Special K Loaf, vegan

Okay, so this is totally something that goes around in Seventh-Day Adventist circles. Many of us wax poetic about the savoriness and addictive taste of it. Often people go back for seconds at potlucks. Some (ahem) have been known to eat it cold from the fridge.

But what the heck is Special K Loaf?

Basically a vegetarian version of meatloaf but made with cereal, cottage cheese, and eggs.  I know, I know, if you haven’t been in this culture, it’s totally weird sounding but surprisingly good.  Someday do a search for #specialkloaf on whatever social network you belong to and see what people say. (To sum it up, I’ve never heard anyone say it tastes bad!)

The original version, even though vegetarian, is definitely not health food. After turning vegan, I haven’t had any in a long time until a friend gave me a recipe for a vegan version that a family friend of hers came up with.  We made it – and it was good.

I’ve missed you, Special K Loaf.  I’m so happy to be able to eat you again.

No fancy pictures here, but another “brown” recipe totally worth making for potlucks or two people to eat throughout the week for lunch.

Special K Loaf, vegan

Adapted for oil-free cooking, serves 10+ people or 6 really hungry ones

INGREDIENTS:

  • 1 large onion, diced
  • 1 cup or approximately 20 ounces mushrooms, diced or sliced
  • 2 cups cooked oatmeal
  • 1/2 cup dairy-free milk
  • 1/4 cup soy sauce or Braggs Liquid Aminos
  • 1 flax seed “egg” = 3 tablespoons water + 1 tablespoon ground flax seed mixed together
  • 1 14-ounce container of tofu, drained and crumbled
  • 1 1/2 cup walnuts and/or pecans, chopped
  • 2 tablespoons nutritional yeast
  • 1 tablespoon vegan chicken or vegetable broth seasoning
  • 2 teaspoons salt OR mushroom seasoning
  • 2 teaspoons vegan beef broth seasoning
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 6 cups plain Special K cereal (ahhh, not technically vegan! No fear, you can use) corn flakes

DIRECTIONS:

Preheat oven to 350 deg F. Saute onion and mushrooms. For oil-free cooking, use a nonstick pan and add a little water while sautéing as needed to prevent vegetables from sticking. When done, set aside.

Mix oatmeal with milk, add sautéed onions and mushrooms. Add all remaining ingredients and mix.

Place mixture in an ungreased 9″ x 13″ casserole pan, smooth the surface. Cover with aluminum foil and bake for 1 hour, then remove foil and bake for another 15 minutes.  You can serve it immediately or wait for it to cool.  Freezes well if needed.

Recipe Notes:

  • If you don’t want to dirty another dish, use raw onions and uncooked mushrooms! I personally haven’t tried it but it’s a very forgiving dish and can’t see this being a problem.
  • The amount of mushrooms is completely flexible.  I’ve used an entire container of mushrooms from Costco before (24 ounces).  If you can only find 8 ounces, then go for it.
  • As for the oatmeal, I’ve used all kinds: quick oats, steel cut oats, etc. It always tastes good whatever I’ve used!
  • For the non-salty seasonings (i.e. not the broth seasonings), you’re welcome to add more if you’d like. No exact measurements needed here.
  • I’ve always been generous with the “6 cups Special K corn flakes cereal” and, if you haven’t figured it out already, it turns out just fine.
  • After mixing all the ingredients together, make sure you taste it!  It’ll boil down to this: does it need more salt?  At this point, soy sauce (or Braggs Liquid Aminos) will be easier to blend into the mixture than plain salt.  If it’s too salty, then add more Special K corn flakes cereal.
  • Since finding out Special K technically isn’t vegan, as you saw above, you can use plain (unsweetened) corn flakes (yes, there’s sugar content but you can’t really tell). The texture is a little different but tastes just as good.