this TVP based meatloaf is the result of reading several meat and veggie meatloaf recipes, and some improvising too. the last one i made back in brooklyn was yummy, but didn’t really hold together well. here i added some flax seed and extra vital wheat gluten for binding. a bag of frozen asparagus and boxed garlic & olive oil couscous round out the meal while it bakes, without putting too much more effort in.
Ty’s TVP “Meat”loaf
1 3/4 c. vegetable broth
4 tsp. vegan worcestershire
1 tbsp. liquid smoke
2 c. TVP
2-3 shallots, chopped
1/2 bell pepper, chopped
1 tbsp. ground flax seed
2 tbsp. water
1 c. quick cooking oats
3 tbsp. vital wheat gluten
1 1/4c. ketchup
1 tbsp. steak sauce
2 tsp. garlic powder
1 tsp. thyme
1 tsp. chili powder
1/2 tsp. cayenne
salt & pepper
Ketchup Agave glaze
1/2 c. ketchup
1-2 tsp. agave syrup
1 tsp. cumin
1/2 tsp. worcestershire
hot sauce to taste
Directions:
1. Pre-heat oven to 375* and grease loaf pan.
2. In a medium saucepan bring broth, worcestershire, and liquid smoke up to a boil, remove from heat and stir in TVP.
3. In a ramekin, or small dish, whisk together flax and water. You can either use hot water, or zap it for 30 seconds in the microwave. It will thicken up to an egg like consistency.
4. Heat an oiled skillet to medium and add shallots and bell pepper. Cook until softened, about 3 minutes.
5. In a large bowl, combine all loaf ingredients with a fork until well mixed. Turn mixture into greased loaf pan, and bake in oven for 40 minutes.
6. While loaf bakes combine all glaze ingredients in small bowl. After 40 minutes, spread glaze over top of loaf, and return to oven for an additional 15 minutes.
7. Prepare couscous according to box directions. Saute frozen asparagus, or other frozen vegetable, in a skillet with olive oil, 2 tsp. of butter and 3 cloves of garlic over medium for 5 minutes covered, and 3 minutes uncovered.
Enjoy!
