Thanksgiving Non-Meat Loaf

Name: Thanksgiving Non-Meat Loaf
Yield: 6
Ingredients: 2 tablespoons arrowroot powder; 4 tablespoons water; 1 1/2 teaspoons coconut aminos; 1 (14 ounce) box soft tofu, drained and patted dry with paper towel; 3/4 cup chopped walnuts; 1 1/4 cups chopped onions; 1/2 cup chopped celery; 2 cups chopped portobello mushrooms; 1 tablespoon water; 1 tablespoon Dr. Fuhrman's VegiZest or other no-salt-seasoning blend, adjusted to taste; 2 teaspoons Spike (no salt) seasoning; 1 1/2 teaspoons oregano; 1 1/2 teaspoons basil; 1/2 teaspoon sage; 3/4 cup whole grain bread crumbs; 1 1/2 cups cooked quinoa

By: www.DrFuhrman.com

by 80 members

G - BOMBS

Category: Main Dishes - Vegan

Holiday flavors and good-for-you ingredients make this tasty loaf a great choice for a festive gathering.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (67)

Serves 6

Ingredients

Add to Grocery List

2 tablespoons arrowroot powder

4 tablespoons water

1 1/2 teaspoons coconut aminos

1 (14 ounce) box soft tofu, drained and patted dry with paper towel

3/4 cup chopped walnuts

1 1/4 cups chopped onions

1/2 cup chopped celery

2 cups chopped portobello mushrooms

1 tablespoon water

1 tablespoon Dr. Fuhrman's VegiZest or other no-salt-seasoning blend, adjusted to taste

2 teaspoons Spike (no salt) seasoning

1 1/2 teaspoons oregano

1 1/2 teaspoons basil

1/2 teaspoon sage

3/4 cup whole grain bread crumbs

1 1/2 cups cooked quinoa

Instructions:

Preheat oven to 350 degrees F.

Mix arrowroot powder, water, coconut aminos, and tofu together in a high-powered blender. Add walnuts and blend until smooth.

Saute onions, celery, and mushrooms in water with seasonings and herbs until vegetables are soft, stirring occasionally.

In a bowl, mix together tofu mixture, vegetables, bread crumbs and cooked quinoa.

With a paper towel, spread a small amount of olive oil in a loaf pan. Add mixture to pan and bake for 1 hour and 15 minutes. Let cool for 30 minutes. Turn loaf out and slice.

Note: May be served with low sodium ketchup and thinly sliced raw onion or Dr. Fuhrman's recipe for Better Brown Gravy.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 6

Per Serving:

Calories 285
Protein 12 g
Carbohydrates 32 g
Sugars 5 g
Total Fat 13.9 g
Saturated Fat 1.5 g
Cholesterol 0 mg
Sodium 155 mg
Fiber 5 g
Beta-Carotene 41 ug
Vitamin C 4 mg
Calcium 164 mg
Iron 3.6 mg
Folate 111 ug
Magnesium 89 mg
Potassium 448 mg
Zinc 1.9 mg
Selenium 17 ug

My Rating:
(click on a star to select your rating)

Argent

11/26/2006 11:01 AM

Rated this recipe: (no rating)

I had this for Thanksgiving -- I was very happy with how it turned out. I think I'm going to make it again, in fact, to move through the extra ingredients I have still hanging around.

This comment was last edited on 11/26/2006 11:02 AM

Joanna

04/03/2007 09:17 PM

Rated this recipe:

I most certainly give this 5 stars!
My four year old loves this recipe!

Stanley of Kinderhook Lake

07/26/2007 07:13 AM

Rated this recipe:

Made this a couple of days ago. Came out real good. Used salsa or mustard on top to spice it up a little. Plan to make it when we are having a group for dinner.

Lannette

10/26/2008 02:02 PM

Rated this recipe:

I accidentally purchased silken tofu rather than soft so it came out a bit moist but still delicious. You also get a large loaf. I'll freeze some of it for the future and will definitely plan on making this again over the holiday season.

Justine

11/11/2008 10:46 AM

Rated this recipe:

My husband really liked this leftover (cold).

