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Vegetarian Times Issue: April 1, 2007 p.44
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1. Preheat oven to 350°F. Grind walnuts to powder in food processor. Set aside. Coat medium skillet with cooking spray and place over medium heat. Add celery, onion, green onions and garlic, and sauté 4 to 5 minutes, or until vegetables are tender. Remove from heat, and cool.
2. Mash tofu in bowl. Stir in walnuts, vegetables, soy crumbles, oats, soy sauce, ketchup, mustard, parsley and poultry seasoning. Season with salt and pepper.
3. Coat 9x5-inch loaf pan with cooking spray and spoon mixture into pan, lightly packing in. Spread thin layer of ketchup over top of loaf, and bake 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool, then wrap in plastic wrap and refrigerate until ready to slice for sandwiches.
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Makes 1 loaf (8 slices)
Per SERVING:
| Calories | 219 |
| Protein | 16g |
| Total Fat | 11g |
| Saturated Fat | 2g |
| Carbs | 16g |
| Sodium | 613mg |
| Fiber | 5g |
| Sugar | 3g |
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I really like this recipe but - like almost every recipe I encounter - I've never made it as is. The tofu & the crumbles just seems like too much soy to me. I replace the tofu with mushrooms & increase the walnuts to about 1/2 cup. I also never have quick cooking oats, so I just give regular oats a whirl in the mini food processor if I have time. If not, I use the regular oats & it's fine. Oh! And I add one or 2 eggs to bind it. Great recipe though - goes fast in our house.
I don't use soy crumbles either. If I use any type of meat substitute I use the quorn crumbles. But, I like the idea of using more walnuts and perhaps even other seeds like quinoa and or the mushrooms- more like a nut loaf vs. a meatless meatloaf. Yum!
I thought it was great!! I added some left over lentils and added some vegan worstershire sauce. It didn't stick together super well, but the taste more than made up for it. Definitely making this again!
I thought it was awsome!!! it was a little sticky but tasty. I'm making it again next week !!!
I have been making this recipe ever since they printed it, and I love it- especially the next day. I sub out the soy crumbles with 1-1/3 cups cooked lentils, and I up the walnuts to 1/2 cup. I also mix ketchup in the loaf- as well as put it on top. It still holds together well. Thumbs up to the Worcestershire sauce as well!
I made this recipe on a friend's recommendation. Her meat loving husband enjoys this. Over the holidays, I prepared it for my vegetarian niece. Everyone there enjoyed it. I'll definitely be making this again. I like all the suggestions for changes to the recipe.
We enjoyed this for the first time tonight. I thought nothing could top the Chicago Diner Burgers recipe, but this one is way up there.
We love this. I find that you have to remember to soak the soy crumbles or its too crumbly and i like to pump up the flavor by doubling the mustard and poultry seasoning but all in all an excellent loaf warm or cold on sandwiches. If you end up with leftovers use it as veggie ground round in spagetti sauce.