Savory TVP Loaf

Textured Vegetable Protein (TVP) is simply amazing. It deserves to be called a "super food" if you just consider the nutritional content alone: 80 calories, 12g protein, 4g dietary fiber, 0g fat (of any sort) per serving. Add to that it's delicious flavor (and it's ability to work well with other flavors), and you a very powerful combination that IMHO should be a regular part of your vegan diet.

This dish is a savory loaf. I won't even label it a "meat" loaf because it doesn't pretend to be, even though it has similar characteristics both in terms of nutrition (minus all that saturated fat) and texture. However, the flavor is quite unique and deserves to stand on it's own merit.

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Now, I should warn you: preparing this is not for the faint of heart, as it takes a lot of work. But the result is a very rewarding, satisfying meal - and it will even yield leftovers that work perfectly well if simply warmed in the microwave the next day. And, if you slice it and pair it with my Red Onion and Mushroom gravy, you end up with nothing short of gourmet wonder. Behold (click image to enlarge):

Ingredients:

• 1/4 cup ground flax seeds

• 2 tbsp nutritional yeast

• 2 tbsp brown sugar

• 2 cups Textured Vegetable Protein (TVP)

• 1/2 cup vegan breadcrumbs (e.g. Panko)

• 2 tbsp organic unbleached all purpose flour

• 1 slice vegan whole wheat or multigrain bread

• 1/2 cup unsweetened soy milk

• 1 1/4 cups water

• 4 tbsp reduced sodium soy sauce

• 1 yellow onion, coarsely chopped

• 6oz can organic tomato paste

• 1 tbsp extra virgin olive oil

• 2 tbsp fresh chopped parsley

• 1/2 tsp ground cayenne pepper

• all natural cooking spray

In a large bowl, soak slice of bread in the soy milk for 10 minutes. Break the soaked slice of bread into pieces with a fork, and add TVP. Combine with 1 1/4 cups water, and let soak for 10 more minutes. Add all other ingredients except olive oil, and stir to combine well. This may take a few seconds of stirring vigorously with a large spoon or spatula, but make sure to mix everything together as well as possible.

Preheat oven to 375 degrees. Spray a 9 x 5 pyrex baking dish with cooking spray - cover very well, including the sides all the way up to the top. Spoon all of the mixture into the pan, and spread evenly. In a standard baking dish of this size the mixture should be close to the top (about 0.5-1 from the top or so). Drizzle the top of the loaf with the olive oil as evenly as possible. Place in 375 degree oven and bake for 35 minutes, or until top is golden, crispy brown. Remove from oven and allow to cool for 5-10 minutes.

With a butter knife, carefully separate the edges of the loaf from the baking dish. It should not stick if you apply the cooking spray well enough, but it's a good idea to do this anyway. Place a serving dish on top of the loaf, and quickly (but carefully) flip it over upside down, so that the top of the loaf falls to the serving dish. It should fall out completely and more or less in tact. Carefully remove the dish and you should be left with a free standing loaf.

To slice it, you should use a long knife and just push straight down (not side to side). Then use a spatula to place each slice on a plate. You can get 6 large or 8 medium-sized slices from the loaf. Serve with a generous helping of my Red Onion and Mushroom Gravy if you like. If you prefer to make this very low fat, then avoid drizzling the olive oil on top of the loaf, and try serving with soy sauce instead. Either way, the loaf itself has very little fat per serving (with or without the olive oil drizzle). And trust me, if you cut it into 6 slices, each slice will definitely hit the spot. This thing is just packed full of nutritious goodness - perfect for a post-workout meal for example.

To store the leftovers (if any), I just wrapped it in aluminum foil (half the loaf, in tact) and put it in the refrigerator. Then you can just heat each slice in the microwave for about 1 minute and 30 seconds, and it's ready to eat again.

Enjoy!

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Posted in Cleaning Services Post Date 12/21/2015