Wednesday, November 3, 2010

Vegan (not)Meatloaf

Meatloaf was always one of my favorite foods for some odd reason (I think it is all the ketchup), but I haven't eaten meat since I was about 11, so, as one can imagine, I haven't had meatloaf in quite some time (and particularly the thought of ground up beef, all soaked in ammonia and full of slaughter-house left overs grosses me out, so I don't even like to think about real meatloaf). However, I decided I would like to have some (not)meatloaf, with some delicious homemade mashed potatoes and some spicy habanero macaroni and cheese, to really enjoy my southern self.  Thus, I have tweaked this recipe to create a delicious vegan meatloaf that is nothing but tasty.

Vegan (not)Meatloaf

1 package of soy crumbles (check to make sure they are vegan)
1 bottle of ketchup
1/2 cup of breadcrumbs
1/3 cup of onion
1 clove of minced garlic
2 tablespoons of Veganaise
1/4 teaspoon each of parsley, thyme, basil, celery salt
salt and pepper to taste
2 diced green chili peppers (if you want it spicy)

Mix the soy crumbles with 1/2 bottle of ketchup, add onion, garlic, spices, Veganaise, bread crumbs, and peppers, mix well
Grease a 5X9" loaf pan (I used a cupcake pan, because I don't have a loaf pan, and it takes less time you may want to consider doing this as well) and bake for 45 minutes (using a cupcake pan bake about 27 minutes, or 25-30 to be more vague) and then add the remaining ketchup to the top of the loaf and bake 15 more minutes (for both loaf pan and cupcake pan).


No comments:

Post a Comment