Vegan Meatloaf


My good pal who is not a vegetarian or vegan gave me this recipe. I think I’ll try it out this weekend, she said it was DELICIOUS beyond words and said I just had to try it. Send me your comments if you end up making it before I do, otherwise I’ll update the post as soon as I can – including pictures!!

The recipe SHOULD turn out something like the picture I found here above.

If you have a great vegan meatloaf ingredient, please feel free to post your ideas in the comments below. I just love having options for comfort food that’s high in protein and delicious. Any ideas for subs on this recipe would be welcome as well.

NUT LOAF INGREDIENTS

* 2 large onions, finely chopped
* 1 cup chopped fresh mushrooms
* 1/4 cup finely chopped green pepper
* 2 tablespoons butter
* 3 cups grated carrots
* 1 1/2 cups chopped celery
* 1/2 cup chopped walnuts
* 1/4 cup unsalted sunflower kernels
* 1/2 teaspoon salt
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/4 teaspoon pepper
* 3 cups soft whole wheat bread crumbs

Egg substitute: Use either 5 TBSP of ground flax with 15 TBSP water, mixed, and sit so the flax can absorb or… egg replacement. (I’ve used both)

DIRECTIONS

1. In a nonstick skillet, saute onions, mushrooms and green pepper in butter until tender. In a bowl, combine the mushroom mixture, carrots, celery, eggs substitute or flax mixture, walnut, sunflower kernels, salt, basil, oregano and pepper. Stir in bread crumbs:

2. Coat a 9-in. x 5-in. x 3-in. loaf pan with nonstick cooking spray, then line with waxed paper. Transfer vegetable mixture to a prepared pan.

Bake at 350 degrees F for 1 hour or until a meat thermometer reads 160 degrees F Let stand for 10 min before slicing.

Last Minute Vegan Shepards Pie

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After going back and forth between going out and making the cheaper & healthier decision to stay in, I brainstormed with what was left in the fridge and came up with this recipe. This is SUPER high in protein and great for those looking to keep carbs & fats down. Freezes well.

Definitely could feed 8 average eaters if you serve it with a salad!

Ingredients: 

3 cloves garlic diced

1 tsp onion powder

1 cup chopped celery

1 cup chopped carrot

1 small potato cubed with skin

1 medium sweet potato/yam cubed with skin

3-4 cups “seasoned” riced cauliflower (2 small packs)

1 round Lightlife beef or any other beef type product

2 cups reconstituted TVP

1 can beans ( I used white kidneys)

3/4 cups frozen or fresh peas

1/2 – 3/4 cup veggie broth

Spray oil 0r oil IN a sprayer

1 tsp garlic powder

2 tbsp fresh rosemary chopped

2 tbsp fresh thyme chopped

salt & pepper to taste

Directions: 

Preheat oven to 375 degrees.

Chop potato and yam (leave skins on) and bring to low boil for 15 mins on stovetop.

Meanwhile chop carrots, celery and finely diced garlic. In pan on medium heat add 1/2 tsp oil (or used greased cast iron as I do) add veggies & cook for 4-5 minutes then turn down to medium low.

In separate bowl add TVP and 1-2 cups of hot water to reconstitute. Chop fresh rosemary & thyme.

Add herbs, onion powder, light life beef crumbles, tvp & beans to veggies and cook for 10 more minutes on stovetop. Add salt & pepper to taste. At the very end add frozen or fresh peas.

Strain potato/yam and add back to pot with veggie stock, garlic powder & pepper. Blend with hand blender – add 2 packs of seasoned riced cauliflower slowly, blending in about 3/4 cup at a time until entire mixture is smooth.

Transfer contents of frying pan to baking dish and evenly spread throughout, use a spatula to remove potato/cauliflower mixture from pot and spread evenly. Spray top with coconut, olive or avocado oil lightly. Salt & pepper if desired.

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Bake at 375 for 15 minutes. Switch to 425 broil & broil for approximately 5 minutes or until top browns to your liking.

Serve with a salad!

 

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 294
% Daily Value *
Total Fat 5 g 7 %
Saturated Fat 0 g 2 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 960 mg 40 %
Potassium 875 mg 25 %
Total Carbohydrate 35 g 12 %
Dietary Fiber 13 g 54 %
Sugars 10 g
Protein 26 g 53 %
Vitamin A 91 %
Vitamin C 59 %
Calcium 19 %
Iron 31 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.