Friday, October 14, 2016

glutenfreekitchen: I can’t believe how much this vegan meatloaf...


I can’t believe how much this vegan meatloaf tastes like the real thing! My meat loving boyfriend LOVED this veganloaf. He ate all of it!


1 cup of diced carrots

1 cup of diced mushrooms

1 cup of diced celery

¼ cup of diced shallots

2 cloves of garlic

¾ cup of cooked quinoa from ½ cup of dried quinoa

1 ½ cups of cooked green lentils(from ½ cup dried)

½ cup of oats

½ cup of walnuts

2 teaspoons of Italian seasoning

3 tablespoons of nutritional yeast

1 teaspoon of white miso paste

1 tablespoon of tamari

3 tablespoons of tomato paste

For the sauce on top:

2 tablespoons of tomato paste

2 teaspoons of apple cider vinegar

salt + pepper

2 teaspoons of maple syrup

½ teaspoon if dijon mustard

½ teaspoon of tamari


Cook the quinoa until done. Cook the lentils until al dente. Cook the carrots, celery, shallot, and garlic in a pan with oil until there soft. Combine all the ingredients in a food processor and process until a ball of dough forms and everything looks smooth. Combine all the ingredients for the sauce in a small bowl. Put meatloaf in a greased loaf pan and pour the sauce on it. Cover it with tin foil and cook at 350 degrees F for 20 minutes. Cook for 6 minutes more without the foil on. Let cool for 5 minutes before slicing.

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