25
Feb
09

Weave a Web of Deceit Loaf

img_0694Tried it?      Yes

Liked it?      Yes

img_0665After trying this recipe for vegetarian meatloaf and ending up with a solid block of tomato-flavoured stuffing (my husband didn’t think it was all that bad but I, who had stopped eating meat recently enough to remember the taste, wasn’t fooled), I figured that, with a little finagling, I could do better. Fewer steps, fewer ingredients, and less than half the suggested amount of breadcrumbs later, I think I’ve done it…

Vegan Warning: Eggs. And no, you can’t use mashed banana as a substitute–that’s just nasty. but if you find that lecithin granules work, knock yourself out. Oh, and the Worcestershire sauce in the Ground Belief has fish in it (click on the recipe for other options).

img_0677Deceit Loaf
1 batch Ground Belief (TVP, water, and Worcestershire sauce—click here for the recipe)
1 onion, chopped
1 can mushroom gravy (or 1 packet, prepared)
2 eggs
1 cup bread crumbs (if you like dry loaf, throw in another 1/2 cup)
Cooking spray
img_0682Optional:
Chopped chives or mushrooms
Olive oil (adds fat, but I like to add a couple of splashes to moisten my loaf [that sounds so wrong])
Spices to taste (I use 1 Tablespoon of Italian seasoning and 1 teaspoon of cayenne powder)
Heat oven to 350°F. Spray a loaf pan with cooking spray. Combine all ingredients and press into pan. Cover pan with foil, bake for 30-40 minutes, remove foil, and bake for an additional 10-20 minutes until cooked through. Cooking times may vary, depending on whether you’re using an oven (shorter) or a toaster oven (longer).

img_0688As you can see from the picture, it’s not terribly brown. That’s because I was running low on Worcestershire sauce when I made the Ground Belief (alternately, you could use browning sauce, which is vegetarian—though not as tasty). But it tasted fine—not as tomato-laden as some recipes tend to be (I guess you could substitute the can of gravy with a cup of ketchup… hmmm… I’ll have to try that), but pretty meaty nonetheless. However, if you really want to fool a carnivore, make it browner—and I found that after refrigerating and reheating the leftovers the next day, the texture was even meatloaf-like. Bung some ketchup on the top, and I’d be hard-pressed to find a more passable alternative to the original.

Let me know how yours turns out. Did you do anything to make it more authentic?

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