Meatless Loaf

Serves 6

• 1/4 cup olive oil
• 1/2 cup chopped onion OR 1/4 cup dried onion flakes
• 1/2 bell pepper, diced OR 2 tablespoons dried bell pepper flakes
• 2 1/2 cups water
• 4 vegan beef-flavored or vegetable bouillon cubes
• 1 cup or 1 (8-ounce) can tomato sauce
• 1 tablespoon agave nectar or organic white or brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon vegan Worcestershire sauce
• 1/2 teaspoon black pepper 
• 1/2 teaspoon granulated garlic
• 3 cups dry TVP
• 1 cup vital wheat gluten flour

In a 2-quart or larger saucepan heat oil and sauté chopped onion and/or bell pepper until softened, 3 to 5 minutes (skip this step if using dried onion and/or dried bell pepper). Add water and bring to a boil. Dissolve bouillon. Add tomato sauce, agave, soy sauce, Worcestershire sauce, black pepper, garlic, dried onion if using, and dried bell pepper if using; return to a boil. Add TVP and mix to fully moisten. Cover, turn off heat, and let sit 10 minutes to reconstitute. Meanwhile, preheat oven to 350 degrees F. Oil a 9 x 5-inch (1 1/2 quart) loaf pan. Add gluten flour to TVP mixture and thoroughly mix. Pack tightly into prepared loaf pan. Bake 45 minutes or until top is browned and crispy. Let stand 10 minutes before slicing and serving.