MEATLESS DINNER LOAF
6 servings
The flavor of this loaf is even better the next day. Leftovers make terrific sandwiches.
Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan.
Combine in a large bowl:
- 1 cup textured vegetable protein
- One 15-ounce can tomato sauce
- One 15-ounce can black or pinto beans, drained and rinsed
- ¾ cup water
- 1 large egg, beaten
- 1 small onion, chopped
- 1 small jalapeño pepper, seeded and minced, or 2 canned chile peppers, drained and chopped
- ¾ cup dry bread crumbs
- ⅓ cup all-purpose flour
- ¼ cup finely chopped cilantro
- 1 tablespoon chili powder
- 3 garlic cloves, minced, or 1 teaspoon garlic powder
- 1½ teaspoons ground cumin
- 1 teaspoon salt
Pack the loaf mixture into the pan. Cover loosely with foil and bake for 45 minutes. Uncover and bake until set, about 30 minutes. Let stand in the pan on a rack for 5 minutes, then invert onto a serving platter.
WHEAT GLUTEN OR SEITAN
First made in sixth-century China, wheat gluten is the oldest plant-based meat substitute, and was adopted by Buddhist monks to bring much-needed protein to their vegetarian diet—though it still lacks lysine, an essential amino acid present in animal proteins, tofu, and tempeh. Also called seitan or wheat meat, the firm protein is made by kneading and washing a dough made of wheat flour to develop the gluten and remove its starch. The most convenient way to make your own seitan is by rehydrating and flavoring vital wheat gluten, a free-flowing wheat gluten powder. Or, purchase seasoned and ready-to-eat seitan products.
Seitan swells, absorbs flavor, and becomes firm with cooking. Small chunks or cutlets can be pan-fried or lightly battered and deep-fried for appealing crispness. Thin slices can be simmered in a sauce and will indeed have the texture of braised meat, but lengthy cooking brings out a bitter taste. Chop seitan in a food processor or grind in a meat grinder and use it like ground meat in sauces and mixtures like Picadillo. Obviously, wheat gluten should be avoided by anyone with a gluten allergy or sensitivity, especially those with celiac disease.