Crumbly Loaf With Saut

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For the Loaf:
1/2 cup soft tofu
1/4 cup soymilk
1 cup fresh bread crumbs
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. ground allspice
2 Tbsp. corn oil
8 ounces white mushrooms, finely chopped
1/4 cup grated carrot
1/4 cup minced onion
2 cloves garlic, minced
1 lb. finely minced or grated seitan (available in health food stores)
1 Tbsp. Dijon mustard
1 1/2 cups Basic Brown Sauce

For the Basic Brown Sauce:
2 cups vegetable stock
1 Tbsp. soy sauce
1/2 tsp. minced fresh parsley
1/4 tsp. thyme
1/8 tsp. sage
1/8 tsp. pepper
2 Tbsp. cornstarch dissolved in 2 Tbsp. water

• Heat the oven to 375 degrees F.
• Combine the tofu and soymilk in a food processor until smooth.
• Mix the bread crumbs, salt, pepper and allspice in a large bowl. Pour the tofu mixture over the crumbs, stir and let soak 10 minutes.
• Heat the oil in a large skillet, add the mushrooms and sauté, stirring frequently, until softened, about 2 minutes. Increase the heat to medium-high and cook, uncovered, until the liquid has evaporated, about 3 minutes. Add the carrot, onion and garlic and sauté until tender, about 4 minutes. Add the sautéed vegetables and the oil left in the skillet to the crumb mixture, along with the seitan. Mix gently with your hands; the mixture will be very soft at first.
• Spoon into a shallow loaf pan, smooth the surface and spread with the mustard. Bake for 45 minutes. Remove from the oven and let stand for 10 minutes. Serve with Basic Brown Sauce.
• For the sauce, in a medium pot over medium-high heat, bring the vegetable stock to a boil. Add the soy sauce, minced fresh parsley, thyme, sage, and pepper. Reduce the heat to a low simmer. Whisk the cornstarch mixture into the sauce to thicken. Simmer for 5 minutes and adjust the seasonings to taste.

Makes 4 to 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind