Vegan Meatloaf 1 Food

VEGAN MEATLOAF

Steps:

• Add the chopped onion and crushed garlic to a frying pan with the olive oil and sauté until the onions are softened.
• Preheat the oven to 375°F (190°C). Spray a loaf pan with non-stick spray and line it with parchment paper so that the meatloaf can be easily lifted out. Set aside.
• Drain the chickpeas and add to a mixing bowl. Mash with a fork or potato masher until roughly mashed.
• Make your breadcrumbs by breaking up the 4 slices of bread and placing into a blender and pulse blending until it makes breadcrumbs (see notes*).
• Add the breadcrumbs, soy sauce, sweet chili sauce, dijon mustard, flaxseed meal, nutritional yeast, garlic powder, tomato paste and cayenne pepper to the mixing bowl. Add in the cooked onions and garlic. Mix very well into a thick batter. Make sure everything is evenly mixed (it's a very thick mix). Transfer this into the parchment lined loaf pan and smooth down with the back of a spoon.
• Cover with foil and bake for 30 minutes.
• While the meatloaf is baking, mix the tomato paste, brown sugar, maple syrup, garlic powder, salt and paprika in a bowl and stir together.
• When the meatloaf has baked for 30 minutes, remove it from the oven and remove the foil. Spread on the tomato glaze evenly and return it to the oven, (no foil, uncovered) to bake for a further 15 minutes.
• Remove from the oven and allow to cool for at least 10 minutes before removing from the loaf pan by lifting the meatloaf out with the parchment paper. Let it cool for another 10 minutes.
• Slice and serve with fresh basil.

VEGAN MEATLOAF

Steps:

• Sauté the onion and garlic for about 2 minutes. Then add the chopped carrots and cook them for another 3 minutes.
• Put about 6 tablespoons of the cooked lentils aside. Put all of the ingredients except for the spices into a blender or food processor and blend until you have a sticky but chunky mixture. It's very important that you make sure to not overdo it, so the vegan meatloaf will still have some texture.
• Add the remaining lentils and season with thyme, oregano, salt, pepper, and fresh parsley. Preheat your oven to 350 °F.
• Place the mixture into a loaf pan lined with parchment paper. Make sure to let the parchment paper overlap the loaf pan, so it's easier to remove the lentil loaf once it's done.
• Bake the vegan meatloaf for 30 minutes. In the meantime make the tomato glaze. Combine all ingredients in a small bowl and whisk well.
• After the 30 minutes of baking time are over, take the vegan meatloaf out of the oven and evenly spread the tomato glaze on top. Then return it to the oven and bake it for another 15 minutes at 350 °F.
• Allow to cool in the pan for about 10 minutes. Then carefully lift it out with the parchment paper. Slice and sprinkle with freshly chopped parsley.

VEGAN "MEATLOAF"

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Heat olive oil in a pan over medium-high heat; add onion and garlic. Saute until fragrant and slightly soft, 3 to 5 minutes.
• Combine water and egg substitute in a large bowl; add onion mixture, vegan beef crumbles, baguette, 1/4 cup ketchup, and parsley. Mix together by hand until well combined. Transfer mixture into the prepared loaf pan.
• Bake in the preheated oven for 30 minutes.
• Meanwhile, stir remaining ketchup and brown sugar together in a small bowl.
• Remove the loaf from the oven and brush with the ketchup mixture. Continue to bake until browned and a toothpick inserted into the center comes out mostly clean, about 30 minutes more. Let rest for about 10 minutes before slicing and serving.

VEGAN MEATLOAF

Steps:

• Pre-heat oven to 350
• Chop onion, celery, mushrooms, red pepper, and carrot (diced). I used the small blade on my favorite vegetable chopper.
• In a large skillet, cook onion, garlic, mushrooms, carrots and celery, and salt and pepper until browned. (You may use a little vegetable broth to avoid sticking )
• In a food processor, pulse the prepared lentils, quick oats, flaxseed, bread crumbs, cooked vegetables, tomato paste, bbq sauce, mustard, and parsley in a food processor.
• The finished product should be chunky; do not over Pulse.
• Use a silicone backing or placed parchment paper in the base of a glass loaf pan. If you don't have a loaf pan, you may form the dough into a loaf shape on a cookie sheet.
• Place dough into the loaf pan and gently press the top to form a bread shape on top.
• Cover with aluminum foil.
• Bake for 35 minutes, covered.
• Uncover after 35 minutes, and drizzle additional bbq sauce on top.
• Return to oven for 10 minutes uncovered.
• Remove from oven; recover and let stand for 10 minutes before cutting.
• I find it easier to remove it from the pan before cutting.

VEGAN MEATLOAF #1

Steps:

• Pulse the pine nuts in a food processor until it resembles a coarse meal. Empty into a large mixing bowl.
• Sauté the vegetables (minus the beans) with the oil over medium heat until everything is softened. Take off the heat.
• Preheat the oven to 350°F and grease an 8x8 baking dish with oil or spray. Add the beans, rice, vegetables, seasonings, soy sauce, ketchup and flour to the mixing bowl and mash/mix everything together. If the "batter" seems to dry, add some vegetable broth to moisten. If it seems to wet, add some more flour.
• Scoop the mix into the baking dish and level out the top. Place in the oven to bake for 1 hour. After about 40 minutes, take out the loaf and spread some ketchup over the top (optional) and place back in the oven to continue baking.
• Let the loaf cool for 10-15 minutes and either turn out onto a platter, or just serve out of the dish. I served mine with a baked potato and steamed veggies.