I’ve been making this vegetarian meatloaf for Thanksgiving substituting a turkey for the past 2 years now and everyone loves it. Of course you don’t have to wait till Thanksgiving to make this tasty and easy dish. Don’t be scared by the list of ingredients either, all you need is to assemble them and the rest is mix and bake! What's easier than recipe with pictures, right?
This can be modified into a vegan recipe by substituting eggs with cornstarch. You can make this for dinner and use the leftovers for sandwich with ketchup and mustard. It keeps for about a week.
2 cups celery, chopped
2 cups green pepper, chopped
1 medium onion, chopped
2 cups baby Bella mushroom, chopped
2 cups carrot, shredded
2 tablespoon chopped garlic
1 tablespoon dried basil
1 tablespoon dried oregano
½ tablespoon dried pepper flakes
2 tablespoon olive oil
Salt and pepper to taste
2 boxes silk tofu (19 oz. each), mashed
1 cup breadcrumbs
2 cups instant mashed potato flakes
2 eggs, slightly beaten (for vegan recipe: substitute eggs by mixing 1 tablespoon of cornstarch and 2 tablespoon of water)
1 packet Lipton Onion soup and dip mix
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon yellow mustard
1 tablespoon soy sauce
Heat oil and sauté onion and garlic. When onion looks translucent, add basil, oregano and pepper flakes. Fry for a few seconds and then add celery, green pepper and mushroom. Cook for 10 minutes, stirring occasionally. Add carrot and fry until the mixture is dry. Season with salt and pepper. Set aside and let it cool.
Combine Ingredient (B) in a large mixing bowl. If your mashed tofu is lumpy, you can whisk it for a few seconds until it smooths out.
Fold in Ingredient (A). Preheat oven to 380 ºF. Grease two loaf pans with non-stick cooking spray. Fold mixture into the loaf pans and bake for an hour or when a toothpick inserted into the center comes out clean. Serve with gravy or ketchup and mustard.