meatloaf heaven
I am probably the last person to have discovered the meatloaf studio, which generates a vegan meatloaf recipe based on your choice of ingredients. It is my new favorite thing. As a result, I had a delicious dinner of my very own meatloaf creation, mashed sweet potatoes, and steamed broccoli. It didn't quite hold together in actual loaf form, but it was close and tasted damn good. I did edit the recipe I got a little bit. You'll find what I did below the cut.
Ingredients:
1/2 cup pine nuts
2 TB olive oil
One onion, diced
One large garlic clove, minced
One large carrot, peeled and grated
Two celery ribs, diced
One cup mushrooms, cleaned and chopped
2 cups vegetarian burger or sausage crumbles (I used Yves Meatless Ground)
1 cup cooked quinoa
1/2 cup V8, as needed
3 TB potato flour
1/4 tsp. dried thyme
1 tsp. dried basil
1/4 tsp. dried sage
1/4 tsp. dried rosemary
2 TB ketchup
2 TB nutritional yeast flakes
Several dashes vegetarian Worcestershire Sauce
2 TB soy sauce
Directions:
Preheat the oven to 350º. Spray a loaf pan with nonstick spray and set aside.
Grind the pine nuts into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
Sauté the onions, garlic, mushrooms, carrots and celery in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients, using only about ¾ of the V8. Mix and mash together well. It should be moist but not runny. Add more liquid or binder if necessary to achieve this consistency.
Press mixture into the prepared pan and bake for ~ 45 minutes. 20 minutes from end, pour the rest of the V8 over the top and put it back in the oven.
Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice.
Ingredients:
1/2 cup pine nuts
2 TB olive oil
One onion, diced
One large garlic clove, minced
One large carrot, peeled and grated
Two celery ribs, diced
One cup mushrooms, cleaned and chopped
2 cups vegetarian burger or sausage crumbles (I used Yves Meatless Ground)
1 cup cooked quinoa
1/2 cup V8, as needed
3 TB potato flour
1/4 tsp. dried thyme
1 tsp. dried basil
1/4 tsp. dried sage
1/4 tsp. dried rosemary
2 TB ketchup
2 TB nutritional yeast flakes
Several dashes vegetarian Worcestershire Sauce
2 TB soy sauce
Directions:
Preheat the oven to 350º. Spray a loaf pan with nonstick spray and set aside.
Grind the pine nuts into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
Sauté the onions, garlic, mushrooms, carrots and celery in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients, using only about ¾ of the V8. Mix and mash together well. It should be moist but not runny. Add more liquid or binder if necessary to achieve this consistency.
Press mixture into the prepared pan and bake for ~ 45 minutes. 20 minutes from end, pour the rest of the V8 over the top and put it back in the oven.
Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice.