Vegetarian Vietnamese Egg Meatloaf Recipe

Recipe By Slurrp

Vegetarian Vietnamese Egg Meatloaf, also known as Chả Trứng Chay, is a delicious and healthy alternative to traditional meatloaf. Made with tofu, mushrooms, and eggs, this dish is packed with protein and flavor. It is seasoned with traditional Vietnamese spices and herbs, giving it a unique and aromatic taste. Serve it with steamed rice or as a filling for banh mi sandwiches for a satisfying and nutritious meal.

4
20 Rating -
Rate
50minstotal
30minsPrep
20minsCook
50m.total
30m.Prep
20m.Cook
Vegetarian Vietnamese Egg Meatloaf
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ingredients serve

Ingredients for Vegetarian Vietnamese Egg Meatloaf Recipe

  • 1/4 Block Of Firm Tofu, Drained
  • 1/4 cup Mushrooms, Chopped
  • 1 Eggs
  • 0.13 cup Chopped Onions
  • 1/2 cloves Cloves Of Garlic, Minced
  • 1/4 tablespoon Soy Sauce
  • 1/4 tablespoon Vegetable Oil
  • 1/4 teaspoon Sugar
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 0.06 teaspoon Five Spice Powder

Directions: Vegetarian Vietnamese Egg Meatloaf Recipe

Cooking Directions

  • STEP 1.In a food processor, blend tofu, mushrooms, and eggs until smooth.
  • STEP 2.Transfer the mixture to a bowl and add chopped onions, garlic, and seasonings.
  • STEP 3.Mix well and pour the mixture into a greased loaf pan.
  • STEP 4.Bake in a preheated oven at 350°F for 45-50 minutes or until golden brown.
  • STEP 5.Allow the meatloaf to cool before slicing and serving.
  • STEP 6.Serve with steamed rice or use as a filling for banh mi sandwiches.
  • STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • Make sure to drain excess liquid from the tofu and mushrooms before blending.
  • You can add additional vegetables like carrots or bell peppers for extra flavor and texture.
  • For a spicier version, add some chili flakes or sriracha sauce to the mixture.
  • To make it gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the meatloaf in the oven or microwave before serving.
  • Serve with steamed rice or use as a filling for banh mi sandwiches for a complete meal.
Nutrition
value
155
calories per serving
6 g Fat9 g Protein16 g Carbs1 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    9g
  • Carbs
    16g
  • Fiber
    1g

MacroNutrients

  • Carbs
    16g
  • Protein
    9g
  • Fiber
    1g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    55mg
  • Iron
    1mg
  • Vitamin A
    537mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    34mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    15mg
  • Manganese
    < 1mg
  • Phosphorus
    143mg
  • Selenium
    23mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp