I can honestly say that I cannot remember the last time I had any sort of meatloaf; veggie or pre-veggie days. But, by the looks of it, it sure does resemble the real thing! A good and simple and protein driven comfort dish, for sure! Plus, no oil and no soy. This is all about taking what you have in your plantry and making the best of it!
I used a small 5 x 3-ish in aluminum foil loaf pans because my husband was taking it to work. They are a personal loaf size. Cute and good to take with you to work for lunch or dinner
Vegan Meatloaf
For this specific recipe I used dried kidney beans, soaked them for four hours and than simmered them for one hr after bringing to boil. Do your self a favor though, just buy the canned kidney beans! Not worth doing all that for this home, down to earth meal.
Ingredients:
1 cup cooked kidney beans
1 c cooked green lentils
1 tbsp tomato paste
2 tbsp organic ketchup
1 tbsp tamari or soy sauce
1 garlic clove finely chopped
1 tbsp sriracha
s + p
coriander
cumin
1 tbsp liquid smoke
extra ketchup for the topping 1 large portobella mushroom chopped
1/4 diced yellow onion
1 large carrot diced
3/4 c panko crumbs
powder egg replacer mixed with water
Directions:
Preheat oven 450.
In a blender, blend everything except for the last 5 ingredients. You do not need to blend completely. It is ok to have some whole kidney beans and lentils. Transfer to a bowl and stir in mushrooms, onion, carrots, panko crumbs and mixed powdered egg replacer. Spoon mixture in loaf pan and douse ketchup on the top. Bake for 1 hr. If you want all edges to be a bit crispier, remove loaf carefully from loaf pan, place on a cookie sheet and put back in oven for another 10 minutes.
Slice and dig in! Vegan comfort food at it's best!
This ain't no meatloaf, but it is paradise by the stovetop light. You'll run like a bat our of hell for this dinner!
ReplyDeleteT-Bone
Appleton, WI
It's a "cheat"loaf :)
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