Soy Arugula Roast

This vegetarian meatloaf has a tightly knit texture and is hearty when surrounded by bite-sized roasted vegetables.

Serves 6.

Ingredients:

• 1 c beef flavored soya protein mince (TVP granules)
• 1 c boiling water
• 1 rib celery, chopped
• 1/2 medium onion, chopped
• 1/2 c dry bread crumbs
• 6 oz mozzarella cheese, diced
• 2 eggs
• 1 tsp vegan Worcestershire sauce
• 1/2 tsp garlic flakes
• 1/2 tsp dry marjoram leaves
• 1/2 tsp dry thyme leaves
• 1/2 tsp sea salt
• 4 c baby arugula
• 4 small red potatoes, quartered
• 4 carrots, cut in bite-sized pieces
• 1-2 Tbsp olive oil
• 1-2 Tbsp ketchup

Directions:

1. Preheat oven to 375 degrees F and oil an 11 x 7 x 2 inch baking pan.
2. Place the soya mince in a medium bowl. Stir in the boiling water. Allow to stand 10 minutes.
3. Add the soya mince to a food processor, along with celery, onion, bread crumbs, mozzarella, eggs, Worcestershire sauce, garlic flakes, marjoram, thyme, and salt.
4. Pulse and process the mixture until well blended, stopping the motor a few times to stir the edges towards the center of the processing blade.
5. Gradually add the arugula to the mixture and pulse/process similarly until you have a uniform, meaty dough.
6. Place the dough in the center of the prepared baking pan and shape it with your hands until it forms a long loaf shape. Add red potatoes and carrots to the edges of the loaf.
7. Brush the top of the loaf with olive oil and sprinkle olive oil over the vegetables (and a dash of salt if desired). Bake 45 minutes. Add a squiggle or two of ketchup to the top of the loaf in a pleasing pattern.
8. Return roast to the oven for 15 more minutes. Allow to stand a few minutes, before slicing and serving hot.