substitute for 2 eggs
1 tablespoon soy sauce
1 box med. firm silken tofu (350 g)
3/4 cup chopped walnuts
1 packet vegan dried onion soup mix (1.5 oz)
1 1/2 cups chopped onion
1/2 cup chopped celery
2 cups chopped mushrooms
oregano, bazil & ground pepper
1 1/2 cups vegan bread crumbs
Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend until smooth.
Sauté vegetables until onions are transparent (add other diced veggies if you wish – ie peppers, carrots, etc). Add herbs/spices while vegetables are frying.
Mix blender ingredients, cooked vegetables & vegan bread crumbs together in a large bowl.
Press into a greased loaf pan.
Bake at 350 degrees F. for 45 minutes. Let cool slightly. Turn loaf out and slice.
Adapted slightly from vegweb.com
April 30th, 2018 at 9:03 am
This is one of the first vegan recipes I ever made! I’ve been making this recipe since finding it on VegWeb 15 years ago. My kids love it! They request it every year for thanksgiving…even though they’re in their 20’s now. I use a homemade onion soup mix now, but there are vegan ones in store. I make it in an 8×8 cake pan now just because it’s easier.