min
10 posts
Dec 01, 2005
8:22 AM
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I made this recipe & the flavor wasnt bad but it wasnt as firm as I would have liked it to be. Do any of you have any ideas on what i can do or maybe a better version?
Meatless Loaf
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Debbie
932 posts
Dec 01, 2005
9:27 AM
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I like Bryanna's Meatloaf from Fiber for Life cookbook.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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min
12 posts
Dec 01, 2005
10:19 AM
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Ok I found BRYANNA’S GOOD VEGAN “MEATLOAF" WITH POTATO AND OATS
and also
BRYANNA'S HIGH-FIBER VEGETARIAN “MEATLOAF”
Im just curious what holds them together.
Im def going to try these.
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Debbie
935 posts
Dec 01, 2005
10:32 AM
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I like the HIGH-FIBER VEGETARIAN MEATLOAF. It is good for meatloaf sandwich the next day. I think this one has flax seeds in it and very healthy.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
1307 posts
Dec 01, 2005
12:25 PM
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All of my loaves are firmer if you cool them off thoroughly (make them earlier in the day) and then reheat them. I think most are this way. I never serve them straight out of the oven.
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"To look like a goddess, eat like a peasant." Karen Andres
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Dori
277 posts
Dec 01, 2005
12:55 PM
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I really liked the high fiber meatloaf, esp sliced thin for sandwiches. The oat bran holds the meatloaf together. I remember asking the same thing when I first tried it.
I also really liked Bryanna's meetloaf recipe made with tofu in her first almost fat free cookbook. I would even say that I like the tofu one better, but the high fiber one seemed easier.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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min
13 posts
Dec 02, 2005
4:22 AM
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I did eat the other one I made the next day & it still didnt hold together. I will have to try yours ;).
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