*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was really awesome. I made this for thanksgiving as the main dish. I cooked it in a bundt pan and did alternating layers of tofu loaf and vegetarian stuffing. It turned out really well. The bundt pan made it look really good as well. Also I made a portobello mushroom gravy to go on top which made it even better.
This was a fantastic recipe. I followed it exactly with no problem. This recipe has unlimited possibilities as far as adding additional ingredients. Thank you to the chef! As a side note doesn't everyone know the difference between vegan and vegetarian in the use of eggs (re: poemmommy1 review).
THIS IS DELICIOUS! I will make again and again and again.:-) Thanks for an absolutely great recipe. I veganized it by using Chia Gel instead of eggs. Otherwise I followed the recipe ingredient list. As I noticed the loaf achieving the coloring that appealed to me after 30 minutes I relocated it from the top oven rack to the lower rack and cooked for another 10 minutes. Since I had not added egg there really was not anything to undercook. Forty minutes seemed quiet sufficient.
I have tried this recipe several times and it is delicious - it also serves as a great base to experiment with when adding more ingredients. If you are gluten intolerant use brown rice instead of the breadcrumbs and check the label on the soup mix. I also added carrots & broccoli & some cashew nuts. Experiment & have fun with this recipe!
I liked the recipe a lot. It's perfect fit my mom who just became a vegetarian and I who still eat meat can enjoy it as well. I didn't follow the directions thou. I added sweet peppers to the mix. Meatloaf isn't meatloaf without a glaze so I made one from a different recipe. It was 1/4 cup of ketchup 1/4 cup sweet & spicy mustard 1/4 cup balsamic vinegar And a ginger garlic spice. Turned out flavorful. Next time I'll chop up the mushrooms finer thou. I didn't like how big slices would fall out.
This was an okay recipe. The texture was nice and similar to meatloaf but I found the taste a bit off putting. I think it was the onion soup mix that I didn't like. I will try to figure out something else to add instead of that.
I've made this numerous times for different groups of people vegetarian and non-vegetarian alike and every single person raved about it. However I find that I always need to cook it at least an hour sometimes longer than what is stated in the recipe.