Vegan Textured Vegetable Protein and Tofu Meatloaf

High in protein as it made with tofu, textured vegetable protein (TVP) and vital wheat gluten.  This hearty "meat loaf" is packed with veggies and proteins. Serve it with a side of roasted potatoes and broccoli for truly delicious ( and suuuper nutritious) vegan feast! 

Any leftover meatloaf can be frozen, either in slices or in one big piece. Wrap it in foil and then store in a zip-log bag . To defrost, simply microwave or warm in the oven until completely warmed throughout.

Ingredients:

• 250g spinach
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 1 cube vegetable stock
• 1¾ cups boiling water
• 2 cups textured vegetable protein (TVP)
• 450g silken tofu
• 1 cup vital gluten wheat flour
• 1 tbsp nutritional yeast flakes
• 1½ tsp salt
• 1 tsp onion powder

Method:

Heat the vegetable oil in a medium frying pan over medium heat. Cook the onion, stirring occasionally, until transparent, about 5 minutes.

Dissolve the vegetable stock cube in the boiling water. Add the TVP and let it stand for about 10 minutes.

Preheat oven to 180ºC/160ºC for fan assist oven.

Pat the tofu dry, then mash it. In a large bowl, combine the TVP, spinach and tofu. Stir in the remaining ingredients.

Pour the mixture into a lightly greased 2 lb loaf tin and smooth the top.

Bake for 45 minutes or until it is brown o top. If the loaf begins to get too brown on top before 45 minutes, cover it with aluminium foil.

Let the loaf rest for 10 minutes after you remove it from the oven before serving.

Serve with vegan gravy. 

Note:  Any leftover meatloaf can be frozen either in slices or in one big piece. Wrap it in a foil. To defrost, simply microwave or warm in the oven until completely warmed throughout.