MICHAEL

12/07/2008 09:42 PM

Rated this recipe:

Really good recipe. Quite please with how it turned out. Hard to tell the difference between meatloaf and non Meatloaf. Double the recipe.5 STAR

This comment was last edited on 12/07/2008 09:45 PM

Horsecrazy

12/10/2008 08:34 PM

Rated this recipe:

I just made this today. It is REALLY good!!! We used ketchup with it but it would be good with a mushroom gravy too. I am going to try freezing some. If it freezes well I will double the recipe the next time. It could be served with so many different sides. We had mashed parsnips/potatoes, peas and cranberry sauce.

Laurared

04/24/2009 06:22 PM

Rated this recipe:

I have made this 4-5 times. It is SOOOO Good. I even made an extra loaf to give to a non-ETL (but healthy eating) friend. lucky friend! My only wish is that it made more. I find that 1 recipe makes enough for our family of 2 adults & 2 little kids for 1 meal only- no leftovers. I prefer meals with leftovers so I frequently make 2 loafs. This is very delicious and good for special occasions too!

Ravenette

10/11/2009 11:11 PM

Rated this recipe:

This is a great recipe. I only had silken tofu so I cut back on the water, and I had a couple of tablespoons of tomato paste and a bit of leftover Smart Ground TVP to use up and so I mixed them in with the tofu. I will definitely be making this again!

reederbunch

11/20/2009 02:08 PM

Rated this recipe:

Wow. It really tastes like meat loaf! Amazing.

Gretzski

03/08/2010 10:36 AM

Rated this recipe:

This was a little time consuming to make, but sooooooo worth the effort. We are new to this type of eating, and this is the first recipe we've found that ALL the family members will eat. My only regret is I didn't make two!

AmyLu

11/11/2010 09:29 AM

Rated this recipe: (no rating)

Does anyone know if this would work without the bread crumbs? Just looking for an easy way to make this gluten-free. Thanks!

AmyLu

11/11/2010 09:31 AM

Rated this recipe: (no rating)

Does anyone know if this would work without the bread crumbs? Just looking for an easy way to make this gluten-free. Thanks!

veg4life

11/11/2010 10:20 AM

Rated this recipe: (no rating)

I have made this replacing the rice with gluten-free oatmeal (didn't have time to cook the rice) and it turned out fine. I don't see why you couldn't replace the bread crumbs with the gluten-free oats and keep the rice.

Also I have used crushed rye crackers instead of bread crumbs as wheat is a problem for me(rye is okay), but of course that still has gluten.

Any way I make this it turns out well and is a nice change from soups and stews.

Rhubarb

11/26/2010 09:09 AM

Rated this recipe:

I made this with ground oats instead of bread crumbs. The consistency was not quite as firm as I would have liked, but was close. Next time I'll try letting the ground oats sit in the tofu mixture a little while to absorb more moisture before baking. We did enjoy it and will have it again for Thanksgiving and Christmas.

Nicole_F

11/28/2010 11:20 AM

Rated this recipe:

I love this recipe because it's so robust! The first time we made it, we replaced the rice with slightly undercooked red lentils, and the breadcrumbs with ground oats. The texture was very firm and the flavor was delicious. The second time we made it, we replaced the soft tofu with 2/3rds the amount of extra firm and enough carrot juice to blend; we replaced rice with kale (pureed with the tofu) and the bread crumbs with raw red lentils. (I can't tolerate grain, so I'm always trying to replace it in recipes). The flavor this time was even better (though less meatloaf-y), but the texture wasn't quite firm enough. We also only had half the arrowroot in it. We'll definitely keep experimenting with this recipe!

designsbybriana

10/01/2011 11:13 AM

Rated this recipe:

I really enjoyed this with low sodium ketchup. This made a large loaf and I had a it a few times last week for different meals. Great meatloaf alternative.

Sandi

11/15/2011 08:24 PM

Rated this recipe:

Wow...just excellent! I made it as it's written, but I added semi-crushed cashew pieces on top (Vitamixed some cashews for a second) to make an attractive and delicious crust.

