An unexpected mix of veggies, walnuts, tofu and oats results in a hearty and savoury version of a timeless classic.
Ingredients
Meatless Loaf
1 lb Japanese eggplant
1/2 cup walnuts
1 lb firm tofu
1/2 lb crimini mushrooms
2 cloves minced garlic
1 cup wheat germ
1 cup oats
1/4 cup chopped Italian parsley
1 Tbsp chopped fresh sage
1 Tbsp black pepper
1/4 Tbsp chili flakes
Gravy
2 1/2 lbs sliced mushrooms
1 onion, chopped
2 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 Tbsp tomato paste
1 Tbsp flour
1 cup vegetable stock
pinch of salt and pepper
3 Tbsp olive oil
Method
Meatless Loaf
- Roast eggplant in foil for 35 min in a 350°F oven. Let cool and peel.
- Pulse eggplant in a food processor until smooth, place in a bowl.
- Pulse mushrooms, tofu and walnuts all separately in a food processor and add to the eggplant (walnuts should be very fine and the rest a little coarser for texture).
- Add remaining ingredients into the bowl and mix together using your hands.
- Transfer the mixture to a loaf pan and bake for 1 hr in a 350°F oven (place a water bath in the bottom of the oven).
Gravy
- Sauté mushrooms and onions in olive oil until caramelized.
- Add tomato paste, stir constantly for 5 min then add flour.
- Cook for another 10 min. Add soy sauce, Worcestershire, vegetable stock, salt and pepper.
- Lower heat and simmer for 15 min or until thickened to a gravy consistency. Serve on top of meatless loaf.
Yield 1 loaf pan
