Hello! Happy Friday! Did you think you'd actually have to end the week breaking out your winter jacket? Because I certainly did not. Meh.
A vegan meatloaf. How weird does that sound, and clearly a large oxymoron. BUT I had to try this! Ever since I discovered dried TVP flakes, my cooking world expanded so much. Have you tried them?! If not, all these flakes of joy are, are dehydrated soy. And when you put them in water, they puff up and resemble something like a pale taco crumble (with zero flavor of course). ALSO- they’re very inexpensive, go a LONG way, and are very high in protein. Ever had bacon bits? They’re made of TVP! Make sense?!
So, since it looked so much to me like a meaty crumble, and I use a lotttttt of the time when making my spicy taco meat, I had to try it in a meatloaf! And after many, many attempts, I feel I finally perfected it. I literally added mostly all I'd add in a regular meatloaf if I were to make one, minus actual eggs. And it came out great!
Also bonus recipe-- this curry sauce. WOW. Thanks to Fuss Free Flavours for creating this. If you've been to the UK, or you currently live there, you've most likely had Chinese takeaway with curry sauce on your chips or fried rice. And all I can say is YUMMMMM. So had to re-make, and basically have it every day this week. so far. :)
I N G R E D I E N T S:
2 cups of dried TVP flakes
2 cups of veggie broth or vegan beef broth
1/2 cup of ketchup (plus a little for the top!)
2 Tbs of ground flaxseed + 4 Tbs of warm water, mixed well
1 large onion, diced
3 cloves of garlic, minced
1 Tbs of worcestershire sauce
3/4 cup of breadcrumbs
1 tsp of each dried oregano, basil, sea salt
PREP: Begin by soaking your TVP flakes in a big bowl with the hot broth and ketchup + a pinch of salt. Mix well to combine and let sit so they rehydrate and absorb the flavors. While thats sitting for about 10-15 minutes, make the flaxseed mixture, and diced your onions and garlic. Also, preheat your oven to 375 degrees fahrenheit.
In a large pan over medium heat, add a swish of olive oil. Once hot, toss in the onions and garlic and cook until soft and begin to turn golden. Now, in a food processor, add the TVP, onions, garlic, worcestershire sauce and flax egg. Process low until all is combined well - just under a minute here. Once processed, pour into a large bowl and now add breadcrumbs and spices. Knead well to combine and it will really look like a raw meatloaf mixture here! CRAZY.
COOK!: In a loaf pan (I used my glass one), slightly grease with a tad of oil. Spread the meatloaf mixture in, and spread just a tablespoon or so of ketchup. Cover + cook for 1 hour, then remove foil, increase heat to 425 and cook for an additional 15-20 minutes so the sides and top begins to brown. Watch carefully so it doesn’t burn if your oven is a little hotter than mine! NOW, its important to let this sit for at least 20 minutes before diving in to set. It will be a little softer than your regular meatloaf if you eat it the same day when it’s hot, but I always find it’s better the next day after its set in the fridge and reheated in the oven. It’s a great recipe to make ahead. It’ll become much firmer, but entirely up to you!
THE BEST CURRY SAUCE
4 tsp of cornstarch
1 tsp of curry powder
1/2 tsp of five spice
1/4 tsp of each ground ginger + garlic powder
1 Tbs of vegan butter
2 tsp of soy sauce (or use tamari to make GF)
2 tsp of sambal oelek (or chili sauce)
250 ml of veggie stock
PERFECTION: Mix 2 tsp of cornstarch and dry spices in a small bowl. In a small saucepan over medium heat, melt butter and add the cornstarch spice mixture. Cook until hot and bubbly for just a minute while mixing to combine. Now, reduce heat to medium low and add a small splash of broth at a time while whisking well so it becomes a sauce but with NO clumps. Do not use all broth here! Only half. In a separate bowl, add 2 tsp of cornstarch with just a tablespoon or so of broth. Mix well- and pour into the bubbling sauce. Whisk to combine and add remaining broth, soy sauce and chili sauce. Reduce to low and cook on a gentle simmer for a few minutes, while whisking often/scraping bottom and sides, until all flavors come together and it becomes a perfect sauce. It’ll thicken as it sets, but it’s perfect fresh off the stove!