Vegan Meatloaf

This is seriously one of my favorite meals.  It is super easy, and packed full of good protein, grains, and veggies.

Vegan Meatloaf

Choose from any of the following

  • 2 cups of protein- lentils, any bean, Boca crumbles, mashed firm tofu, seitan
  • 1 cup cooked carb- bulgar wheat, rice, uncooked oats, buckwheat, millet, quinoa
  • 1/4 cup nuts or seeds- walnuts, almonds, pecans, hazelnuts, sunflower seeds, cashews, pumpkin seeds
  • 2 cups vegetables (pick as many as you would like)- leek, onion, carrot, celery, garlic, mushrooms, bell pepper
  • Seasonings- basil, parsley, oregano, rosemary, cumin, nutritional yeast, ketchup, black pepper, etc.
  • 2-3 Tbsp Binder- ground flax, uncooked cream of wheat, uncooked polenta, bean flour, tapioca flour, chia seeds
  • 1/4 cup water or broth for steam frying vegetables

For our meatloaf I used:  lentils, bulgar wheat, sunflower seeds, leek, garlic, green bell pepper, basil, dill, black pepper, salt, and uncooked cream of wheat.

Preheat oven to 350°.

Sauté the vegetables you choose in the water or broth until soft. Add to a large mixing bowl with all other ingredients.

Mix and mash together well.  Only add liquid if needed.  You want a soft and moist loaf that holds together well.  You do not want this to be runny.  If it is too moist- add more binder.

Oil a loaf pan and place loaf in pan.

Top with ketchup for a more traditional meatloaf.

With my stomach issues, I can not add tomatoes into my diet.  So, I tried a beet puree on top.  It was actually pretty good!!

Beet Puree:

  • 1 can of beets drained
  • 1/8 tsp turmeric
  • 1/8 tsp mustard
  • 1/4 tsp cinnamon
  • 2 tsp honey

Place all ingredients in food processor.  Add salt and pepper at end to taste.  Pour on top of “meat”loaf and spread evenly.

Cook for 45 min- 1 hour.

Let stand for 10-15 minutes before cutting.

Enjoy!

What combinations would you try? Let me know how it goes!!

By the way… the toe nail is still hanging on by a thread.  Boo.

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