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?
1/2 cup sunflower seeds
2 TB olive oil
One onion, diced
One large garlic clove, minced
One large carrot, peeled and grated
Two celery ribs, diced
2 cups vegetarian burger or sausage crumbles
1 cup dry whole wheat bread crumbs
1/4 to 1/2 cup vegetable broth, as needed
2 TB soy flour
1 tsp. Italian seasoning
2 TB nutritional yeast flakes
2 TB ketchup
Several dashes vegetarian Worcestershire Sauce
Freshly ground black pepper, to taste
1 tsp. salt
Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).
Grind the sunflower seeds into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
Sauté any vegetables you've chosen in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.
Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.
Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.
Cold leftover slices of Butchloaf make a great sandwich filling.