INGREDIENTS

INSTRUCTIONS

SAUCE
Preheat oven to 350 degrees. In a large saucepan, heat oil and saute onions
until lightly browned.  Add the TVP mince, stir and cook for two minutes.
Pour the hot water or stock over the saute and simmer for four minutes.
In a separate bowl, mix the breadcrumbs, herbs and garlic together with one
cup cold water.  Stir in the egg and leave to one side for ten minutes.
Combine the cooked TVP mince with the breadcrumbs mixture, then add the soy
sauce.  Stir well and season to taste. Using your hands, shape the mixture
into an oval mound and place it in the center of a large baking dish,
leaving plenty of space all around for the tomato sauce to run.
Heat the tomatoes, tomato paste and seasoning in a small saucepan, and pour
over the loaf, then bake for one hour. Serves 6.
JTK's notes:  I usually add more herbs & chopped garlic, and saute chopped
vegetables like celery, carrots, and/or mushrooms after onions are done but
before adding TVP.  Hot sauce is a good addition, too, or other flavored
sauce like veg.  Worcestershire. The egg replacer works fine --- i have no
idea what it's like with a real egg. Also, I make the tomato sauce
differently (sometimes I use canned/jar or homemade frozen sauce, usually
dont bother heating it up first, and I prefer canned whole tomatoes,
pureed, to prechopped ones), but it doesn't matter much. I make breadcrumbs
from whatever bread is available, preferably wholewheat (lightly toasted
for dryness) ~-- doesn't matter much either. Cracker crumbs or matzo meal
would probably do as well, if you don't have bread around or a food
processor/blender.  I've made 1.5x recipe into a single loaf OK, but larger
wouldn't work (would have to make separate loaves, if larger quantities are
desired)
Judy Karpen
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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