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How to make it

  • Preheat oven to 325 F.
  • Heat oil in a pan, and add onion & garlic. Saute until onion is translucent.
  • While onion & garlic is cooking, mix together wheat gluten, nutritional yeast, and seasonings in a medium to large size bowl.
  • In a blender or food processor, mix together tofu, one cup of the broth, Braggs, and 1/2 to 2/3 of the onion-garlic mixture until smooth.
  • Add this mixture to the dry mix, first with a spoon/spatula, until pretty cohesive, and then take off your ring(s), or put on some latex gloves, and mix well with your hands.
  • Shape into a loaf that will fit in a 9x13 pan, leaving at least an inch of space between the loaf & the edges of the pan.
  • In a small bowl, mix together the remaining one cup of broth, what was left of your onion-garlic mixture, and the leaves plucked from the rosemary sprigs. Add some extra poultry seasoning and/or sage and a splash of Braggs if you like.
  • Pour this into the pan with your loaf, cover with foil, and put in oven.
  • Bake for 2-2 1/2 hours, basting every now & then.
  • Start checking at the 2 hour mark to see if it is the texture you prefer...just poke a knife in, or cut off bit to taste. The longer it bakes, the firmer/chewier it will be.
  • When it's very close to being done, remove the foil and baste generously, then bake 5-10 minutes to let it brown a bit on top.
  • Blend up the remaining broth in the pan so there's no big onion/garlic chunks & use to make a gravy.

Reviews & Comments 2

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    " It was excellent "
    jo_jo_ba ate it and said...
    I saved this... looks awesome and easy too!
    Was this review helpful? Yes Flag
  • invisiblechef 14 years ago
    Thanks, I printed this out for my mom.
    Was this review helpful? Yes Flag

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