Can anyone point me to a vegetarian version of meatloaf? And sorry, but I don't do tofu. In any form.
Cynthia is a trusted source on Bread/Baking.
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I recommend this link. It's kind of a create-a-recipe tool based on which ingredients you prefer to eat. I've done TONS of combinations and don't need the tools anymore, but it can be fun to play around with!
Thank you, I'll take a look at it.
This is my aunt's veggie burger recipe. I bet you could modify it to make a veggie meatloaf.
Makes 9 patties
3 cups water
1/3 cup quinoa
1/3 cup brown lentils
1/3 cup long-grain brown rice
2 tbls vegetable oil
1 cup grated carrots
½ cup finely chopped onion
½ cup finely chopped celery
¼ cup shelled raw, unsalted sunflower seeds
1 1/2 tbls minced garlic
[use food processor to chop]
1 teas fresh basil (or ½ teas dried and crumbled)
1 teas fresh thyme (or ½ teas dried and crumbled)
1 teas fresh oregano (or ½ teas dried and crumbled)
salt and pepper to taste (1 teas salt?)
2 large eggs beaten
6 tbls flour
vegetable oil for frying
Boil water in large pot. Stir in quinoa, lentils, and rice. Reduce to low heat. Cover and cook until grains are tender, about 40 min. Put in a large bowl, drain and cool.
Heat 2 tbls oil in a large skillet over medium heat. Add carrots, onion, celery, sunflower seeds and garlic. Sauté until vegetables are tender, about 12 min. Add to grains and cool.
Mix in basil, thyme, and oregano. Season with salt and pepper. (this can all be made 1 day ahead. Cover and refrigerate at this point.) Stir in beaten eggs and flour. Press ½ cup between hands to form a patty and place in freezer bags. Do not stack patties without plastic between them. Cook in oil, about 5 minutes per side.
Wow, thank you. This looks wonderful. I'll play around with it and let you know what I come up with. Thank you so much.
Please do! I'd actually love to have a workable "meatloaf" recipe from this. Always meant to give it a try, but I haven't gotten around to it yet.
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
The one I make is mushroom and walnut based. I don't have the recipe written down anywhere, but you can model it off of this dip recipe and just skip the food processing until smooth http://planetgreen.discovery.com/food-health/walnut-mushroom-pate.html. If you need help holding it together, you can just use a few tablespoons of masa harina (fine corn flour). Also, chilling the mixture before molding helps.
For color, it is nice to add some paprika.
It is totally delicious! I love to do the soy sauce mixed with ketchup glaze!
This sounds good. I like the masa as a binder. I'm allergic to nuts, so I could just omit them, right?
For some reason, Anitalectric's link didn't work, but showed up immediately on the error page's search. Sub for nuts? Maybe ground flax or sunflower seed?