Friday, October 7, 2016

Vegan Grain Medley Meatloaf

This vegan meatloaf is a super comforting meal, full of flavor and great to serve for a hungry crowd. It tastes like a savory cake, I like to serve it with raw bright leafy greens such as a kale salad. 


Vegan Grain Medley Meatloaf
by Sarah Farsh October 6th, 2016
  • 2 large organic carrots
  • 1 shallot
  • 1 cup cooked lentils
  • 2 cups cooked quinoa
  • 4 cloves garlic
  • 2 tbsp tomato paste
  • 1 tsp coconut oil
  • 1/4 cup nutritional yeast
  • 1 tsp miso paste
  • 1 tbsp maple syrup
  • 3 tbsp tamari
  • 2 tsp Italian seasoning
  • 1 tsp fennel seeds
  • 1 tsp kosher salt
  • 1 tsp fresh cracked black papper
glaze topping: 
  • 2 tbsp tomato paste
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 2 tsp tamari
Preheat oven to 350, spray a 9x5 loaf pan with coconut oil. In a food processor mince carrots, shallots, garlic, and lentils together. Heat up a skillet pan with coconut oil, and sauté your carrot/lentil mix. Meanwhile, whisk together tomato paste, miso paste, maple syrup, tamari, Italian seasoning, fennel seeds, salt and pepper. Poor tomato paste mixture into skillet and combine with carrot/lentil mixture. Add quinoa and nutritional yeast to skillet, and sauté together well until all ingredients combine into a dough like mixture. Transfer mixture into loaf pan, and pat down firmly using spatula. Combine glaze topping together and coat the top of the loaf with glaze before placing into oven. You can sprinkle vegan parm cheese for garnish. 


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