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Jan 29, 2011

southwest wheat-meatloaf

This recipe, Southwestern Wheat-Meat Loaf, is out of American Vegan Kitchen by Tamasin Noyes. This was terrific, held together and the flavors were wonderful, but the gravy she recommends you serve with it, Jalapeno Gravy, is worth its price in gold. I exaggerate not when I say we were all licking our plates. Just make sure to toast your flour with the nutritional yeast when making the roux. A golden roux (cooked for about 5 minutes) with the nutritional yeast and the adobo sauce combination gives this gravy such a unique and lovely smoky flavor.
 Outstanding.

I served it with garlicky Swiss chard and mashed potatoes. There was hardly anything left over to put away. Saved fridge space.

Cost Breakdown

TVP, gluten, seitan, flour: $4
oil, veg. broth, nutritional yeast: $2
potato, chard: $6
spices, chipotle: $1
onion, pepper, jalapeno,garlic: $2
tamari, corn, ketchup: $1
Total to make 5 servings:
$16.00


4 comments:

  1. LizJanuary 29, 2011 at 1:34 PM

    That gravy was one of my favourite things in testing. It's astounding on mashed potatoes, or even nachos.

    ReplyDelete
  2. Tender BransonJanuary 30, 2011 at 10:42 AM

    Love the darkness of the "meat."

    ReplyDelete
  3. Vegan AideFebruary 2, 2011 at 9:46 AM

    Hye, Liz! Great to see you here :) You guys did a great job testing it then because that gravy is fabulous!! Nachos...hmmm,...

    Thanks, Tender Branson. It came out wonderfully crisp on the surface so that probably had something to do with the darkness. Totally delicious.

    ReplyDelete
  4. in2insightFebruary 2, 2011 at 1:40 PM

    I can't believe how awesome this meal was. Totally.
    The sauce was the star, for sure.
    How did I not notice these two gems before?
    Most go back over each recipe in AVK again. :)
    Cheers.

    ReplyDelete

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