Engine 2 (Vegan) Lynn’s Meatloaf
This is actually a really good version of "meatloaf" or I have even made them into meat muffins to cook faster. The walnuts help with the texture. If you're a little adventurous, give it a try... we like it!
INGREDIENTS:
2 stalks celery, chopped
½ onion, chopped
2 cloves garlic, minced or pressed
10 ounces firm tofu, drained
¼ cup walnuts, finely ground
1 1/2 cups cooked brown lentils or 12 oz. vegan meat crumbles
1 ¼ cups quick-cooking oats
3 tablespoons soy sauce
2 tablespoons ketchup (additional for topping)
1 tablespoon Dijon mustard
2 teaspoons dried parsley
½ teaspoon each thyme, sage, and rosemary
Ketchup, to taste
INSTRUCTIONS:
Spray loaf pan (or use non-stick silicone bake-ware)
Sauté celery, onion and garlic on high heat in skillet with a little water or low sodium vegetable broth for 5 minutes until tender.
Remove from heat and cool.
Mash tofu in large bowl.
Stir in cooked mixture and remaining ingredients, and combine well.
Spoon mixture into loaf pan. Top with a layer of ketchup.
Bake for 55 to 60 minutes, or until a toothpick comes out clean.
