In this mock meat loaf, texturized vegetable protein replaces the meat and puffball mushrooms intensify the flavor.
1-1/2 cups vegetable stock
1 cup texturized vegetable protein
1/4 cup olive oil
4 celery stalks, sliced
1 red bell pepper, sliced
1-1/4 cup pear-shaped puffballs or other mushrooms
2 cups tomato ketchup
1 cup shallots or onions, chopped
1 cup bread cubes or breadcrumbs
1/4 cup parsley, chopped
2 tbs. Bragg’s liquid aminos or tamari soy sauce
2 tbs. fresh basil, chopped, or 2 tsp. dried basil, ground
2 tbs. flaxseeds, ground
2 tbs. lecithin granules
1 tbs. chili paste, or 1 tsp. cayenne hot pepper
1-1/2 tsp. thyme
1-1/2 tsp. sage
1 tsp. mustard seeds, ground
1 tsp. black pepper, ground
1/2 tsp. nutmeg, ground
1. Cover texturized vegetable protein with stock in a saucepan and bring to a boil over high heat
2. Remove from heat, and let stand, covered, 30 minutes.
3. Meanwhile, sauté the shallots, celery, bell pepper, and mushrooms in the olive oil 10 minutes.
4. Return the texturized vegetable protein to heat and simmer, covered, over low heat 10 minutes and drain. Save the stock for other recipes.
5. Mix all ingredients except for 1 cup of the ketchup together.
6. Place in 2 oiled loaf pans, top with the remaining ketchup, and bake 1 hour in a preheated 350° F oven.
Makes 2 loaves
Preparation Time: 35 minutes
Cooking Time: 60 minutes