Saturday, October 1, 2016

veganfoodphotos: I’m using my recipe for my meatloaf to make...


I’m using my recipe for my meatloaf to make this recipe.


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

Mashed potato:

4 Yukon gold potato

1 tablespoon of white miso paste

salt + pepper

1 tablespoon of olive oil


Cook the quinoa until done. Cook the lentils until al dente. Cook the carrots, celery, shallot, and garlic in oil until carrot is 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 cupcake pan and pour the sauce on all the mini meatloaves. Cover it with tin foil and cook at 350 degrees F for 10 minutes. Cook for 6 minutes more without the foil on. Let cool for 5 minutes before taking it out of the pan. Boil the potato’s and when soft drain the potato’s and put in a bowl. Add the miso, salt + pepper, olive oil, and smash with a potato masher. Put in a ziplock bag and cut the tip off the bag to make a frosting bag. Put the mashed potato’s on the meatloaves like frosting.

from Tumblr via

No comments:

Post a Comment