Saturday, June 23, 2012

A Few of My Favorite Things...

When the dog bites, when the bee stings, when I'm feeling sad..... I simply head straight to my kitchen and whip together some bad ass comfort food. Had Sister Maria sang that little ditty to the Von Trapp children I think we would have had a much different movie on our hands! But let's be honest do snowflakes that stay on your nose and eyelashes compare to a delicious full hearty comfort food meal? Me thinks the snow flakes melt and the comfort food reins supreme. 

Oh yes, vegans have comfort food and it is wonderful. That picture is of a personalized sized meatless-loaf topped with mashed potatoes and smothered in spiced mushroom gravy. Yummmmmmmm. (That photo was actually taken with Instagram - it's another favorite thing of mine, and here comes the shameless plug to check out my Instagram for all sorts of yummy photos -> @got_catering)

We all have days where comfort food is necessary to our mental health, and if you are vegan it ends up being good for your physical health as well. That my friends in an epic win-win situation. So for any rainy day, a blue feeling, or a regular hunger pain I suggest....

Meatless-Loaf (serves 6)

Adapted from the Engine2 Diet
Gluten Free

1 Tablespoon sesame oil
3 stalks celery, finely chopped
1/2 a yellow onion, finely chopped
2-3 cloves of garlic, pressed
8oz package of organic tempeh (original flavor), finely chopped
1/3 cup walnuts, finely chopped 
10oz firm tofu, crumbled
1 1/4 cup gluten free rolled oats
3 tablespoons tamari
1 tablespoon Dijon mustard
2 teaspoons dried parsley
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon basil
*can use ketchup as a topper

Start off with preheating the oven to 375 degrees. Next toss your finely chopped celery, onion, tempeh, oil, and garlic into a large pan on high heat. Stir the pan often to help infuse all the flavors into the tempeh. Keep on high heat for about 5 minutes and then turn to low and allow about 5 more minutes for everything to blend. Once finished set aside to cool. 

In a large bowl combine the crumbled firm tofu, walnuts, and oats. In a smaller bowl combine the tamari, mustard, parsley, thyme, rosemary and basil: whisk all the ingredients together. Once the tempeh mixture has cooled add it to the large bowl and stir everything together. Then slowly pour the contents of the small bowl into the large bowl. Stirring constantly to blend all the ingredients together. Once everything is blended together place your meatless-loaf into your pan. I opted to top my meatless-loaf with some ketchup. If you want the cute little personalized sized loafs use one of these! A 6-cup Giant Muffin Pan:

If you are cooking in an average sized meatloaf pan (9 1/2"L x 5 1/4"W) allow 55-60 minutes to bake, or until a toothpick inserted into the center comes out clean. If you are opting for mini personalized sized loafs allow 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Once they are finished have fun! Dress them up and enjoy!!


  1. this looks awesome!!

  2. This looks delicious! I can't wait to try this one, I love comfort food. It will have to wait a few days since I have left over stir-fry (thanks for that post). I'll be sure to let you know how I like it.

  3. Putting the nut loaf in a muffin pan is a brilliant idea! I love making nut roast at Christmas but always thought that when sliced it looks like a side dish rather than the main feature.