1 cup dried TVP (rehydrated), browned Impossible meat, or other vegan meat substitute if desired.
Salt and pepper
Prepare pasta according to directions, very al dente! Rinse in cold water to stop cooking and set aside.
Drain tofu. Place in a large bowl and mash with fork or potato masher until the consistency of cottage cheese or ricotta. Add vinegar, nutritional yeast, and a little salt and fold in. Set aside.
Saute onion, bell pepper, garlic, celery in olive oil until soft. Add tomato sauce, diced tomato, Italian seasoning. Salt and pepper to taste. Bring to a simmer and let simmer 15-20 minutes.
Preheat oven to 350. Add ⅓ of the sauce to the bottom of an 8×13 baking dish. Add a layer of ½ of the pasta. Add tofu mix in scoops and then use a spatula to spread across pan. Add ⅓ of the sauce over the tofu mix. Add the second half of the pasta in an even layer. If using meat substitute, add that here in an even layer. Add remaining sauce and vegan mozzarella.
Cover with lid or foil (I like to spray the foil with vegetable spray so it doesn’t stick to the vegan cheese). Bake for 40 minutes or until everything is hot and cheese is somewhat melted (to the extent that the brand you are using will melt).
Meatloaf has always been a favorite around our house. My kids never understood people who didn’t like it. The vegans, however, missed it after the switch. With the advent of Beyond Beef®, that’s over! But enough nattering, the recipe (such as it is) is below…
Vegan Beyond Meatloaf Recipe
1 Package Beyond Beef®
½ Medium onion, diced
⅔ Sleeve saltines, finely ground
1/4 cup Just Egg egg replacer (or blended tofu with black salt)
Salt and pepper to taste
Ketchup to taste
Mix ingredients except ketchup. Knead briefly and create a loaf.
Bake at 350 until meat thermometer approaches the temperature you would use for ground beef. About 10 minutes before the end of cooking, add ketchup. Let stand for 5-10 minutes to settle, slice and serve.
It ends up looking and tasting surprisingly similar to a standard ground beef loaf. I’ve added an image below of both to compare, so don’t go on if you don’t want to see that!
We got quite a few little cucumbers from the CSA (though one bag went bad while we were traveling, so sad) and some dill, so it seemed like a good idea to make some homemade dill pickles and kohlrabi. This recipe is quite easy and tasty!
4 cups sliced or speared cucumbers or kohlrabi
3 1/2 cups water
1 ¼ cups white vinegar (or apple cider vinegar, or a mix)
1 T sugar
1 T sea salt
2 cloves garlic
2 heads or a handful of dill
Cut cucumbers or kohlrabi and prepare a jar.
Combine water, vinegar, sugar, and salt and place in pan. Cook over high heat until boiling. Remove from heat and cool.
Place cucumber or kohlrabi, dill, and garlic in the jar. Feel free to really pack them down. I recommend placing the garlic cloves near the middle or bottom if you leave them whole, or slicing and spreading throughout. This recipe makes enough liquid for quart sized canning jars of pickles.
Add cooled liquid to jars to cover the cucumbers or kohlrabi completely.
Seal and refrigerate for 4 days (minimally). They get better as they “stew.”