Saturday, November 26

Grain Loaf

Usually Amber likes to have Tofurkey at Thanksgiving. It's a faux meat shaped like a little round turkey ball. I think it taste horrible. I have tried it on 3 separate occasions and just hated it. It has a weird aftertaste. However the Tofurkey company makes awesome lunch "meats" that hubby and I just love! I don't understand why I don't like the Tofurkey pretend turkey. Hubby doesn't like it either so this year at Thanksgiving I told my daughter... NO TOFURKEY! She said, "Well what then?" I was like, "Nothing. Why do we need something like that? The side dishes are the best anyway." But she said, she wanted to bring a grain loaf. I was thinking.... riiiiiiiiiiiiiiiiight. :-/

But OMG! It was amazing!!!!!
Hubby and I loved it so much!
We even took some home and ate it like meat loaf sandwiches the next day.

I looked up the recipe (<---click there) daughter used and WOW thats a lot of ingredients but it was really, really, really good. So if your feeling adventurous.... try it. :-)

I am totally going to make it myself. :-)

In case something happens to the recipe on that blog,
I am going to copy it here. I don't want to lose it.

Thanksgiving Meatless Loaf


  • 1 medium sweet potato
  • 1 medium onion
  • 2 ribs celery
  • 1 medium carrot
  • 2 cloves garlic, minced
  • 1 15-ounce can cannellini beans (or other white beans), drained and rinsed
  • 14 ounces extra-firm tofu (one 14 to 16-ounce package)
  • 2 tablespoons gluten-free soy sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon spicy brown or whole-grain prepared mustard
  • 1/4 cup fresh parsley, chopped
  • 1/2 tablespoon rubbed sage
  • 1 tablespoon thyme leaf
  • 1/2 tablespoon dried rosemary, crushed
  • 1 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 tablespoons nutritional yeast
  • 1/2 cup chopped walnuts (optional)
  • 3/4 cup quinoa flakes or quick oatmeal


  1. Wash a medium sweet potato (about 7 ounces), pierce it several times with a fork, wrap it in a paper towel, and microwave until done, 4-5 minutes. (Alternately, bake or steam the sweet potato.) Allow to cool enough to handle and then peel and set aside.
  2. Mince the onion, celery, and carrot. You can do this quickly by cutting each vegetable in quarters and then pulsing in a food processor until finely chopped.
  3. Heat a large, non-stick skillet. Add the minced vegetables, including garlic, and cook, stirring regularly, until they become tender, about 6-10 minutes. Add water by the teaspoon if necessary to keep the vegetables from sticking or becoming dry. Once they’re softened, add the drained beans and mash them lightly with a slotted spoon or spatula.
  4. Place the peeled sweet potato into the food processor along with the tofu, soy sauce, and all seasonings, including nutritional yeast. Process until fairly smooth. Add the walnuts and pulse a few more times. Scrape the tofu mixture into a large mixing bowl and add the quinoa flakes and the cooked vegetables. Stir well.
  5. Preheat oven to 375F. If you have a silicone baking mat (recommended) place it on a baking sheet. Otherwise line the baking sheet with parchment paper or spray with non-stick spray. Spoon the tofu mixture onto the prepared baking surface, using dampened hands to shape it into an oblong or oval loaf about 2 1/2 inches high. Bake for 25 minutes or until the top is evenly browned. Loosely cover with aluminum foil and cook for 20 more minutes. Check to make sure that the center is firm; if not, give it a little extra time. (You can also remove the foil and cook for 5 more minutes for a crunchier crust.) Remove from oven and allow to stand for 10 minutes before slicing and serving.
Serving Suggestion: Serve alone or with Mushroom Gravy on the side.
Preparation time: 20 minute(s) | Cooking time: 1 hour(s) 5 minute(s)
Number of servings: 8 | Yield: about 16 slices

Nutrition Facts

Nutrition (per serving): 315 calories, 75 calories from fat, 8.8g total fat, 0mg cholesterol, 682.7mg sodium, 949.5mg potassium, 42.7g carbohydrates, 9.7g fiber, 3.8g sugar, 19g protein, 8.9 points.
Without walnuts: 266 calories, 32 calories from fat, 4g total fat, 7.5 points.

No comments:

Post a Comment