September 24th, 2008


Meatloaf Woes

I've been vegan for nearly four years now and I have yet to make a satisfying vegan meatloaf. Usually they taste pretty good but the texture is so mushy that they don't get eaten.

Since I am the only vegan in the house, this recipe will have to satisfy some omnis too. These omnis are very open to tofu and fake meats but not so much to vegetables. The recipe can't contain nuts or peanuts as Butch is allergic to them.

I made this recipe with the Vegan Lunchbox Magical Loaf Studio. Can anyone give me suggestions to make it un-mushy? Alternatively, does anyone have a really good fake-meat based meatloaf recipe?
Collapse )

fricken perfect teriyaki sauce

I unsure if I can post homemade condiments on here, but I've been searching for fish/animal-free teriyaki sauce for ages.. stuff that's sweet and tastes good. So I pretty well had it, and read the ingredients on a Kikoman teriyaki sauce bottle and simplified it to four ingredients that you can buy anywhere. It takes under 5 minutes to make and can be used on basically anything ya like.

Makes a bit over 1 dry measuring cup (because no liquid measuring cups were within arms reach)


1 dry measuring cup Kikoman LITE soy sauce
1/3 dry measuring cup white sugar
*optional* 1 tablespoon real canadian maple syrup (not maple flavoured pancake syrup)
~ 1 tablespoon cornstarch (already mixed with water and ready to thicken)

First off, heat up the Kikoman Lite, [optional, now add the maple syrup] then dissolve the white sugar. Bring to boil, add the cornstarch, set on low while it boils out. Cool for a wee bit, shove on top of veggies, rice, marinade tofu or veggie "meat", etc!