Vegan Meatloaf - wip. Drain liquid from buckwheat and quinoa and pour into food processor. Sauté onions mushrooms and garlic until the onions are translucent. Add the cabbage to the pan with the onions and mushrooms and cook until cabbage is wilted, making sure all moisture is reabsorbed.
Transfer the bean loaf mixture into a parchment paper-lined loaf pan and press it into an even layer. Brush the top with a little bit of oil to help the loaf retain moisture. Whether you like yours straight-up, smothered with ketchup, or doused in gravy, you're going to love this one! You can cook Vegan Meatloaf - wip using 13 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Vegan Meatloaf - wip
- Prepare of Salt & crushed black pepper.
- Prepare 2 tbsp of olive oil.
- Prepare 1/4 cup of walnuts (minced).
- You need 1/4 cup of cashews (minced).
- You need 2 of garlic cloves.
- It's 1 of brown or red onion.
- Prepare 1 teaspoon of dried thyme.
- Prepare 1/2 cup of fresh flat-leaf parsley (chopped finely).
- It's 1 1/2 cups of mixed vegan meat (soy free).
- You need 2 cups of dried mushrooms (soaked, strained & chopped).
- It's 1 cup of fresh mushrooms (chopped finely).
- It's 1 cup of vegan cheese.
- You need of Sherry or red wine vinegar.
And if leftover meatloaf sandwiches are your thing, you won't be disappointed! Just cut yourself a slice, fry or grill it, add some vegan cheese to the top if you like, and put it on your favorite sandwich bread. Place a large sheet of foil in a standard bread pan, enough to make a tent over top. Place meatloaf into pan, smothering the top with extra ketchup if desired.
Vegan Meatloaf - wip instructions
- Soak the dried mushrooms in room temp water for 30mins before you strain, dry & chop it up.
- Soak the chopped mushrooms in a touch of sherry or red wine vinegar and veggie stock and set aside..
- Prep a baking tray with butter and baking/parchment paper or line with foil.
- Lightly sauté your finely minced onion and garlic together and then set it aside for a few minutes to cool a little..
- Pop the vegan meat into a large bowl along with salt, pepper, saughtéed minced onion and garlic, soaked mushrooms and your chopped parsley..
- Using your hands (the absolute best kitchen tool you have!), carefully and gently mix the ingredients together just until they are blended and come together. Just remember not to over mix!.
- Now, skip the loaf pan, it's truly better without it! This way, the meatloaf isn't steamed but rather gets a delicious outer crust..
- Turn your mixture out onto your prepared tray and shape, by hand, into a loaf shape..
- You can decide how you want to cover the top; brush the outside with some tomato sauce, sprinkle with some additional dried herbs (ie basil, rosemary, oregano) and/or grated vegan cheese. I topped it with vegan bacon strips..
- Bake at 160°C (320°F) for about 55mins - 1 hour..
- Allow the meatloaf to rest for about 10-15mins, very loosely tented with foil before slicing and serving..
- Serve with a side of any veggies/salads you like. I served mine with lightly fried green beans, chilli jam & butter sauce..
Brush a loaf pan or baking dish with oil and set aside. Sauté the garlic, carrot, onion, and bell pepper. Season with salt and pepper and cook until slightly brown. In a bowl, combine all the ingredients, except the ketchup. Why this makes the cut: This creamy whipped cream seems perfect for cake and other baked goods!