Sheena1973

11/21/2011 12:39 PM

Rated this recipe: (no rating)

What could I use instead of vegi zest? I don't think I'd get it in time for Thanksgiving. Thanks :)

NineNineNine

11/21/2011 02:53 PM

Rated this recipe: (no rating)

Sheena, any no-salt seasoning (Braggs organic sprinkle, Mrs Dash, Penzey's Mural of Flavor) should work fine.

Ginger L

11/23/2011 02:09 PM

Rated this recipe: (no rating)

My mixer died anyone know if a hand mixer will work.....will be getting a Vitamix for Christmas

Alabama Rick

11/24/2011 05:36 PM

Rated this recipe:

This looks, feels, and tastes very much like the real thing except for all the fat and grease. Very tasty. It was my Thanksgiving meal.

Christina Pearl

11/25/2011 01:53 PM

Rated this recipe:

Wow! This was delicious! I had to bake for an extra 30 minutes for the center to set. My husband tasted a bite first (as he does all of my nutritarian recipes)then piled his plate high. This is unusual for him, so you know it must be that good.

This comment was last edited on 11/25/2011 01:54 PM

nrodman

11/27/2011 09:22 PM

Rated this recipe:

This was my first Thanksgiving in 61 years without turkey or dressing etc. I made this and it was delicious. It is unfortunate that the appearance of the dish does not look very exciting (compared to a traditional Thanksgiving dinner). I also made the recipe called" Baked Sweet Potatoes with Apples and Cranberries. " This was also delicious. Desert was the "Guilt Free Pumpkin Pie w/Oat Pie Crust. I used pumpkin pie spice and should have used 2 teaspoons instead of one. I made it the night before since I like my pumpkin pie chilled. I would give 5 stars for each of these recipes. I started on this program, not to lose weight but to get healthy as my main goal. So, I dove right in and started at Level 3. In two and one half months I have gone from a size six to a size two. It was easy for me because I live by myself. So, there is no junk food around. I find if it isn't around it makes it so much easier. Also my grocery bill is 60% lower than what it used to be. Eating healthy is cheap!

lbrumby

12/01/2011 08:50 PM

Rated this recipe:

I am happy for you nrodman! Thanks for your other suggestions. All I can say is this recipe ROCKS. My husband and I are addicts - we make it nearly every week! For a fun variation try forming (non)meatballs out of the mixture instead of a loaf. You will need to reduce the cooking time a bit, 45 minutes works in our oven. Place them over spaghetti squash and top with no-salt tomato sauce - it's a fantastic dinner paired with a big green salad. My humble thanks to whoever created this recipe!

Ginger

12/27/2011 08:03 PM

Rated this recipe: (no rating)

I really liked this for Thanksgiving so we made it for Christmas too. Just me and my daughter are vegetarians so we have plenty to eat. I added bell peppers and no-salt tomato paste and we liked it even better.

bluedestin

05/06/2012 01:08 AM

Rated this recipe:

It looks like meat loaf but tastes nothing like meat loaf. It tastes more like a version of stuffing. I had really high hopes for this one but I just did not dig it.

KathyC

05/06/2012 09:01 AM

Rated this recipe: (no rating)

I made this last night and followed the directions completely. When I turned it out, it fell apart in a big gooey mess. It tasted ok, but I sure would like it to have been much firmer. Maybe I'll follow Christina's suggestion above and cook it longer, and possibly use firmer tofu. Any other suggestions?

lbrumby

05/21/2012 09:39 PM

Rated this recipe:

We substitute 2 cups of beans instead of tofu and it holds together much better.

rwaldron19

11/11/2012 10:26 PM

Rated this recipe:

Delicious! It made a very large loaf! My husband was not a fan but my three and four year olds loved it just as much as their mother! I heated up the leftovers by taking a slice and browning both sides in a skillet! I think this recipe would be great as the stuffing on mushrooms! I am going to try it!!

BettyR

11/24/2012 08:20 PM

Rated this recipe:

I did not tell my husband it was tofu - I wanted him to try it first. I didn't love it, but he likes it. It is the first tofu recipe that I've found that he will eat. I loved it! It looks just like meatloaf without the grease!

