Vegan Cook-a-Long

Loafing around

Here were my ingredients:

1/2 cup sunflower seeds
2 TB olive oil
One onion, diced
One large garlic clove, minced
Two celery ribs, diced
2 cups mashed firm tofu
1 cup cooked quinoa
1/4 to 1/2 cup vegetable broth, as needed
1/2 cup cooked oatmeal
1/4 tsp. dried oregano
2 TB nutritional yeast flakes
2 TB ketchup
2 TB soy sauce


After I made the "quinoa," I realized that I had accidentally made millet instead. They look very similar when they are sitting next to one another in a dark cupboard in unlabelled bags from Strictly Bulk. Oh well, I had been considering using millet anyway, but thought that I had a lot of quinoa and no millet.
I used Bragg's instead of soya sauce, and shallots instead of an onion, because I had a few lying around. I added more nutritional flakes when it seemed like the loaf was a little more wet than it was supposed to be, because I didn't feel like having to make a miniscule amount of oatmeal.

Here is a cooking montage:






I cooked it for a 45 minutes, and it seemed kind of springy when I took it out. I let it cool for a while, and even though my plan was to save it for later, for cold sandwiches, I decided to cut myself a piece for dinner. It sort of held together.


I put some ketchup on it, and it actually tasted really good. I definitely had low expectations by the time I was putting the loaf in the oven, so it was a nice surprise. I will try making sandwiches tomorrow.

posted by stagflation @ 6:25 PM