TVP & Gluten Loaf

• 3 cups dry plain Textured Vegetable Protein (TVP)
• 2-1/2 cups boiling water
• 4 beef flavored bouillon cubes
• 8 ounce can tomato sauce
• 1/4 cup dry onion flakes
• 2 tablespoons dry green pepper flakes
• 1/4 cup vegetable oil
• 1/2 teaspoon EACH black pepper and garlic powder
• 1 tablespoon natural or brown sugar
• 1 cup wheat gluten flour (this is the only kind that will work)

Measure the TVP, dry onions, dry green peppers and vegetable oil into a large bowl. Set aside. Bring the water to a boil, and dissolve the bouillon cubes in it. Pour the boiling bouillon overtop of the TVP, dry vegetables and oil. Stir the mixture up and allow the bouillon to be absorbed. Pour in the tomato sauce. Stir it all up so that it is evenly moistened. Add the black pepper, garlic powder, sugar and vital wheat gluten. Stir the mixture up lightly but thoroughly. It may seem a little dry, that is alright. Pack the mixture into a well oiled 9" by 5" loaf pan. Pack it down tightly. Bake at 350° for 35 to 45 minutes. The top will be browned and the mixture will be moist on the inside, but crispy on the outside. It should hold together pretty well. Allow it too cool for at least 10 minutes, up to 20 minutes. Cut the loaf into 1/2 inch thick slices and serve with green beans, sliced tomatoes, mashed potatoes and gravy. This is what family meals are made of, absolutely delicious. Leftovers make great sandwich fillings. I like mine with mayonnaise, although some folks may prefer ketchup and shredded cheese with theirs. Makes 12 servings.

If your TVP is pale or soybean colored, you may want to add a teaspoon of kitchen bouquet browning liquid to the boiling water. This will make your loaf a more appetizing and meaty color. The wheat gluten in this recipe is what makes it stick together the way a good meatless-meatloaf should. The wheat gluten also gives the loaf a delicious chewy texture, which resembles real meat. This loaf won't fool dyed-in-the-wool meat eaters, but it can make converts out of them. Yummy.