Puffball Meatloaf
Ingredients
- 1 cup textured vegetable protein
- 1 1/2 cups vegetable stock (OR omit first two ingredients and use 1 and 1/2 cups ground round tofu)
- 1/4 cup olive oil
- 1 cup chopped shallot ⓘ
- 4 stalks celery, sliced ⓘ
- 1 red bell pepper, sliced into strips ⓘ
- 1 green bell pepper, sliced into strips ⓘ
- 1 1/4 cups puffball mushrooms ⓘ
- 1 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 tablespoons tamari soy sauce ⓘ
- 2 tablespoons chopped fresh basil ⓘ
- 4 tablespoons ground flax seeds (2 T. seeds) ⓘ
- 2 tablespoons lecithin granules ⓘ
- 1 teaspoon chili paste ⓘ
- 1 1/2 teaspoons dried thyme ⓘ
- 1 1/2 teaspoons dried sage ⓘ
- 2 teaspoons mustard powder ⓘ
- 2 teaspoons ground mustard ⓘ
- 1 teaspoon grated nutmeg
Instructions
- If using TVP combine in a stock pot with the stock and bring to a boil over high heat.
- Cover and remove from heat-let stand 30 minutes and drain.
- Preheat oven to 350 degrees.
- Heat the olive oil in a medium skillet over medium heat.
- Add the shallots, celery, bell pepper strips, and mushrooms.
- Cook, stirring for 10 minutes.
- In a large bowl combine remaining ingredients including the cooked veggies, reserving 1 cup ketchup.
- Add the TVP if using.
- Mix well.
- Divide mixture in-between two small{6x4x3}, oiled loaf pans.
- Top with remaining ketchup and bake for 1 hour.
Nutrition & Diet Analysis (per serving)
926
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).