I modified this recipe from Large Family Table, to suit our vegan friend who is staying with us. Here’s my version of the recipe with step-by-step directions. Yesterday I made enough for two "meat"loaves. One "meat"loaf, of around 1.5kg is enough for my family to have dinner tonight with leftovers for tomorrow. I am serving brown rice and broccoli as our side items. I made two of these slow cooker "meat"loaves at once. That way I could put the extra "meat"loaf in a freezer bag for a busy day. Ingredients 3 cups Textured Vegetable Protein (it's a non-meat "meat"loaf!) 6 cups water 6 eggs (I know some vegans don't eat eggs but my friend does sometimes)
6 cups of rolled oats
4-6 cups of cut of vegetables (I used frozen stir-fry vegetables and green beans)
Spices per taste (I usually use garlic powder, salt/pepper, and parsley)
Instructions
1. Put TVP and water in slow cooker and soak on high for 2 hours
2. Add 6 eggs, 6 cups of rolled oats, 4-6 cups of cut veggies, and spices. Mix with a wooden spoon (I don't like touching ingredients with my hands - I know, I'm weird 😀). Once all ingredients are mixed, divide mixture in half. Place half of the "meat"loaf into a Ziplock bag to be stored in the freezer for a busy day’s family dinner. Cook the other half in the slowcooker for 2 hours on high.
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