Allergic Vegetarian™

Better Healthy Living for Life™



Recipe: Mushroom Meatloaf

Free of:  CF, DF, EF, FF, GF, GaF, KF, 
OF, PF, POF,  
SEF, SHF, SWF, TNF, WF, V, Veg 


I was craving a Vegan version of Meatloaf but didn't have a suitable
KF recipe, so I decided to make one. I use Tofu that has been 
pureed until smooth. This is what helps get the loaf to bind. I add
Nutritional Yeast for added B12. I give you a HP like sauce that is
not quite like the Original, but I was using what I had on hand. 
However, I do give you a link to my other version, which is closer
to the Original while keeping it KF. 

This recipe uses only the ingredients I had on hand. Also, there is 
a lot of stuff that goes into a traditional meatloaf that I can't have.
Feel free to add in those things if you aren't making this for someone
who eats KF, GF or OF/GaF. 

Making your own Tamarind Paste will require using either the hands 
or the cheese cloth to separate the pulp from the stringy threads and
hard bits found in the Tamarind block. I use the cheese cloth because 
it's easier for me then the hand method. Just use enough Cheese Cloth 
so that the hard bits can't get out, but the pulp can. 

A note on Olive Oil: Light Olive Oil can withstand high heat of 460 F (about 
260 C). Extra Virgin Olive Oil smoking point is a lot lower, depending on quality 
and brand - 200 F (100 C) - 400 F (200 C). Never heat the oil to smoking
point and you shouldn't lose much of the nutrient value of Olive Oil. Canola 
Oil, by the way, has a smoking point of about 420 F, not much better then
some brands of Extra Virgin Olive Oil. Thus, the claim that you should really
use Canola Oil is pure rubbish! 


Ingredients:

1 - 12 oz. pkg Extra Firm Tofu

1 - 8 oz. pkg Baby Portobello Mushrooms, coarsely chopped
1 tsp Ginger
Olive Oil, for frying

Tofu Ingredients: 

1/2 tsp. Allspice
1/2 tsp. Cumin
2 TB Sweet Basil
2 tsp. Coriander
1/8 tsp. Cloves
1/4 tsp Cardamom
1/2 tsp. Chili Powder 
1 TB + 2 tsp Bragg's Liquid Amino
1 tsp Tellicherry Black Pepper or to taste

1/4 Cup Nutritional Yeast
1/2 Cup Rice (Sticky is best!) 


Almost Faux HP'ish Sauce: Keeps for 6 days in refrigerator. 
Freeze extra in ice cube trays and then bag when frozen.
Dethaw as needed. 

See  Faux HP'ish Sauce  the more authentic tasting KF version.

1 - 15 oz can GF Tomato Sauce (without onions or spice)
1 tsp Dark Chili Powder
1 tsp Paprika
1 tsp Oregano
1 tsp Ginger
2 TB Sweet Basil
3 TB Tamarind Paste
1 TB Vegan Raw Sugar
1/4 tsp Cloves
1/4 tsp Allspice
2 TB Molasses
1 tsp Tellicherry Black Pepper, or to taste
1 TB Arrowroot mixed in 1 TB water

To get Tamarind Paste:

1) Pull off a small handful of Tamarind from the block and put in a pan. 
2) Put 4 TB of water in pan. Bring to a boil.
3) Reduce to a simmer. Stirring from time to time, simmer covered for 2 minutes.
4) Turn the heat off. Stir once more than allow to sit for 15 minutes. 
5) Transfer the tamarind to a cheesecloth covered bowl. 
6) Bring the folds of the cloth together and twist, squeezing the paste into the bowl. 
7) Discard the leftovers in the cloth.. Use the liquid in the bowl in the sauce. 


How to Make:

1) In a food processor, blend the Tofu until smooth and creamy.
If using a blender, you'll have to blend a little at a time in as little
Soy Milk as possible. You can use a tiny whisk, but this does not
work as well. 

2) Saute the Mushrooms in the Ginger and Olive Oil.

3) In a food processor, mix the Tofu and all the Tofu Ingredients (so labeled), 
until well ground.

4) Add in the Mushrooms to the bowl and mix gently until blended.

5) In a sauce pan. Add in all the Sauce ingredients, Tamarind Paste,
and Tomato sauce. Mix well.

6) Cook the Sauce over high heat until it comes to a boil. 

7) Reduce to simmer, stirring often, until the sauce has reduced and 
is of the consistency you prefer. 

8) Line the loaf pan with aluminum foil. Grease the foil with Olive
Oil. I line the sides as well. 

9) Pour the Tofu mixture into the pan. Leave a little space on top
for the sauce. 

10) Pour some of the sauce over the Tofu Loaf. 

11) Cover with foil and seal around the edges. 

12) Cook in the oven at 375 F (190 C) for 1 hour. 
If you have a powerful oven, you may get away with 350 F (180 C). 
My oven is old. 

13) Add more sauce on top of the Loaf. 

14) Cook, uncovered, for another 15 minutes, until firm and brown.