Vegan Meatloaf 2 Food

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.

REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)

Steps:

• Add salt to water and boil in a saucepan.
• Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
• Remove from fire.
• Drain and partially mash lentils.
• Scrape into mixing bowl and allow to cool slightly.
• Stir in onion, oats and cheese until mixed.
• Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
• Mix well.
• Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
• Smooth top with back of spoon.
• Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
• Cool in pan on rack for about 10 minutes.
• Run a sharp knife around edges of pan then turn out loaf onto serving platter.

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.

VEGETARIAN / VEGAN MEATLOAF

Steps:

• Preheat oven to 350.
• Grind walnuts in food processor to a powder and set aside.
• Reconstitute soy granules in hot water or vegetable broth according to package directions.
• Coat medium skillet with cooking spray and place over medium heat.
• Add chopped celery and onion and garlic and saute 4-5 minutes or until tender and remove from heat.
• Mash drained tofu in large bowl.
• Mix in walnuts, vegetables, drained soy granules, oats, soy sauce, nutritional yeast, mustard and poultry seasoning and ketchup - salt and pepper to taste.
• Coat 9x5 inch loaf pan with cooking spray and spoon mixture into pan and press.
• Spread a layer of ketchup or barbecue sauce over this, if you like.
• Bake 55-60 minutes or until inserted knife comes clean.

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 #2

Steps:

• Pick through the lentils and discard any sticks or pebbles. Rinse in a strainer and add to a pot along with 6 cups of water and a few dashes of the vegan worcestershire sauce. Bring to a boil and then cover and simmer for about 30-40 minutes until the lentils are done.
• While those are cooking, chop the vegetables and cook the rice. Pulse the cashews in a food processor until they resemble a coarse meal.
• Preheat the oven to 350F and lightly grease a 9x13 baking dish.
• Heat the vegetable oil in a large pan over medium heat. Add the garlic, onions, celery and carrots and saute until softened.
• When the letils are done cooking, drain them and add them to a large mixing bowl along with the rest of the ingredients. Use a potato masher to mix and mash everything together. If it seems too wet, add more rice or flaxseed meal. If it seems to dry, add some vegetable broth.
• Pour the mix into the baking dish and smooth it out. Place in the oven for 1 hour. Let the loaf cool for 10 minutes before serving. Either slice and serve out of the dish, or flip it over onto a platter and serve. Goes great with a baked potato, steamed veggies and a side salad.

LYNN'S MEATLOAF, FROM ENGINE 2

Steps:

• Spray loaf pan (or use non-stick silicone bake-ware).
• Sauté celery, onion and garlic on high heat in skillet with a little water or low sodium vegetable broth for 5 minutes until tender.
• Remove from heat and cool.
• Mash tofu in large bowl.
• Stir in cooked mixture and remaining ingredients, and combine well.
• Spoon mixture into loaf pan. Top with a layer of ketchup.
• Bake for 55 to 60 minutes, or until a toothpick comes out clean.

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.

VEGAN MEATLOAF

Steps:

• Mix together all ingredients except soymilk, flax and tofu. Put milk, flax and tofu in food processor and blend well. Pour over other ingredients and mix thoroughly. It should be moist and mooshy but not "soupy". Too dry, add more soymilk, if it's too wet, add more breadcrumbs.
• Spread into oiled 8 X 11 pan and bake at 350 about 1 hours 15 min - until browned on top, and fairly firm. (Sometimes it sets up more than others, depending on the moisture in the mushrooms, onions, etc -- ).
• This is better the next day, but who can wait? Serve with gravy, BBQ sauce or ketchup. Leftovers (sorta) slice for GREAT sandwiches.