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Thanksgiving meatless loaf
For this recipe I used a combination of tofu for protein and jackfruit for texture and to soak up the flavour of the seasoning. This dish has a slight turkey taste as well. It tastes really delicious and you can serve it with some gravy like in my video, some cranberry jam (also suitable as Christmas recipe) or just on it's own. Serve with roast veggies on the side and you have a super yummy, high in protein vegan Thanksgiving dinner.
For more delicious vegan recipe ideas, also check out my other videos on my youtube channel and subscribe here:
I added mixed herbs to this recipe but you can almost add whateve you have in the pantry. It would work well with sage, thyme, rosemary, marjoram or a combination of all of them.
I added veggie gravy you can get in any supermarket for extra flavour. But if you want to make your own I would recommend my walnut gravy I used for my vegan Turkey Wellington Christmas dinner.
You can find the recipe here.
When I glazed/marinated the meatless loaf I had to take another pic, it just looked so yummy! I only used a few simple ingredients, but the taste was amazing. I might actually use a similar version of this glaze for other recipes.
Enjoy your vegan Thanksgiving dinner with my meatless loaf and let me know in the comments below what you think of it.
INGREDIENTS (3 portions):
Step 1 vegan turkey:
- 200g extra firm tofu
- 200g jackfruit in water
- 5 tbsp olive oil
- 1 tbsp lemon juice
- 1 veggie stock cube
Step 2 vegan turkey:
- 80g plain white flour (no self-raising flour!)
- 1 tsp garlic powder
- 1 tsp onion powder
- Black pepper to taste
Step 3 Glaze:
- 2 tbsp soy sauce
- 3 tbsp olive oil
- 3 tbsp sweet chilli sauce
- 1 tbsp lemon juice
- 2 tbsp corn starch
- 1 tsp bbq seasoning
- 1 tsp mixed herbs
Step 4 (optional):
- • Gravy
- • Roasted veggies
Process 200g extra firm tofu, 200g jackfruit, 5 tbsp olive oil, 1 tbsp lemon juice and 1 veggie stock cube in a food processor until you get a coarse to smooth consistency
Transfer to a large bowl and then add 80g plain white flour (no self-raising flour, otherwise it will rise like a cake), 1 tsp garlic powder, 1 tsp onion powder and black pepper to taste. Mix together and knead until you get a dough. Btw if you don't have flour you can also use breadcrumbs.
Line a heat-proof oven dish with aluminium foil and then transfer the dough and create a loaf-like shape.
To make the glaze mix 2 tbsp soy sauce, 3 tbsp olive oil, 3 tbsp sweet chilli sauce, 1 tbsp lemon juice, 2 tbsp corn starch, 1 tsp bbq seasoning and 1 tsp mixed herbs in a bowl.
Baste the loaf with half of the glaze and then bake in the preheated oven at 180C (360F) for 25 min.
Then take out and repeat the process with the rest of the glaze.
Put back into the oven and bake for another 15-20min.
Cut into slices and serve with optional gravy and roasted veggies. Enjoy!
Tip: This meatless loaf has the best consistency and taste when made the day before and reheated in the oven the next day.
And if you like this recipe also check out my vegan walnut pate, it's the perfect starter or canapé for a vegan Thanksgiving dinner.
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