vegan meatloaf sauce recipe image
Kylie
But let me clarify. I don't want something made out of a bunch of meat substitutes like Boca. I'm okay if there's a bit of that in there for binder or texture but the majority of them I'm finding just use that instead of meat.
I actually wan a veggie loaf with rice and maybe some spinach or onion or any other combination of actual veggies!
I'm not very creative at cooking so I need a tried and tested recipe. Any help is MUCH appreciated!
Answer
Veggie Loaf
RECIPE BY: Prose
This is from a book called The Great American Detox Diet by Alex Jamieson (of Supersize Me fame). All of her recipes are super healthy and this is the tastiest vegan loaf I've tried. Like other vegan loaves, this is more fragile than meatloaf. Be sure to let it cool about 15 minutes before slicing, and even then expect some crumbling.
Ingredients
1 cup cooked brown rice
1 cup cooked lentils
1 cup uncooked instant oats
1 cup finely chopped mushroom
1 medium yellow onion, finely chopped
1 medium carrot, grated
1/2 red bell pepper, chopped
1/2 cup finely chopped walnut
1/4 cup tomato paste
1/4 cup olives, any variety, pitted and chopped fine
3 tablespoons finely chopped fresh parsley
2 tablespoons Braggs liquid aminos or soy sauce
2 tablespoons mustard
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried sage
Directions
1Preheat oven to 350 degrees Fahrenheit.
2In a large mixing bowl, combine the rice (or other leftover whole grain), lentils, oats, mushrooms, onion, carrot, pepper, walnuts, tomato paste, olives, parsley, soy sauce, mustard, thyme, marjoram, and sage. Mix well.
3Lightly oil an 8" x 4" loaf pan.
4Fill the loaf pan with the mixture and pack well to press out any air pockets.
5Bake for 40 minutes, covered. Uncover and bake for another 20 minutes, until lightly browned. (Be sure to check it after 10 minutes uncovered as I found it was already done). Allow to stand at room temperature for 15 minutes before slicing. Use a serrated knife to carefully slice.
Veggie Loaf
RECIPE BY: Prose
This is from a book called The Great American Detox Diet by Alex Jamieson (of Supersize Me fame). All of her recipes are super healthy and this is the tastiest vegan loaf I've tried. Like other vegan loaves, this is more fragile than meatloaf. Be sure to let it cool about 15 minutes before slicing, and even then expect some crumbling.
Ingredients
1 cup cooked brown rice
1 cup cooked lentils
1 cup uncooked instant oats
1 cup finely chopped mushroom
1 medium yellow onion, finely chopped
1 medium carrot, grated
1/2 red bell pepper, chopped
1/2 cup finely chopped walnut
1/4 cup tomato paste
1/4 cup olives, any variety, pitted and chopped fine
3 tablespoons finely chopped fresh parsley
2 tablespoons Braggs liquid aminos or soy sauce
2 tablespoons mustard
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried sage
Directions
1Preheat oven to 350 degrees Fahrenheit.
2In a large mixing bowl, combine the rice (or other leftover whole grain), lentils, oats, mushrooms, onion, carrot, pepper, walnuts, tomato paste, olives, parsley, soy sauce, mustard, thyme, marjoram, and sage. Mix well.
3Lightly oil an 8" x 4" loaf pan.
4Fill the loaf pan with the mixture and pack well to press out any air pockets.
5Bake for 40 minutes, covered. Uncover and bake for another 20 minutes, until lightly browned. (Be sure to check it after 10 minutes uncovered as I found it was already done). Allow to stand at room temperature for 15 minutes before slicing. Use a serrated knife to carefully slice.
What is a good egg replacement when cooking vegan TVP burger patties? any recipes?
dolcezza20
I am just starting to cook with TVP granules and really would like to make some burger patties.
TVP - Texturized Vegetable Protein...
Answer
I am a former chef and when I make mine with TVP, I generally puree some of the veg in the food processor add some chickpeas and chickpea flour, even a bit of tahini sesame paste, available at Health food stores or any Indian market, even some whole wheat flour.
Also, at the health food store there is a protien powder made from veggies, it is a good binder for burger, veggie meatballs for spaghetti sauce and a meatloaf made with TVP, I use it at least once a week, and it is great in a veg chili too.
I am a former chef and when I make mine with TVP, I generally puree some of the veg in the food processor add some chickpeas and chickpea flour, even a bit of tahini sesame paste, available at Health food stores or any Indian market, even some whole wheat flour.
Also, at the health food store there is a protien powder made from veggies, it is a good binder for burger, veggie meatballs for spaghetti sauce and a meatloaf made with TVP, I use it at least once a week, and it is great in a veg chili too.
Powered by Yahoo! Answers
No comments:
Post a Comment