I enjoyed a lovely dinner the other night, thanks to Lindsay, the Happy Herbivore. Her mock meatloaf recipe has been on my “to-try” list for a long time, and I am so glad I finally got around to making it. The loaf firmed up perfectly, it was easy to make, and the taste was superb. Even my mom, who is VERY hard-to-please when it comes to vegan “meats” said, “Katie, I have to admit that this is really, really good. It’s one of the best vegan meat dishes you’ve had me try.”
How’s that for a positive review?
I only cooked the loaf for 40 minutes at 380 degrees, used less soy sauce, and left out the optional horseradish and ketchup topping. But other than these minor things, I followed Happy Herbivore’s awesome recipe exactly. And I will definitely be making this again. (For the past few days, I have been savoring the leftovers.)
Mixing the ingredients:
A firm, hearty loaf:
To go along with the loaf, I boiled some whole wheat noodles and whipped up my delicious mashed cauliflower recipe, this time using purple cauliflower. The meal was almost as beautiful as it was tasty.