Date: Mon, 12 Jul 93 17:21:52 PDT From: Peter_Brooks TVP LOAF 1-1/2 cup (dry) TVP 11.5 fluid oz boiling water 1/4 cup dehydrated onion: optional (Green, or even standard yellow onion would work here, too.) 2 medium carrots: optional 6 oz mushroom (approx 2cup): optional 2 oz (~2/3cup) oatmeal 2 cup cooked white beans: optional 2 eggs worth of egg white, Scramblers, or other binder. 1 cup pureed tomato Herbs and spices: I used some fresh basil, (dried) garlic, parsley, paprika, black pepper. You can add some (1/2tsp) if you insist; my other ingredients had plenty of salt... Set up oven to 350 degrees (this is the Q-O recommendation: I have a convection oven and the translation is tricky. Also, I undercooked nine a touch.) Rehydrate the TVP [and dried onion, if you're using any] with the boiling water . Set aside 10 minutes or so. Coarsely grate the two carrots. Reserve 4 pretty mushrooms for garnish and slice the rest. Puree the tomatoes. (I *thought* I bought a can of tomato puree, but I got Romas somehow. Well, that's one reason I own a mini-food processor...) Combine all but the garnish mushrooms and mix well. Load into a loaf pan. This batch filled a 5 x 9(?) loaf pan almost to the brim. Insert the garnish mushrooms. I tried adding some nutritional yeast on top as a garnish, then realized it was far too much. Next time, I'll add a litt nut-yeast to about 6 oz tomato and try it as a sauce. Bake circa 1 hour at 350. A knife should come out clean and the top will be nicely browned. This turned out better than I expected. I've had carrot-dosed meatloaf back in my SAD days, but the addition of the mushroom and beans really worked. (It didn't hurt that I needed a bunch of calories last night.) I'm tempted to try zucchini instead of the mushroom in the near future.