Meat Alt: Meatloaf (TSoyP)

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(i've not tested this yet)

 

 

* Exported from MasterCook *

 

Meatless Meat Loaf (TSoyP)

 

Recipe By :TriColor Diet by Martin Katahn

Serving Size : 8 Preparation Time :0:00

Categories : Tvp

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups textured soy protein granules

2 1/4 cups boiling water

8 ounces tomato sauce

1 medium onion -- chopped

1 tablespoon olive oil

3/4 cup high-gluten whole-wheat flour

(or 50/50 flour and breadcrumbs)

2 tablespoons tamari soy sauce

1 tablespoon vegetarian worcestershire sauce

1/4 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon basil

1 teaspoon oregano

1 teaspoon marjoram

1/2 cup fresh parsley -- minced

 

1. Place the soy granules in a large mixing bowl, add the boiling water and

tomato sauce, mix well, and let stand for 10 minutes.

 

2. Place the chopped onion and oil in a microwave-safe dish and microwave until

soft (about 3 minutes) or saute until soft on the stove in a small skillet.

 

3. Add onions and all remaining ingredients to the rehydrated soy granules and

mix well.

 

4. Put the mixture in a lightly oiled loaf or bread pan, 9x5x2.5 inches (or a

suitably sized casserole), and press down firmly with a large spoon, smoothing

the top.

 

5. Bake at 350 degrees for 45 minutes, or until firm (if it begins to brown too

deeply before it is done, cover with aluminum foil).

 

6. Remove from oven, let stand for 10 minutes, run a knife around the edges, and

turn loaf out on a platter.

 

TIP : This loaf goes well with Onion Gravy. It's excellent the next day in

sandwiches. I sometimes make a spicy version in a large casserole, covered with

tomato sauce (a 16-ounce can) and sprinkled with cayenne pepper before baking.

-MK

 

NOTES -- Textured Vegetable Protein: The acronym " TVP " is commonly used to mean

any kind of textured vegetable protein, but it is actually a registered

trademark of the Archer Daniels Midland Company, so when you see a product

labeled TVP®, that product will have been produced from soy flour and not some

other grain. Textured vegetable protein can be made from grain such as wheat. We

use defatted soy flour in our own preparations.

 

We obtain generic defatted soy flour (it does not carry the TVP trademark) in

bulk from our health-food store where it comes in various forms, including

granules, flakes, and chunks. If only the chunks are available in your area,

they can be ground down to granule size in a food processor.

 

Textured vegetable protein from soy flour is fat free and is quite tasteless and

takes on the flavor of herbs and spices. It has much more body than tofu, and

meat-loaf analogues can be made with different textures from very firm to soft,

depending upon how much flour or breadcrumbs you add.

 

S(Edited by):

" Hanneman (kitpath) on 04-Sep-2001 "

Copyright:

" © 1996 Katahn Associates ISBN039303920X "

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Per Serving (excluding unknown items): 391 Calories; 4g Fat (8.4% calories from

fat); 77g Protein; 24g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 486mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 10 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : If you are looking for vegetable dishes that resemble meat dishes in

taste and texture, I recommend you try our meatless meat loaf. Inspired by The

TX/P® Cookbook by Dorothy R. Bates (Summertown, Tenn.: The Book Publishing

Company, 1991). The high-gluten whole-wheat flour that we buy in our

health-food store and use in this recipe gives our loaf a very firm texture. If

you like a softer texture, use a fifty-fifty mixture of breadcrumbs and flour.

 

Nutr. Assoc. : 26389 0 0 0 0 26388 0 0 1656 0 0 0 0 0 0