Vegan Meatloaf
| Serves | 12 |
|---|---|
| Ingredients | Beans, Grains, Vegetables |
| Menu Part | Entree |
| Cuisine Type | American |
Source: University of Rochester (Rochester, N.Y.)
You don't need meat to make a loaf. This vegan take is just as filling and packed with umami, thanks to the use of mushrooms and miso.
Ingredients
2 tbsp. extra virgin olive oil
1 cup cooked lentils
2 cups kombu/miso broth
1 cup mushroom powder
1 tsp. baking powder
1 tsp. baking soda
1/4 cup nutritional yeast
1 cup cooked quinoa
1 cup chick pea flour
1 chopped & sweated onion
1 cup chopped cooked mushrooms (shitakes suggested)
1 green pepper
2 tbsp. chopped garlic
3/4 cup oatmeal
1/4 cup tamari soy
2 tbsp. cider vinegar
1 flax or chia “egg” (3 tbsp. flax or chia seeds mixed with 3 tbsp. water, blended)
1/2 lb. cubed firm tofu
1 tsp. cumin
1/2 tsp. dry thyme
1 tsp. salt
1 tsp. pepper
Mushroom gravy
2 cups mushroom broth
2 cups miso broth
4 tbsp. corn starch
1/4 cup water
Steps
- Place all ingredients in large bowl or mixer, combine until smooth, 1 to 2 minutes.
- Place into 2 oiled 5x9 inch loaf pans, bake at 300°F for 1 1/2 hours.
- Allow to cool 10-15 minutes. Slice into 12 portions.
- Serve with mushroom gravy.
Mushroom gravy
- Pour mushroom and miso broth in saucepan. Bring to boil and reduce by half.
- Mix corn starch and water. Add slowly to thicken broth. Stir 1 minute to desired consistency, gravy should coat the back of a spoon.
- Spoon or ladle over meatloaf and/or sides.