Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte
TVP Meatloaf (vegan)
For a slightly richer alternative that uses eggs, try this TVP meatloaf recipe: TVP Meatloaf II.
1/2 C onion
1 T olive oil
1 1/2 C textured vegetable protein granules
1 t Basil
1/2 t garlic powder
1/2 t Oregano
1/4 C fresh parsley, chopped
1/4 t Salt
1 C bread crumbs
1 1/2 C boiling water
1/4 C tomato sauce
Chop the onion and saute it in the olive oil until soft. Combine with the other ingredients. Press into a non-stick pan and bake at 350 for 20 minutes.
4 Responses to “TVP Meatloaf (vegan)”
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July 4th, 2005 at 6:05 pm
This looks like a great recipe. I’ll go try it.
August 14th, 2008 at 12:47 am
turned out very watery even after letting it cook an extra 20 min. All in all it was tasty, but I’d cut down on the liquid amount by about a half cup.
December 1st, 2012 at 6:41 pm
Positively and absolutely horrible! It was utter mush! I cooked for a few of people and everyone agreed! It’s terrible and I will NOT…EVER, make this again.
It’s really gross! I’m so disappointed. I was really hoping I’d found a veggie meatloaf that I liked.
…On to the next veggie meatloaf recipe.
( Hoping the next won’t be so disappointing! (Or yucky)
January 13th, 2013 at 9:27 pm
I made this receipe, but I made a few modifications. Because of the tomato sauce and oil I reduced the liquid. I make TVP with 1 cup TVP to 7/8 cup boiling water. So I reduced the liquid to keep that ratio of TVP to liquid. It turned out great with texture similar to meat loaf.
I added pine nuts and additional spices and garlic to enrich the flavor.