Getting the kids to eat vegan food has been something of an adventure.  Last night’s dinner was a total miss for them—too strong of a wine taste in the sauce, beans, and any number of other stuff that just turned them off completely.  Tonight, I decided to try to duplicate something that Daniel really loves:  meatloaf.

Vegan meatloaf is a challenge.  Trying to find something with the right consistency that won’t fall apart or dry out is tough when you don’t use eggs, dairy, or meat.  So here’s the recipe I used (cobbled together from about 3 or 4 different recipe suggestions):

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TVP “Meet Loaf”

1 ½ cups TVP
1 ½ cups boiling vegetable broth/stock
3 tbsp dried minced onion (or more, to taste), rehydrated in water
1 tbsp dried parsley
1 tbsp Italian spice mix
1 tsp salt
½ tsp fresh ground pepper
4 oz baby bella mushrooms, diced small
2 tsp Ener-G Egg Replacer, mixed with 2 tbsp water
1 cup breadcrumbs
¼ cup ketchup

Mix TVP with boiling vegetable stock in a medium-sized bowl; let sit for 10 minutes or until all liquid has been absorbed.  Combine all ingredients except ketchup in bowl and pour into loaf pan or baking dish.  Bake at 375F for 35 to 40 minutes.  Spread ketchup over top of loaf and bake an additional 10 minutes.  Cool for 5 to 10 minutes.  Serve with more ketchup on the side, if desired.

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The result:  the kids ate every bite, Sean mentioned how moist it was compared to my last meatloaf attempt (made with ground chicken, I believe), and I was fairly happy with the outcome.  I have read that there are some rather noxious side-effects that often go along with eating TVP, but Sean and the kids heartily enjoy their flatulence so I’m not too worried.  ☺  I wish I had gotten a picture of it before I cut it, but I didn’t think of it until after it had already been consumed.  At least there was a tiny bit left for someone’s lunch later on and for the picture posted above.  Since the kids are going to be here next week as well, I’ll probably be making this again soon.

The Death Cupcakes from yesterday weren’t so bad after they sat out overnight in an airtight container.  They’re definitely more brownie-like than cupcake-like, but at least they’re edible.  The kids have liked them a lot!  And the icing really is awesome.  I have plenty left, so I may make some more cupcakes soon—especially since Sean picked up flour for me tonight.  ☺

I made bagels again today.  This is my third attempt with them, and I think they keep getting better each time.  Today, I made them with half unbleached all purpose flour and half whole wheat flour.  I also added some caraway seeds, flax seed, wheat germ, garlic powder, and onion powder.  I wanted a savory bagel this time, and I think I got it.  You really can’t taste the garlic and onion so much, so next time I might try minced garlic and onion instead of the powders, but they also went over really well.  I almost forgot to dip them in the boiling sugar water to give them their nice crust, but I caught it before they were completely baked.  Even with that little oversight, they’re really, really good.

All in all, a good cooking day.  Tomorrow is Wednesday, which means that it’s time to pick up more veggies from the CSA farmer.  I hope we get some tomatoes soon.  I know it’s still early in the season, but I’m looking forward to making some homemade tomato sauce and salsa so I can stop buying the jarred stuff.  And hopefully we’ll be getting the Vita-Mix soon.  We ordered it a week ago, and the waiting is just killing Sean.

Time for a nice long puppy walk followed by dessert!  Vegan “ice cream” and a brownie-cupcake, anyone?  ☺