Date: Mon, 12 Jul 93 17:21:52 PDT
From: Peter_Brooks (firstname.lastname@example.org)
1-1/2 cup (dry) TVP
11.5 fluid oz boiling water
1/4 cup dehydrated onion: optional (Green, or even standard yellow
onion would work here, too.)
2 medium carrots: optional
6 oz mushroom (approx 2cup): optional
2 oz (~2/3cup) oatmeal
2 cup cooked white beans: optional
2 eggs worth of egg white, Scramblers, or other binder.
1 cup pureed tomato
Herbs and spices: I used some fresh basil, (dried) garlic, parsley,
paprika, black pepper. You can add some (1/2tsp) if you insist; my
other ingredients had plenty of salt...
Set up oven to 350 degrees (this is the Q-O recommendation: I have a
convection oven and the translation is tricky. Also, I undercooked nine a
Rehydrate the TVP [and dried onion, if you're using any] with the boiling water
Set aside 10 minutes or so.
Coarsely grate the two carrots.
Reserve 4 pretty mushrooms for garnish and slice the rest.
Puree the tomatoes. (I *thought* I bought a can of tomato puree, but I
got Romas somehow. Well, that's one reason I own a mini-food processor...)
Combine all but the garnish mushrooms and mix well.
Load into a loaf pan. This batch filled a 5 x 9(?) loaf pan almost to the
brim. Insert the garnish mushrooms. I tried adding some nutritional yeast
on top as a garnish, then realized it was far too much. Next time, I'll
add a litt nut-yeast to about 6 oz tomato and try it as a sauce.
Bake circa 1 hour at 350. A knife should come out clean and the top will
be nicely browned.
This turned out better than I expected. I've had carrot-dosed meatloaf
back in my SAD days, but the addition of the mushroom and beans
really worked. (It didn't hurt that I needed a bunch of calories
last night.) I'm tempted to try zucchini instead of the mushroom
in the near future.