Vegan non-meatloaf

My grandma had a really decent meatloaf recipe.  It held together and was great cold in sandwiches the following day. The recent cold weeks in Washington DC have been leaving us craving comfort food.  But I've not eaten beef for 25 years or so. I've been playing with a recipe that the kitchen at Yogaville uses for tofu loaf.   This variation is the best effort so far.  It holds together well, has a nice flavor and texture and the dal adds artery cleaning fiber.  We served the non-meatloaf with Shitake mushroom gravy, mashed potatoes and steamed greens. Grandma would have enjoyed this non-meatloaf more then her own.   

Preheat oven 350f

Mix together

1 1/2 lbs of tofu mashed

1/3 C ketchup

1/3 C soy sauce

2 Tbls Dijon Mustard

1/2 C fresh parsley chopped

1/4 tsp Black Pepper

1 Medium Onion finely chopped

1 1/2 C bread crumbs

1/4 C raw Walnuts or Cashews chopped

2 Tbs Olive oil

1 Tbs Balsamic Vinegar

1 C cooking mixed dal  (I used 

1/4 C Textured Vegetable Protein

1 Tbs Vegan Worchester sauce

Mix all ingredients together.  Put 1/4 C of vegetable oil into the loaf pan and press the mixture into the pan.  Bake for 1 hour.