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This Vegan Meatloaf will be a favorite at the dinner table during the cooler months or on your holiday table. It’s loaded with fiber, protein, complex carbs and healthy fats. Pair it up with a leafy green salad, and a side of veggies for a well-rounded meal.
Preheat oven to 350 degrees. Grease a loaf pan with coconut oil, or line with parchment paper and set aside.
Cook lentils and brown rice per package directions. Set aside to cool (these can be prepared the day before and stored in the refrigerator overnight)
In a small bowl, whisk together tomato paste, 2 tablespoons tamari, maple syrup, liquid smoke & 1 tablespoon of garlic. Set aside.
Heat a large skillet over medium heat, add 2 tablespoons of olive oil and ½ cup onions. Saute for 5 minutes. Add mushrooms and sauté until mushrooms are soft and have released their liquid. Transfer onions and mushrooms to a small bowl. Add the remaining 2 tablespoons of olive oil to skillet and sauté the celery, carrots & salt and pepper over low heat. Cover and cook about 10 minutes, until veggies are tender.
In a food processor, pulse the rice and lentils 10 times. Transfer to a large bowl. In the food processor, pulse cooked carrots & celery, Worcestershire sauce, remaining tablespoon of tamari, mustard, arrowroot and 1/4 cup of tomato mixture 10 times. Add to rice & lentil mixture. Fold in reserved sautéed mushrooms & onions, breadcrumbs and ½ cup raw chopped onion.
Press mixture into the prepared loaf pan and cover with tomato topping, spreading evenly. Cover with foil and bake 45 minutes. Uncover and bake 15 minutes until top is brown. Remove from oven and cool for 15 minutes before serving.