Featured Recipe: Powerhouse Plant Protein Loaf

Featured Recipe: Powerhouse Plant Protein Loaf

This savory protein packed loaf is a vegan take on a meat loaf, which will satisfy the cravings for a hearty meal, especially when paired with healthy sides!
Prep Time30 minutes
Cook Time1 hour 5 minutes
Total Time2 hours 5 minutes
Course: Main Dish
Cuisine: Vegan
Servings: 8 Servings


  • 2 Packs (397g/each) “Wildwood” Extra Firm Sprouted Tofu
  • 2 Cups Shiitake Mushrooms (Sliced)
  • 3 Cups Crimini Mushrooms (Sliced)
  • 3 Cups Walnuts
  • 1 Cup Carrots (Diced)
  • 1.5 Cups Onion (Diced)
  • 1 Cup Celery (Diced)
  • 2 tbsp garlic (Minced)
  • 2.5 tsp Sea Salt
  • 0.25 tsp Black Pepper
  • 1 tbsp Fresh Thyme (Minced)
  • 1 tbsp Fresh Rosemary (Minced)
  • 2 tbsp "Sarafino" Extra Virgin Olive Oil
  • 2 tbsp “Filsinger’s” Apple Cider Vinegar
  • 0.25 Cups “Neal Brothers” Smokey Bold BBQ Sauce


  • Pre heat your oven to 350F.
  • Sauté everything but walnuts and BBQ sauce for 15 minutes over medium heat in olive oil, leaving the vinegar for the very end of the cooking process to deglaze the pan. Most of the moisture from the tofu and vegetables should be evaporated.
  • In a food processor finely grind your walnuts and once fully cooked, process with the remaining sautéed ingredients with the walnuts.
  • Pour the mixture into a greased or parchment lined loaf pan and bake at 350F for 40 minutes.
  • Spread the BBQ sauce on top and bake for another 10 minutes.
  • Allow the loaf to cool before cutting into it and re-heat by slice as needed throughout the week.


Each Serving (1/8 of Batch) Contains:
459 calories; 19 g protein; 36 g total fat (0 g trans fat); 20 g total carbohydrates (5 g of sugar); 512 mg sodium