Continuing with the accidental comfort food theme of this month, I whipped up a vegetarian meatloaf for dinner last night. I’ve never tasted “real” meatloaf (my husband claims this makes me less of an American) so I’m not sure what it’s supposed to taste like, but my Not!Meat Loaf turned out fairly well! The meatloaf loving husband polished off about three servings all by himself, so we’ll call it a success.
Long ago, in my early teenage vegan years, I used to make a veggie meatloaf from the fabled magical loaf studio. They always came out okay, but kind of like something your weird hippy aunt would serve. This time, I used the meat loaf recipe from Quick and Easy Vegan Comfort Food with a few modifications:
1.We were low on ketchup so I replaced half of the 1 1/2 cups called for in the recipe with a combination of tomato paste and sriracha sauce. The sriracha makes it quite spicy, unlike a traditional meatloaf, which we appreciated.
2. I used green onion instead of red and added about a 1/2 cup of chopped carrots, just because.
One of the things I love most about the recipes in Quick and Easy Vegan Comfort Food are their adaptability. Unless I’m thinking ahead and remember to check ingredient lists before I go shopping, I almost always end up subbing or swapping ingredients in recipes, based on what I have on hand. This meat loaf stood up to the challenge. It’s also fairly healthy, as far as meat loaf goes with lots of fresh veggies, soy protein and only a small amount of oil.
Next time I make this, I may try forming the dough into patties for veggie burgers.
Tomorrow’s VeganMoFo post: veganized banana coffee muffins, courtesy of Paula Deen!
veggies and things 