VERONIQUE

11/26/2012 02:10 PM

Rated this recipe:

This recipe is delicious. I have to keep mine GF so I used Eden Organic Brown Rice Flakes in place of the bread crumbs. Also after reading the posts Lannette's in particular , I decided to use firm tofu instead of soft since all I found in the soft category was silken and it did seem way to mushy to me. The texture came out nice, but I would like it a little firmer or maybe drier is a better description? If anyone has a suggestion please share. The flavor on the other hand was outstanding, which is why I gave it 5 stars. Thank you for a great recipe :)

larsvolpe

12/11/2012 07:43 PM

Rated this recipe: (no rating)

Does anyone know the nutrition detail of this non- meat loaf dish?

grymrgn

02/04/2013 08:22 PM

Rated this recipe:

This was excellent! Even my picky non-ETL wife said it was "ok". The only thing I changed from the recipe was that I used extra firm tofu instead of soft since others had commented it was too moist and it turned out great. Next time I may omit the walnuts since I'm not used to meatloaf being crunchy. I'll definitely make this again.

plainj77

10/31/2013 03:49 PM

Rated this recipe:

Received my Eat to Live cookbook and this was the first recipe we made. Not one of us liked this ... the flavors, the texture, were not good. Very disappointed, since there have been very few ETL recipes we have not enjoyed. So surprised to see others giving this a 5-star rating. Maybe I did something wrong.

Carrie

11/18/2013 12:30 AM

Rated this recipe:

Thanks for the great tips! I use the red lentils instead of rice, and rolled oats instead of bread crumbs. I also subbed 2 Tbsp chia seeds for the arrowroot (I have a VItaMix, so just threw them in; if you don't have a high powered blender, grind them in a coffee grinder before mixing), and 2 cups of garbanzo beans for the tofu. It came out perfectly, and my family devoured it. My son said it tasted like Thanksgiving stuffing. :) I'll definitely be putting this on the Thanksgiving table!

Theresa Anderson

11/24/2013 01:19 PM

Rated this recipe:

I made this for Thanksgiving last year. It was very good. A suggestion I have for this year is to use parchment paper in the loaf pan leaving it overhanging on the sides for "handles" to lift out the loaf. It's so easy that way and why I didn't think of it sooner! I made a loaf the other day and did it that way and didn't even need to wash the pan!

Elaine Garces

12/07/2013 09:13 PM

Rated this recipe:

I've made this four times so far, and will try all the other meatless loaf recipes provided in this website. This is a really really good but not five star recipe. I allow the top to form a crust then add whole garlic cloves, onions and mushrooms loosely as a topping and bake another fifteen or until the toppings brown just a bit. I made this tonight with a friend who modified the recipe using pinto beans in place of tofu ... Outcome: you couldn't tell the difference, taste or texture wise. Everyone enjoyed this ... along with steel cut savory oats and sautéed spinach. Nice.
I really respect what nrodman stated about incidental weight loss and cost. I've lost 55 lbs over the last year without trying. This nutrient-dense plan is real.

This comment was last edited on 12/07/2013 09:41 PM

mariabarcelo

01/02/2014 05:26 PM

Rated this recipe:

I adore this recipe! It was incredibly delicious and satisfying. It also kept well for the week, and I was able to make multiple meals out of it. Highly recommended.

SCShirley

12/31/2014 11:06 AM

Rated this recipe:

This was better than i expected. I added salsa to spice it up a little. I will make this again.

Shesteepstea

08/21/2015 01:39 PM

Rated this recipe: (no rating)

**** Wondering if anyone has ideas on what I can sub for 2 cups of mushrooms? More brown rice, maybe? I just can't handle that many shrooms (major childhood aversion which I'm trying very hard to change, meal by meal). I'm vegan and having some head-scratching moments in trying to figure out what I could sub. Maybe I'd use 1/4 c shrooms and then something else. Thanks in advance for any ideas. I left the shrooms out and of course, recipe didn't turn out as great as I expected, but top rating on the flavors! I couldn't leave a rating, BTW, maybe as I'm just a gold plus member?

