Tvp Faux Meatloaf
Discover the ultimate plant-based comfort food with this TVP Faux Meatloaf recipe! Packed with hearty textured vegetable protein, a blend of aromatic spices like smoked paprika and thyme, and the rich umami of soy sauce and Dijon mustard, this vegan meatloaf delivers big on flavor and texture. Ground flaxseeds serve as a nutritious binding agent, while finely chopped onion and garlic add savory depth. Topped with a classic ketchup glaze, this meatloaf is baked to perfection for a satisfying dish that pairs wonderfully with mashed potatoes or roasted vegetables. Ready in just an hour, it’s the ideal hearty and wholesome centerpiece for family dinners or meal prepping. Tailored for plant-based eaters, this recipe proves that comfort food can be both delicious and cruelty-free!
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1 cup Boiling water
- 0.5 cup Vegetable broth
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water (for flax eggs)
- 0.75 cup Breadcrumbs
- 1 small Onion, finely chopped
- 3 cloves Garlic, minced
- 0.25 cup Ketchup
- 2 tablespoons Soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a loaf pan with olive oil or line it with parchment paper.
Combine the ground flaxseed and water in a small bowl to create flax eggs. Stir well and let it sit for 5-10 minutes to thicken.
In a large mixing bowl, rehydrate the TVP by pouring the boiling water and vegetable broth over it. Stir, cover the bowl, and let it sit for 10 minutes to absorb the liquids.
Once the TVP is fully rehydrated, add the flax eggs, breadcrumbs, chopped onion, minced garlic, ketchup, soy sauce, Dijon mustard, dried oregano, dried thyme, smoked paprika, salt, and black pepper. Mix thoroughly until a cohesive mixture forms.
Transfer the mixture into the prepared loaf pan. Press it down firmly and evenly to ensure it holds together during baking.
Bake the meatloaf in the preheated oven for 30 minutes. For the last 10 minutes of cooking, you can optionally brush a layer of ketchup on top for a glazed finish.
Once done, remove the loaf from the oven and let it cool for at least 10 minutes before slicing. This helps it firm up and hold its shape.
Slice and serve warm. Pair it with mashed potatoes, roasted vegetables, or your favorite comfort-food sides.
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4521 mg | 197% | |
| Total Carbohydrate | 159.7 g | 58% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 29.0 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 4338 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
