Meatless loaf - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
serves 4
| 450-500 |
g |
tofu (soya bean curd), mashed |
| 100 |
g |
oats |
| 100 |
g |
tomato ketchup |
| 75 |
ml |
tamari (wheat/gluten free soy sauce) |
| 1 |
medium |
onion, finely chopped |
| 4 |
tbsp |
parsley, finely chopped |
| 2 |
|
garlic cloves, finely chopped |
| 2 |
tbsp |
dijon mustard |
| 1 |
tsp |
olive oil |
| ¼ |
tsp |
black pepper, freshly ground |
preheat oven: 180°C, 350°F, Gas 4
| 1. |
Mash the tofu, a potato masher works well for this. Alternatively mix in a food processer. |
| |
| 2. |
Add all of the other ingredients and mix with a wooden spoon or process until well combined. |
| |
| 3. |
Spoon into a 1lb loaf tin, either oiled or lined with baking parchment. Press mixture down, it will be
quite spongey so won't compress very much. |
| |
| 4. |
Bake for 1 hour then remove from oven and allow to cool in the tin for 15 minutes. After the resting time
place a plate over the top of the tin and turn the tin and plate upside down to release the meatless loaf onto the plate. |
| |
| 5. |
Slice with a sharp knife and serve. |
| |
As an alternative to the oats, wheat/gluten free breadcrumbs could be used to make the meatless loaf gluten free.
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