Comments on: Mini Okara Vegetarian “Meatloaf” Recipe

By: Kip

Kip — Tue, 05 Jan 2010 13:52:52 +0000

Interesting thought to sub it with coconut meat. I've not cooked much with that, so I can't really say one way or another, but do let me know if you try it! You could sub tofu for the okara too, I'm sure.

By: Thailand Breeze

Thailand Breeze — Tue, 05 Jan 2010 09:05:30 +0000

Great idea! I tried okara cookies before and they're delicious. This okara meatloaf sounds evey better.

Too bad that I don't have soymilk maker. Lazy to wash it. Do you think I can substitute the Okara with grated coconut meat? (That is what is left after after making coconut milk)

By: axel g

axel g — Mon, 04 Jan 2010 22:34:09 +0000

I'm a big fan of imitation meats!

Thanks for sharing the recipe +_+

By: It’s Really Not That Bad « Katharina’s Food Adventures

It’s Really Not That Bad « Katharina’s Food Adventures — Thu, 12 Nov 2009 02:16:59 +0000

[...] of okara (the pulp leftover when I made soy milk) to make a vegetarian meatloaf based on this recipe. I didn’t have any vegetarian “ground beef” on hand so I used a can of beans [...]

By: Kip

Kip — Wed, 04 Nov 2009 17:20:04 +0000

Thanks for reporting back; it's always good to know how things are turning out for other people. I'm wondering if the addition of another binding agent might keep it from being less crumbly, like perhaps an egg replacer or corn starch (or arrowroot or tapioca flour) mixed with water.

I didn't realise you were in Japan… I was going to ask how you found okara to buy, but in country which appreciates soy so much I'm not so surprised

By: tokyovegan

tokyovegan — Wed, 04 Nov 2009 16:15:56 +0000

Hello, Again.
Reporting in as promised with my results. I have now made the Okara meatloaf twice with storebought Okara and TVP, instead of mince. The 1st time was good but a little dry, so the 2nd time I left in about an extra 1/2 cup of water in the TVP, and it was much more moist and didn't crumble as much as the first time. Next time, I will try using fresh mushrooms as the next person suggests. Getting better all the time. Thanks!

By: Kip

Kip — Wed, 04 Nov 2009 10:20:04 +0000

I didn't realise you were in Japan… I was going to ask how you found okara to buy, but in country which appreciates soy so much I'm not so surprised

By: tokyovegan

tokyovegan — Wed, 04 Nov 2009 09:15:56 +0000

By: tokyovegan

tokyovegan — Mon, 26 Oct 2009 10:46:06 +0000

Thanks, a lot for the tip, Kip!
I am planning to use dried TVP as I assumed that's what vegetarian mince was…
Anyway, I'll let you know how it turns out.
William

By: Kip

Kip — Sun, 25 Oct 2009 12:12:40 +0000

Hi William,

I use dry oatmeal and pre-packaged frozen vegetarian mince in my recipe. If you're using the dried tvp stuff then I'd recommend adding some liquid to reconstitute. I've never used that for this recipe, but if you go that route then I'd love to know how it turns out!

The okara I use, as it's fresh, also has a fair amount of moisture in it (like a wet dough). If yours is really dry (I've never bought it before so don't really know how it's sold) then maybe add some liquid.