inthekitchen
inthekitchen
Meatless Loaf
An unexpected mix of veggies,
walnuts, tofu and oats results in
a hearty and savoury version of
a timeless classic.
INGREDIENTS
Meatless Loaf
1 lb Japanese eggplant
1/2 cup walnuts
1 lb firm tofu
1/2 lb crimini mushrooms
2 cloves minced garlic
1 cup wheat germ
1 cup oats
1/4 cup chopped Italian parsley
1 Tbsp chopped fresh sage
1 Tbsp black pepper
1/4 Tbsp chili flakes
Gravy
2 1/2 lbs sliced mushrooms
1 onion, chopped
2 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 Tbsp tomato paste
1 Tbsp flour
1 cup vegetable stock
pinch of salt and pepper
3 Tbsp olive oil into the bowl and mix together
using your hands.
5. Transfer the mixture to a loaf
pan and bake for 1 hr in a 350°F
oven (place a water bath in the
bottom of the oven).
METHOD
Meatless Loaf Gravy
1. Roast eggplant in foil for
35 min in a 350°F oven.
Let cool and peel.
2. Pulse eggplant in a food
processor until smooth, place
in a bowl.
3. Pulse mushrooms, tofu and
walnuts all separately in a
food processor and add to the
eggplant (walnuts should be
very fine and the rest a little
coarser for texture).
4. Add remaining ingredients
1. Sauté mushrooms and onions
in olive oil until caramelized.
2.Add tomato paste, stir
constantly for 5 min then add
flour.
2. Cook for another 10 min.
Add soy sauce, Worcestershire,
vegetable stock, salt and pepper.
3. Lower heat and simmer for 15
min or until thickened to a gravy
consistency. Serve on top of
meatless loaf.
Yield 1 loaf pan
ciao! / oct/nov / two thousand eighteen
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