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Meatless Loaf

Meatless Loaf

An unexpected mix of veggies, walnuts, tofu and oats results in a hearty and savoury version of a timeless classic.


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

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


Meatless Loaf

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 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).


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

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