It had been a long time – a really long time – since I had tried using meat substitutes that are vegetarian friendly. To say the least back in the 90’s most didn’t taste very good so why use them? I got suckered into trying a bag of Morningstar Crumbles due to a good sale and a coupon. It definitely has had a major improvement in both flavor and texture. I wouldn’t use it often but a change from a heavy bean diet was nice.
In looking for ideas I adapted a recipe from their website. It turned out well and made a nice “loaf” that was very moist. The key is precooking the vegetables so you don’t have a watery loaf.
- 12 ounce package Morningstar Crumbles, let thaw
- ½ cup liquid egg substitute (eg. Egg Beaters®)
- 1 Tbsp dried parsley
- 1 tsp Italian seasoning blend
- ½ cup dry plain bread crumbs (commercial kind)
- 1 medium sweet onion, peeled and diced
- 1 cup finely diced celery
- 1 Tbsp extra virgin olive oil
- 1 Tbsp roasted garlic (jarred)
- ½ cup ketchup
Preheat the oven to 350° and spray an 8×8″ glass baking pan with spray.
Heat the oil over medium heat in a large skillet. Add the onion and celery, cook until tender, then add in garlic and continue cooking until onions are golden. Take off the heat and let cool.
In a large mixing bowl stir the crumbles, egg and seasoning together. Add in the bread crumbs and mix well, then the cooled vegetables, stirring well.
Pack into the prepared pan and bake for 45 minutes. Take out and spread the ketchup on, return to the oven and bake for 15 minutes.
Serves 3 to 4.