A good savory vegetarian meatloaf: Holiday Nut Loaf — serve it with Sweet and Sour Tomato Sauce…
Serving Tips: A good entree for a holiday meal along with cranberries, mashed potatoes and gravy.
Another vegan / vegetarian Thanksgiving recipe is: Old-Fashioned Baked Pumpkin Pie – click here.
INGREDIENTS:
• 1 cup tofu and 1/2 cup water (or 1 cup soaked soybeans with 1 cup water)
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 tablespoon Bragg Liquid Aminos or 2 teaspoons soy sauce
• 1/4 cup gluten flour or cornstarch
• 1 1/2 teaspoons salt
• 1 tablespoon onion powder
• 1 teaspoon ground sage or Italian seasoning
• 3-4 cups soft whole grain bread crumbs (see note below)
• 2 cups pecans (may use walnuts, almonds, peanuts, sunflower seeds, or cashews)
• 2 cups finely chopped onions
DIRECTIONS:
1. Blend tofu (or soybeans) with water, garlic, and seasonings.
2. Combine remaining ingredients in a mixing bowl. Add blended tofu or soybeans and mix well.
3. Place mix in lightly oiled or nonstick loaf pan. Cover with foil and bake at 350º F for 1 hour. Remove foil and bake uncovered for 30 minutes. Remove from oven and let cool for about 5 minutes to give it a chance to set up before removing from the pan. Turn upside down onto a serving dish. Garnish with fresh parsley or kale and serve with your favorite gravy or Sweet and Sour Tomato Sauce — find below.
This loaf freezes well.
Leftover loaf is delicious when slices are placed in nonstick skillet and browned on each side. Yummy in sandwiches or burgers.
The bread crumbs are made using soft, untoasted bread. Dried crumbs are more compact, so if you use them, use only 1 ½ – 2 cups.
Yield: Makes 1 loaf — 10 servings.
Sweet and Sour Tomato Sauce
INGREDIENTS:
• 3 cups pineapple juice
• 14-ounce can diced tomatoes or stewed tomatoes
• 1/2 cup tomato paste or puree
• 1-2 tablespoons honey (optional)
• 1 onion, cut in fourths
• 1 green pepper, cut in fourths
• 3 cloves garlic, minced
• 1 teaspoon basil
• 1 teaspoon salt (or less to taste)
• 1 tablespoon onion powder
• 3 tablespoons cornstarch
DIRECTIONS:
1. Pace all ingredients in blender and blend for a few seconds, just enough to chop the onion and pepper, but not puree.
2. Pour into a saucepan and bring to a boil; reduce heat and simmer for about 10 minutes.
3. Mix about 3 tablespoons cornstarch in a small amount of water and slowly stir into the simmering sauce until it is as thick as you like it.
~Recipes are from 7 Secrets Cookbook (page 40) by Neva and Jim Brackett. Cookbook is available at Amazon.com.
