloring (to better match meatloaf)

directions

1. Preheat oven to 350°.
2. Drain and press out as much moisture from the tofu as possible in its brick form then crumble into gumball sized chunks. We need to keep some of the moisture from the tofu to rehydrate the TVP beef chunks so don't over press.
3. In a large mixing bowl combine by hand the tofu, TVP beef chunks (do not rehydrate first the tofu moisture will do that), diced onions, peas, sage, salt, ground mustard, pepper, garlic powder and Liquid Smoke. Try not to squish the peas, I find if they are mixed in when still frozen it will be easier to mix them in without squishing them.
4. Once thoroughly mixed together water down The Vegg with hot water until consistency of egg yolk. Immediately add the Vegg to the loaf mixture and thoroughly combine it. Hands are best but folding in with a mixing spoon is ok too. (Now would be a good time to add a few drops of food coloring if desired.).
5. Allow to sit for 15 minutes so the TVP Beef Chunks have a chance to absorb some of the tofu moisture.
6. Begin adding the Instant mashed potato flakes slowly, about 1/8 cup at a time, until the loaf reaches a firm but not dry consistency. Mix each potato flake addition into the loaf mixture thoroughly before adding more, add a bit of water as needed if it becomes too dry, thick or crumbly.
7. Grease pan(s) with no stick spray.
8. Form the loaf mixture into a shape roughly the size of your pan(s) and place the mixed ingredients into the loaf pan pressing lightly into the pan. Do not over press, use just enough force to get the mix to all sides and corners of the pan.
9. Cook in oven for 40 minutes at 350°.
10. While cooking mix the Worcestershire sauce and olive oil in a container that can be shaken to really combine them well.
11. After 40 minutes remove the loaf from oven. Give the Worcestershire/olive oil mix one last good shaking to mix thoroughly and drizzle over the top of loaf or brush on for complete coverage. This will help give a good browning on the top. If you don’t like Worcestershire try Bragg’s Liquid Aminos as a substitute but cut the amount to 1/4 tsp to reduce the sodium totals.
12. Return the loaf to oven for about 40 minutes or until you have a good browning effect on the top of the loaf. Using a probe thermometer check for an internal temperature of about 165° at several points. If needed heat for additional 5 -10 minute increments and recheck until the internal temp is consistently at or above 165° throughout the loaf and the top is nicely browned.