- 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.
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