vegan meatloaf by Jill McKeever

1 1/2 cups Soy Curls™ dust and small crumbles
1 1/4 cup veggie broth
3 tablespoons soy sauce
1/4 teaspoon liquid smoke
2 garlic cloves, minced
2 celery stalks, finely chopped
1 medium yellow onion, finely chopped
10-oz. extra-firm tofu, drained
1 1/4 cups rolled oats
2 tablespoons stone ground mustard
2 tablespoons organic ketchup, plus more for topping
2 teaspoons dried parsley
1/2 teaspoon dried cracked rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1/4 teaspoon ground black pepper

In a large mixing bowl, soak curl dust and crumbles in veggie broth, soy sauce, and liquid smoke for 8 minutes.

In a skillet over medium heat, cook garlic, celery, and onion for 3 minutes, then add 1/4 cup water to prevent browning, cook another 3 minutes, until onion is translucent. OR sauté in olive oil, do not add water if you do this. Remove from heat. Preheat oven to 375ºF.

Once curls are rehydrated, crumble tofu over them; stir in oats, mustard, ketchup. Add spices and cooked veggies. With a clean hand, mash, squeeze and stir until well mixed. Spread meatloaf evenly into a silicone 8×4-inch loaf pan.

Bake 25 minutes. Remove from oven; drizzle top with as much ketchup as you like. Return to oven. Continue baking another 25 minutes. Allow cooling 15 minutes before cutting into it. This loaf is moist after baking. A night in the fridge firms it up perfectly. If you have the time, make it a day ahead. Slice it up and reheat it either in the microwave or toaster oven.

Cold leftover meatloaf is excellent! Hopefully, you will have leftovers to enjoy the next day.

Makes 6 servings

NOTE: I used 14 oz tofu that had been frozen

Ketchup Shrimp from thewoksoflife.com

  • 12 ounces large, shell-on headless shrimp (15 to 20 size)
  • 2 tablespoons vegetable or canola oil, divided
  • 7 slices fresh ginger, cut ⅛-inch thick
  • 1 clove garlic, sliced
  • 2 scallions, cut at an angle into 2-inch pieces, with the white and green parts separated
  • ¼ cup tomato ketchup
  • 1teaspoon Worcestershire sauce (optional)
  • ⅛ teaspoon white pepper
  • ½ teaspoon sugar
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon soy sauce
  1. Rinse your shrimp under running water, and thaw if frozen. Pat dry with a paper towel. If desired, you can peel the shells off for easy eating, but do leave the tails on, as they add extra flavor when seared in the wok. (Note: We cooked and photographed this ketchup shrimp with the shells on like my mom used to do, but I have to admit, this dish may be better if the shrimp are peeled with only the tails left on.)
  2. Heat 1 tablespoon of canola or vegetable oil in your wok until it just starts to smoke. Fry the shrimp on both sides for 20 seconds on each side (15 seconds if you peeled the shells off), and set aside. The shrimp should be 80% cooked.
  3. Turn the heat down to low, and add another tablespoon of oil to your wok. Add a slice of ginger, and let it infuse the oil for 15 seconds. Add sliced garlic and the white parts of the scallions. Turn the heat up to medium high and stir-fry everything for 10 seconds.
  4. Add ¼ cup ketchup and 1 teaspoon Worcestershire sauce if using. Stir into the oil and fry for 15 seconds. Next, stir in the shrimp and any juices on the plate, and add ⅛ teaspoon white pepper, ½ teaspoon sugar, and 2 tablespoons Shaoxing wine.
  5. Stir for 10 seconds, and add 1 tablespoon soy sauce. Continue to stir-fry until the sauce begins the reduce and coats the shrimp. Finally, add the rest of the scallions (the green parts).
  6. Stir for another 10 seconds and transfer to a dish. Serve this ketchup shrimp dish with white rice and a side of veggies. This ketchup shrimp is good hot out of the wok or at room temperature so keep this in mind if you are making multiple dishes in your wok for the table.