MY CLASSIC MEATLESS MEATLOAF AND TOMATO SAUCE
I have been meaning to make my classic meatless meatloaf in a delicious, fast, and easy tomato sauce, so without further ado, here it is! All the ingredients are easy to find and affordable and the recipe is uncomplicated and have I mentioned - foolproof!
CLASSIC MEATLESS MEATLOAF AND A HEARTY TOMATO SAUCE
MEATLOAF:
2 tablespoons of EVOO
1/2 cup of yellow onion, finely minced
1/3 carrot, finely minced
3 cloves of garlic, minced
1/4 cup of red bell peppers, minced
1/4 cup of green bell peppers, minced
Salt to taste
Black pepper to taste
Peperoncino (red pepper flakes) to taste
1/2 teaspoon dried oregano, dried sage, or dried thyme
500g of mushrooms, processed into small pieces or finely minced
1 cup of dried TVP
2 tablespoons of ground flaxseed dissolved in 4 tablespoons of water
1/4 cup of breadcrumbs or crumbled stale bread
1 tablespoon of vegan butter
1/2 tablespoon of yellow mustard
1 tablespoon of nutritional yeast
1/2 teaspoon of creole seasoning
1/4 cup minced fresh parsley
BROTH:
3 tablespoons of soy sauce or tamari
1/2 teaspoon veggie broth powder
1 tablespoon of concentrated tomato paste
250 ml of warm water
TOMATO SAUCE:
1 tablespoon of EVOO
1/3 cup of very finely minced onions
1 or 2 whole garlic cloves
1 sprig of fresh basil
3 cups of fresh cherry tomatoes, chopped or 2 cups of good quality canned cherry tomatoes
A splash of water (about 1/3 cup)
Salt to taste
Black pepper to taste
GLAZE:
2 tablespoons ketchup
2 tablespoons yellow mustard
2 tablespoons dark sugar
CREOLE SEASONING:
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 tablespoon dried thyme
1/2 tablespoon black pepper
1/2 tablespoon white pepper
1/2 tablespoon cayenne pepper
1 1/2 tablespoons paprika
1 tablespoon smoked paprika
1 1/2 tablespoons salt
METHOD:
Add extra virgin olive oil to a pot over medium heat
When hot, add onions, when the onions are golden, add the minced carrots
Add the garlic, sauté for 40 seconds then add the mushrooms, sprinkle some salt, and stir occasionally until the mushrooms cook this will take about 7 minutes
Do not add extra water or oil, the mushrooms are made almost exclusively of water so if you add more water and/or oil you end up with a mushy mushroom paste instead of sautéed mushrooms.
Add the dried TVP then add broth made by mixing veggie broth powder, tomato paste, soy sauce, and water, add little by little until the TVP is soft.
Add black pepper, dried oregano, peperoncino, and red and green bell peppers, sauté for 1 minute, turn off the heat, and add fresh parsley.
Add the cooked vegetables to a bowl along with the remainder of the ingredients for the meatloaf (the flax egg, the oatmeal, the breadcrumbs, the nutritional yeast, the mustard, the creole seasoning, and the vegan butter). Mix until all ingredients are well combined.
Adjust the salt, and allow it to rest in the fridge for 10 minutes.
Meanwhile, let's make the quick tomato sauce:
Add olive oil to a pot over medium heat, when hot, add the minced onions, when golden, add whole garlic cloves, sauté for 40 seconds, add the fresh basil sprig, sauté for 10 seconds, and add the cherry tomatoes or canned cherry tomatoes, salt, and pepper, some water, stir to combine, lower the heat to low and let it cook for 10 -15 minutes, stirring occasionally.
If by the end of the cooking time the tomatoes haven’t broken down, mash them with a fork or a potato masher.
The pectin present in the thin tomato peels will thicken up the sauce and it will cook way faster than regular tomato sauce.
Mix the brown sugar, and ketchup in mustard in a small bowl, and reserve.
Line a 10x 5.5x 3 inches loaf pan, with parchment paper, grease it thoroughly, add the meatloaf, and with the back of the spoon pack it well, cover with aluminum foil, and bake it in a preheated 190C oven for 1 hour.
After 1 hour remove the meatloaf from the oven, wait 30 minutes until it cools a bit, flip the meatloaf into a baking plate, brush the ketchup, mustard sugar mixture all over the meatloaf, increase the oven temperature to 200C and bake the meatloaf for 15 minutes more but keep an eye on it so it doesn’t burn.
Remove the meatloaf from the oven, AND WAIT 30 MINUTES BEFORE YOU SLICE IT, this step is very important because if you try to cut the meatloaf before you allow it to cool, it will fall apart.
Serve the meatless loaf over a generous amount of tomato sauce and enjoy!
CUPS CONVERSION:
1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz
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Vegan Meatloaf | Easy Lentil Loaf!
RECIPE:
This Vegan Meatloaf has the best taste & texture! This easy lentil loaf recipe is the perfect vegetarian meal for Thanksgiving, or any other holiday. You can make it up to 3 days in advance, but I recommend cooking it the same day you plan on serving for the best texture. Use canned lentils to save yourself some time, too!
