The Cows Will Thank You! a vegetarian (and sometimes vegan) food blog


Vegan Wheatloaf
September 16, 2010, 9:28 pm
Filed under: American dish, Main dish, Vegan | Tags: , , , , ,

Here’s a recipe for a mouth-watering vegan meatloaf, err, wheatloaf!  This isn’t the dried-out, crusty old meatloaf your mama used to make!  This will seriously wow your meat-loving friends.  I love to serve it with mashed potatoes topped with fried mushroom slices and mushroom gravy.  Yum.

*Note:  unfortunately this recipe, or at least my version of it, is virtually impossible without a food processor

Makes four servings

Ingredients:

  • 1 lb or 1 store-bought pack seitan chunks
  • 1.5 lb sliced mushrooms
  • 2 celery stalks, chopped
  • 1 carrot, chopped
  • 1 small-mediumish onion, chopped
  • 6 cloves garlic, peeled
  • 2 slices of bread (preferably whole grain of some sort)
  • Ketchup
  • Oil of your choice for frying (I use either sunflower or olive oil, whatever’s on hand)
  • 1 small-mediumish baking dish

Directions:

1. Preheat the oven to 350

2. Put the onion and garlic in the food processor and run it until they’re very finely chopped, set aside

3. Put the celery and carrot in the food processor and run it until they’re very finely chopped, set aside

4. Put the seitan in the food processor and run it until it’s chopped, resembling a ground meat consistency, set aside in a big mixing bowl

5. Put the mushrooms in the food processor and run it until they’re finely chopped (don’t over do it though, they chop up pretty quickly) and set aside in the mixing bowl with the seitan

6. Get a large skilled, preferably a deep one, and put in the oil, garlic, onion, celery and carrot.  Fry on medium heat for a few minutes until the veggies soften and become aromatic.

7. Put in the seitan and mushroom and fry, on a low heat setting, for about fifteen minutes (up to 20), covered and stirring occasionally (careful not to burn stuff to the bottom of the skillet).  The goal is to let all the flavors absorb into the seitan and mushroom.

8. After fifteen minutes, remove the mixture from heat.  Press and drain excess liquid as much as you can and put into the big mixing bowl.  Cover the bowl and put it in the freezer for 10 minutes.

9. In the meantime, chop the bread in the food processor until it’s crumbled (don’t overdo it though).

10. Remove the mixture.  Squirt about 1/4 cup ketchup into the mixture and coat it, tossing it in the mixing bowl with your hands.

11. Grease your baking pan lightly with oil, scoop the wheatloaf mixture into the pan.  Glaze the top with about 2 tbsp of ketchup.

12. Bake in the oven for 30 minutes.

13. ENJOY!

This recipe was modified from the vegan meatloaf recipe in Skinny Bitch in the Kitch, by Rory Freedman and Kim Barnouin, an amazing and hilarious vegan recipe book that I highly recommend.

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