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This tastes just like thanksgiving in a warm, moist loaf. I get so many compliments on this, its ridiculous! Vegans & meat eaters love it, I know you will to!
Binder (4 tbsp water, 4 tbsp oil, 4 tsp baking powder)
1 tablespoon soy sauce
2 boxes firm tofu
2 (1 1/2 ounce) packets vegan dried onion soup mix
1 cup walnuts, chopped
2 teaspoons oil
3 cups onion, chopped
1 1/2 cup celery, chopped
3 1/2 cups mushrooms, chopped (I use portobello mushrooms)
4 teaspoons Italian Seasoning
3 cups bread crumbs
1 cup Ketchup, 2 tablespoons Sriracha Chili Sauce, 2 tablespoons brown sugar
Preheat oven to 350 degrees F. Mix the binder ingredients in cup, add to blender. Next, add soy sauce, tofu, and onion soup mix, walnuts into the blender as well. Blend until smooth. Rub a 11×7 baking dish with a very thin layer of vegan butter.
Heat the 2 tsp of oil in large frying pan and saute onion, celery, and mushrooms until onions are transparent. Add italian seasoning & cook for 5 more minutes.
Thoroughly mix cooked vegetables with the ingredients from the blender & bread crumbs in large mixing bowl. In a separate bowl, mix together the ketchup, sriracha & brown sugar.
Press into prepared baking dish & top evenly with ketchup mixture. Bake for 75 minutes. Let cool slightly & serve! Serves 8.