EatForLife

11/13/2015 06:28 PM

Rated this recipe:

http://allrecipes.com/recipe/92873/soy-sauce-substitute/

This is a link for a recipe for soy sauce substitute if you are allergic to soy or if you are out of soy sauce.

This is my second time to make this recipie! I LOVE this recipe!! It does taste like stuffing.

Right now I am out of mushrooms, so I am sauteing: eggplant, celery, onions, and a leek that I am cooking in the above listed link ingredients for a soy sauce substitue.

This comment was last edited on 03/23/2016 07:53 PM

jandreasen

11/16/2015 08:04 PM

Rated this recipe: (no rating)

My daughter is allergic to nuts. Is there a good substitute for the walnuts in this recipe? Thanks!

VictoryInJ

11/24/2015 09:46 PM

Rated this recipe:

On mine, I left the nuts out.

Ruth

11/25/2015 04:49 PM

Rated this recipe:

I love this recipe!

HealthyDi

11/26/2015 08:22 PM

Rated this recipe:

I really liked this recipe. I think it would be delicious with mushroom gravy. The parchment paper idea that someone mentioned was a brilliant idea. No olive oil required!

This comment was last edited on 11/26/2015 08:23 PM

dollye

12/30/2015 12:03 AM

Rated this recipe:

My favorite dinner dish of all time!

EatForLife

03/23/2016 07:49 PM

Rated this recipe:

I made this today with a head of steamed cauliflower added to the above ingredients. I left out the nuts and the rice. For the bread crumbs, I used Italian bread crumbs. My husband is eating his with pizza sauce on top of it. I made mine into patties and not the loaf so that it would cook much quicker (about 20 minutes).

This is a great recipe year around, as well as at Thanksgiving! The steamed cauliflower tastes great, when added to the above ingredients in the original recipe.

I cook mine on a Silpat sheet on top of a cookie tray, so that no oil is needed.

This is one of our favorite recipies!

This comment was last edited on 03/23/2016 07:50 PM

Victoria1111

04/27/2016 05:48 PM

Rated this recipe:

Today I am making this with cooked pinto beans added to it, and I am leaving out the rice.

lisanjnurse

11/12/2016 07:09 PM

Rated this recipe: (no rating)

Our favorite!!!! My bf probably eats almost half of it when I make it! It is really amazing and I will be making for the upcoming holiday!

bbcaromano

11/26/2016 05:23 PM

Rated this recipe:

Fantastic!

EacyDayANewBeginning

07/22/2017 07:01 PM

Rated this recipe:

I make these into individual size patties so that it does not take so long to cook.

My husband and I like this recipe.

Rawther

08/20/2017 03:01 PM

Rated this recipe:

5* Definitely a favorite. I now make them in batches of 3 and freeze. My SAD relatives enjoy this recipe. Highly recomend!

Prospero52

09/23/2017 03:33 AM

Rated this recipe:

Crazy good. This has been my favorite recipe for years. Our whole family loves it.

irmaeileen

08/19/2018 02:29 PM

Rated this recipe: (no rating)

I feed this to all my SAD friends, and to a person, they've loved it. No changes to recipe, like it just as it is. (Might try the red lentil substitution, however.) One batch fits into 6 jumbo muffin cups, which I bake just as long as in a loaf pan and it firms up nicely, with a nice crust all around. Also sometimes with Daiya shredded cheddar and red onions.Helps to let it sit longer than 30 minutes out of the oven, maybe 45. I also make a gravy with arrowroot, seasonings, Braggs Aminos, veg broth and a few chopped mushrooms.

dollye

12/08/2018 05:30 PM

Rated this recipe:

This was the first recipe I made from dr. Fuhrman site years ago. It was, and still is my favorite. I live alone so it makes enough for about a week. I freeze some sometimes. I also like it cold as a sandwich when I have to bring my lunch. This Thanksgiving I made it with the cranberry sauce recipe to go with it. Non ETL friends love it also

dollye

12/08/2018 05:40 PM

Rated this recipe:

