What's going wrong with my veggie loaf?!
Answers: I've tried twice to make a veggie loaf, both to different recipes - gthe first told me to heat it over the hob and leave it to set, the second told me to bake it in the oven. Both have turned out too sloppy and don't keep their shape. The first one I cooked and cooked but it didn't lose any moisture, the second was done well on the top, and would have burned if I'd left it in any longer. Any ideas?
I've never made exactly what you're talking about, but I have made something similar. I attempted to make a lentil loaf without a recipe, and it turned out awesome. I used a combination of pureed veggies that I stir fried, wild rice, lentils of course, and here's the trick to getting the right texture: mashed potato! I mean just potato mashed, without any soy milk, margarine, etc. The thickness and starchiness helps the loaf to stick together and gives it a nice consistency.
You might also want to try making the loaf thinner than what the recipe might call for. If you have a large baking pan or cookie sheet, try spreading the mixture about an inch or so thick. Then bake it until the top is browned and crispy (the bottom will be too, use some olive oil or something to enhance the crispiness.
Sorry I can't give you any exact amounts... my cooking methods are very random and disorganized. Just use your discretion. Extra potato won't make it taste worse, by any means!
bread, veggie or not, is very sensitive to the amount of water/milk you put in it.
I use this recipe with consistant results:
1/2 tsp yeast
400 g flour in any mix of granary, malted, white
15 g butter
1 tbs milk powder
1 tbs sugar
1 tsp salt
280 ml water
If you want vegan, use a vegan spread and substitute the milk powder and water with 280 ml of soya milk
If something is burnt on top but still too moist inside its normally a sign the temp is too high
edit: opps, sorry, i'll leave my bread loaf in here anyhow just in case its of use to someone.
That happens with my banana loaf some times. I notice it too moist or squishy when I add too many bananas. maybe try reducing the amount of fruit or veg you're using. And try add some baking powder to help it rise a little more. Vegan & veggie cooking some times requires a bit of experimentation. Try varying the amounts from what the recipe and see what works for you.
good luck.
Try this recipe:
Mama's Mock Meatloaf
Better than what mom used to make. Serve it with ketchup, mashed potatoes, and gravy.
1 medium onion, diced
1/2 green pepper, diced (optional)
3 Tbsp. vegetable oil
2 packages beef–flavor Gimme Lean Beef
1/4 cup oatmeal, dry
2 slices white bread, crumbled
3 Tbsp. ketchup
2 tsp. garlic salt
1 tsp. pepper
Coating ingredients:
1/4 cup ketchup
1/4 cup brown sugar
1/2 tsp. dry mustard
1/2 tsp. nutmeg
? Sauté the onion and green pepper in the oil over medium heat until soft. Combine in a bowl with the ground beef alternative, oatmeal, bread, ketchup, garlic salt, and pepper. Thoroughly mix with a spoon or your hands.
? Press the mixture into an oiled loaf pan. Cover with foil and bake at 375 degrees F for 30 minutes.
? Meanwhile, mix together the ingredients for the coating and set aside.
? Remove the loaf from the oven and turn it out onto a baking sheet. Spread the coating over the entire loaf. Cook, uncovered, for another 15 minutes.
Makes 6 servings
I've tried it a few times and it's excellent. It keeps its shape well and tastes better than real meatloaf IMHO.
(On a side note, I used to hate meatloaf when I was a meat-eater. Now that I'm not, I love this meatless version. Go figure. haha)
For the first one, I would suggest reducing the liquid. For the second, cook it at a lower temperature for a longer period of time. Also, covering it with foil should help prevent the top from burning. Just take the foil off for the last 15 min or so of cooking so that the top gets a little crispy. (Unless you don't want it crispy, of course.)