• substitute for 2 eggs (I use EnerG egg replacer)
• 1 tablespoon soy sauce
• 1 box medium firm silken tofu (350 g)
• 3/4 cup chopped walnuts
• 2 T Cajun spice mix (1 for tofu mix, 1 for veg saute)
• 1 t onion powder
• 1 vegetable bouillon mixed with hot water to make a paste
• 1 T oil (coconut or canola)
• 1 1/2 cups chopped onion
• 2/4 cup chopped celery
• 2 cups chopped mushrooms
• 1 1/2 teaspoon each of oregano and basil
• 1 T minced garlic
• 3/4 cup bread crumbs ( I used panko because I was out of regular and it worked well)
• 1 cup burger-style crumbles or rehydrated TVP

1. Mix egg substitute, soy sauce, tofu, onion powder and 1 T cajun spice, mix together in blender. Add walnuts & blend until smooth.
2. Saute vegetables until onions are transparent (add other diced veggies if you wish - ie peppers, carrots etc). Add herbs/spices, garlic and bouillon paste while vegetables are frying.
3. Mix blender ingredients, cooked vegetables, bread crumbs and TVP/Crumbles together in a large bowl.
4. Press into a greased loaf pan.
5. Bake at 350 degrees F. for 1 hour and 45 minutes. Let cool . Loaf tends to be a little bit soft, I'm still experimenting with cooking time.

This is a great alternative to the common lentil loafs us vegan are so fond of. The recipe is based on "Thanksgiving 'Meat' Loaf" from ww.vegweb.com. I've changed a couple things, but the directions are pretty much word for word from vegweb. It comes out pretty soft in the center, but 1 night in the fridge and it firms up perfectly (also makes great sandwiches!)