Last time I made this, I chopped everything in the food processor to make it less time consuming. It turned out fine

mcc725

01/16/2019 03:36 PM

Rated this recipe:

This is an awesome recipe. Moist, and flavorful. I would bake it a bit more than 1 hour and 15... maybe 1 hour 30 .... it was a little too soft in some places.

mcc725

01/18/2019 09:14 AM

Rated this recipe:

This recipe is a show stopper! Really exceptional. Healthy, wholesome, easy to prepare, and delicious. I would serve this at any event. Moist, flavorful, satisfying. Nutrient dense. 6 stars or more.

LaceyL

09/24/2020 06:22 PM

Rated this recipe:

This is one of my favorite recipes on here! I make mine into Thanksgiving Non-Meat meatballs.

Itsbabs

11/24/2020 02:58 PM

Rated this recipe:

This recipe was very good! I served it with some tomato paste and sliced red onion. When I made the loaf, I used firm tofu and drianed it well. I put paper towels around it to soak up all the water and moisture because I was worried about the loaf being too moist. After it cooked, I still put it back in for 30 minutes more just to make sure most of the moisture was out. I will make it again so I can freeze it for later.

nowhereman

11/27/2020 07:11 AM

Rated this recipe:

Man, I really wanted to love this recipe but I just don't. I've been eating veggie or vegan for 20 years and I've yet to find a healthy non-meat loaf recipe that has a winning texture. This dish has a great flavor but it just isn't firm enough. I roasted it thirty extra minutes and then let it rest thirty minutes but inside the outer crust it's too soft. If I were to do this again I think I would reduce the tofu purée mixture and add more mushrooms and some rough chopped walnut pieces to the purée. Might also add chopped kale to the purée. Of course, this will change the nutrition stats but I don't think it would add many calories.

This comment was last edited on 11/27/2020 07:13 AM

1SeaGail

01/29/2021 12:46 AM

Rated this recipe: (no rating)

Will Ezekiel bread work for the bread crumbs?

vaporz replies:

09/20/2021 04:12 PM

Rated this recipe: (no rating)

Yes, the drier the bread the better.

stacie222 replies:

09/20/2021 07:13 PM

Rated this recipe: (no rating)

Yes, I've done this. I take the crusts off of Ezekiel bread, and put it in the toaster at a low temperature so it dries out. Then I put it in the food processor and the bread crumbs are left. Much healthier than store bought bread crumbs.

thistle-whistle

02/06/2022 01:21 PM

Rated this recipe:

Definitely quite good, but not as amazing as I thought it might be based on the other reviews. It was a fair amount of work to make, by my standards at least. I did follow a reviewer suggestion of making it in six individual large muffin cups instead of one big loaf, and it held together pretty well and was just the right amount of doneness. If it was super easy to throw together, I would give it 5 stars.

This comment was last edited on 02/06/2022 01:21 PM

fourkus44

11/25/2022 01:00 PM

Rated this recipe: (no rating)

I made this for the second time, using silken tofu, which I thought was the same as soft, but it came out a little too soft- but tasty! The first time I made it, I used firm tofu, which was all I had, and it turned out very well. I'm going to make it again using firm tofu.

Johncgandy

11/16/2023 10:20 PM

Rated this recipe:

This is on the fall 2023 detox. This is a time consuming recipe, but worth the effort. My wife and I working together took almost an hour to get it into the oven. Based on review comments, next time I'll use firm tofu, and use parchment paper in the molds.

Wake Up Eager

01/29/2024 06:10 PM

Rated this recipe:

My husbandl liked this, and he does not like all that I make! I used 2 cups garbanzo beans in place of tofu. Used oatmeal in place of bread crumbs. Added tomato paste. Cooked in LARGE oval casserole dish so it was about 1/2 to 3/4 inch thick, which made it more crisp. Cool time was about an hour. Added low salt low sugar ketchup on the plate - totally yummy. Putting in a large pan had cook up great, no mushiness. Yum! Happy!!

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Thanksgiving Non-Meat Loaf

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