The Foodie Gazette

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)”

  1. chris Says:

    This looks like a great recipe. I’ll go try it.

  2. robert Says:

    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.

  3. Jackie Says:

    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. :o( Hoping the next won’t be so disappointing! (Or yucky)

  4. Cindy Says:

    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.

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by on July 14, 2004. categorized as Most Requested, Vegetarian

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