Meat Loaf with Garlic Mashed Potatoes

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* Exported from MasterCook *

 

Meat Loaf with Garlic Mashed Potatoes

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 cups vegetable stock -- beef-flavored

1 1/2 cups TVP-ground beef style

1 onion -- finely chopped

2 tablespoons olive oil

1 1/2 cups Basic Tomato Sauce

3 ounces tomato paste

2 teaspoons dried oregano

2 teaspoons dried thyme

1 cup lecithin granules*

1/2 pound firm tofu

3 cups bread -- 1/4-inch cubes

 

Heat stock and reconstitute TVP in it for 10 minutes.

 

Saute onions in oil until transparent and slightly browned, about 3 minutes.

Add TVP and saute until brown, about 3 minutes.

 

Preheat oven to 375F.

 

In a food processor or blender, puree tomato sauce and paste with tofu, oregano,

and thyme.

 

Combine all ingredients in a large bowl, pour into a lightly greased loaf pan

and cover.

 

Bake for 30 minutes. Remove cover and bake for an additional 10 minutes.

 

Serve with Garlic Mashed Potatoes.

 

*Available in health food stores.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 735 Calories; 23g Fat (28.4% calories

from fat); 23g Protein; 109g Carbohydrate; 8g Dietary Fiber; 3mg Cholesterol;

2072mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 4

1/2 Fat.

 

NOTES : serves 4 to 6

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Basic Tomato Sauce

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup olive oil

1 onion -- finely chopped

8 garlic cloves -- finely chopped

2 fresh, ripe tomatoes -- chopped

1 28 oz can chopped tomatoes

1 tablespoon fresh thyme

1 tablespoon fresh basil

1 tablespoon fresh oregano

1/2 teaspoon red pepper flakes

1/4 cup red wine

1 tablespoon salt

1 teaspoon pepper

1/2 cup sake or red wine

1 cup vegetable stock -- beef flavored

 

In a large skillet, saute onion and garlic until transparent and lightly

browned. Add fresh tomatoes and saute 2 minutes.

 

Add remaining ingredients and simmer 1/2 to 2 hours.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

Yield:

" 7 cups "

 

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Per Serving (excluding unknown items): 1399 Calories; 115g Fat (72.9% calories

from fat); 15g Protein; 81g Carbohydrate; 15g Dietary Fiber; 2mg Cholesterol;

8133mg Sodium. Exchanges: 2 Grain(Starch); 9 1/2 Vegetable; 22 1/2 Fat.

 

NOTES : makes 6 to 8 cups. This sauce improves with age, so feel free to double

the recipe and keep unused portions in the fridge for several weeks.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0