0:00 Intro
0:17 Preheat oven
0:22 Vegan Meatloaf ingredients
2:24 How to prepare the loaf pan
2:48 Meatloaf glaze recipe
3:08 Baking the lentil loaf
3:37 Make ahead tips
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Guy Fieri Eats the Lentil Version of a Meat Loaf | Diners, Drive-Ins and Dives | Food Network
At Sweet Melissa Cafe in Laramie, Wyoming, Guy digs into this tender vegetarian dish that substitutes brown lentils and plenty of veggies in place of the ground meat!
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Guy Fieri Eats the Lentil Version of a Meat Loaf | Diners, Drive-Ins and Dives | Food Network
VEGAN JUICY MEATLOAF | Thanksgiving Meatless Loaf Recipe
#meatlessloaf #veganloaf #thanksgivingloaf #easyveganrecipes #foodtoliverecipe
Vegan Juicy Meatloaf!
Celebrate Thanksgiving with this vegan loaf that's full of savory holiday flavors! It's a perfect meatless centerpiece for your meal, and it's also low in fat.
Prep time 20 min | Cook Time 40 min | Total time 1 hour | Servings 4-6 servings
INGREDIENTS:
• 2 cups green lentils, cooked (
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• ½ cup carrots, diced
• ½ cup celery, diced
• 8 oz mushrooms, sliced
• 2 tbsp tomato paste
• ½ tsp thyme
• salt and pepper to taste
• 1 cup of old-fashioned oats, divided (
• ½ cup breadcrumbs
• ½ cup flax meal (
• 1 tbsp organic ketchup
• 1 tsp yellow mustard
INSTRUCTIONS:
1. Preheat your oven to 375 degrees and line a baking sheet with parchment paper or foil.
2. In a large saucepan, heat some olive oil and sauté diced onion and garlic over medium-high heat until they become tender. Then, add celery and carrots, and cook for 5 more minutes on medium heat. After that, toss in the sliced mushrooms, all the spices, and tomato paste. Continue to sauté until all the vegetables are tender, which should take about 5-10 min. Remove from heat.
3. Transfer the cooked vegetables to a food processor along with the cooked lentils, oats, flax meal, and breadcrumbs. Pulse for a few seconds until everything is combined but still a bit chunky in texture.
4. Place the mixture into a loaf pan lined with parchment paper and use a spatula to flatten the top.
5. For the glaze, mix ketchup and mustard in a small bowl. Brush this glaze on top of the loaf.
6. Bake the loaf for around 40 min, or until a fork inserted in the middle comes out clean.
7. Serve with fresh parsley or celery leaves. Enjoy!
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MEATLESS JAMAICAN VEGETARIAN VEGETABLE VEGAN MEATLOAF RECIPE JAMAICAN ACCENT 2016
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ALL VEGAN AND VEGETABLE DISHES FOR THE MONTH OF JULY
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I HOPE YOU WILL ENJOY MAKING THESES VEGAN RECIPE
IN MY KITCHEN IT'S GOING TO BE A JULY VEGAN MONTH
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Chickpea Meatless Meatloaf | Easy Plant Based Oil Free Recipe | Holiday Meals | WFPB Gluten Free
Today I’m bringing you one last centerpiece entree for the holidays - a chickpea meatless meatloaf. This is a great meal for anytime of year, but perfect for the holiday season. It's filling, flavorful, easy to make, and gluten free! Blog post with printable recipe card: Enjoy!
Need supplies to make this recipe? Check out my shop page for all my kitchen essentials:
Ingredients:
- THREE (I put 1.5 in the video) cups chickpeas (1/2 cup dry or 2-15oz cans)
- 1 medium yellow onion diced
- 2 stalks celery chopped
- 2 medium carrots diced
- 4 cloves garlic minced
- 1.5 cups flour
- 1 tsp mustard
- 2 tbsp soy sauce sub tamari for gluten free
- 1 tbsp apple cider vinegar sub white vinegar or lemon juice
- 2 tbsp tomato paste or ketchup
- 3 tbsp favorite barbeque sauce
- 3 tbsp nutritional yeast
- 1 tsp paprika
- 2 tsp dried parsley
- 1 tsp cumin
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 tsp cayenne optional, for spice
- 1/4 tsp black pepper
- 1/2 tsp salt
Glaze
- 1/4 cup favorite barbeque sauce
- 2 tsp tomato paste or ketchup
- 1/2 tsp paprika
Timestamps:
Intro: (0:00)
Details: (0:29)
Ingredients: (0:51)
Instructions: (1:08)
Taste Test: (2:57)
Cost & Nutrition: (3:30)
Website:
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Recommended Books:
The Starch Solution, John McDougall
The China Study, T. Colin Campbell
How Not to Die, Michael Greger
How Not to Diet, Michael Greger
Meatonomics, David Robinson Simon
Prevent & Reverse Heart Disease, Caldwell Esselstyn
Research:
The BROAD Study
Type of vegetarian diet, body weight, and prevalence of type 2 diabetes. SEVENTH DAY ADVENTIST Reference
A multicenter randomized controlled trial of plant-based nutrition program to reduce body weight and cardiovascular risk in the corporate setting: the GEICO study
Position of the Academy of Nutrition and Dietetics: Vegetarian Diets
A systematic review and meta-analysis of changes in body weight in clinical trials of vegetarian diets.
Vegetarian diets: what do we know of their effects on common chronic diseases?
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