Vegan “Meat” Loaf, Gravy and Couscous Recipe

Vegan “Meat” Loaf

by my friend, Megan


  • 1 Package of Firm Tofu, drained, pressed and crumbled
  • 1 cup sliced mushrooms
  • 1 white large onion, chopped
  • 2 Tbsp of Vegan Worcester Sauce
  • 4oz tomato sauce
  • 1 1/2 cup bread crumbs
  • 4 1/2 tsp of Ener-G Egg Substitute, plus veggie broth to mix the Egg Re-placer
  • Cayenne pepper, chili pepper and salt, pepper
  • 5 cups Vegetable broth
  • 2 Tbsp cooking sherry
  • 4 cloves garlic, chopped
  • 1/2 cup flour
  • 1 cup Couscous
  • olive oil

Directions for the “Meat” Loaf:

In a large bowl crumble drained tofu and season with Cayenne Pepper, Chili Pepper,  1 clove of chopped garlic, salt and pepper (about a tsp of each spice – salt and pepper, how you like).

Heat a medium size skillet with a little olive oil. Fry tofu for 10 minutes, stirring often.

Remove from heat and place tofu back into mixing bowl.

Add 1/2 of the chopped onion, vegan Worcester Sauce, tomato sauce, bread crumbs, egg subsistute (mixed with 9 Tbsp of veggie broth before adding the “egg” to the “meat” loaf mix), sliced mushrooms, garlic 3 cloves of chopped garlic, salt and pepper.

Mix together w/ hands like old fashion way.

Form into a loaf in a 3 inch or more greased deep pan

Pour about an inch of vegetable broth around meat loaf

Cook for 60 min to 80 min at 375 degrees.

Directions for Gravy:

Bring the rest of the broth to a low boil, remainder of onions and garlic. Let cook until all softens then add sherry and flour. (mix flour with luke warm water in a separate cup then add to hot gravy mix until it thickens. Check for taste before serving and if its too salty add water if not salty enough add salt as i am estimating the amount of salt.

I served the “meat” loaf and gravy with couscous cooked in vegetable broth.

Directions for Couscous:

1 cup of couscous soaked in hot veggie broth…just cover the couscous with broth and cover. Wait 10-15 minutes. Then, fluff.


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