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Vegan TVP and Tofu "Meat" Loaf

User Rating 4.5 Star Rating (3 Reviews)

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Vegan TVP and Tofu

A vegan "meat" loaf recipe made from tofu and TVP. High in protein and flavored with poultry seasoning, this vegetarian loaf with TVP recipe is perfect for the centerpiece of your vegetarian Thanksgiving, holiday or everyday table. This vegetarian TVP loaf recipe is also vegan. Serve with vegetarian gravy and mashed potatoes for a classic American meal.

See also: More easy vegan recipes to try

Ingredients:

  • 1 10 ounce package frozen spinach, thawed
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 vegetarian bouillon cube
  • 1 3/4 cups boiling water
  • 2 cups TVP (textured vegetable protein)
  • 1 pound soft (silken) tofu
  • 1 cup gluten flour OR 3/4 cup whole wheat flour
  • 1 tbsp nutritional yeast flakes
  • 1 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp poultry seasoning
  • 1/2 tsp onion powder
  • 3 tbsp vegetable oil

Preparation:

Steam the spinach and drain well.

Heat the 2 tbsp vegetable oil in a medium frying pan over medium heat. Cook the onion, stirring occasionally, until transparent, about 5 minutes.

Dissolve the bouillon cube in the boiling water. Add the TVP (textured vegetable protein) and let stand for about 10 minutes.

Pre-heat the oven to 350 degrees.

Pat the tofu dry, then mash. In a large bowl, combine the TVP, spinach and tofu. Stir in the remaining ingredients and pour the mixture into a lightly greased 8 1/2 x 4 1/2 inch loaf pan. Smooth the top and bake for 45 minutes, or until brown on top.

If the loaf begins to get too brown on top, cover with aluminum foil. Serve with vegetarian gravy.

Reprinted with permission from The Compassionate Cook Cookbook.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Good flavor, Guest Laura

This was very tasty and I loved the flavors. I will definitely be cooking it again for myself for Thanksgiving (everyone else is eating turkey). Maybe it was my gas oven but 45 minutes wasn't long enough the first time I made it, which I discovered after slicing it, and the slice was very mushy. I will be cooking it longer, or slicing it then pan-frying it for more crust.

7 out of 7 people found this helpful.

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