(Not-so) Classic Vegan Meatloaf (legume, nut, grain, gluten & sugar-free) … comfort food in a tin :)
Time for a (Not-so) Classic Vegan Meatloaf recipe !
Winter is upon us in Australia ! Wowsers … I really was not ready for it, neither were all the plants I had to pull in out of the frost late last night ! It was -4 here last night. Anyway, time for some comfort food hey ?
“Meatloaf” was one of the first recipes I did. So I decided I wanted a classic vegan meatloaf for dinner tonight (and possibly, sneakily lunch) , so why reinvent my own wheel right ? Well I actually did. So introducing a brand new Meatloaf which includes all the things I’ve learned after doing this for nearly a year.
This one is served with some quick roasted radishes, awesome replacements for roasted potatoes, slightly different texture but I swear they taste very much alike. All you do is buy a bunch of radishes, trim top & bottom, slice in half and roast with 1 tsp olive oil in a 200oC oven for 20-30 mins.
This would also be great with one of the OptiCook gravys or other sauces. I just used the Fountain “Good Choice” tomato sauce.
Hope you enjoy ! Just follow along with the pictures, it isn’t very technical and does hold together really well as long as you make sure everything is quite dry when mixing together, wetness is the “holding together gods” enemy !
This is a very filling dish, so if you are finding a hold in your tummy since the cold weather has arrived, this may just fit your bill …
Joni x
- 1 medium cauliflower, chopped including the core
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 2 sticks celery, chopped finely
- 2 garlic cloves, crushed
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 tsp dried sage
- 250g mushrooms, diced finely
- 1 carrot, grated
- 1 zucchini, grated
- 2 tbs parsley, finely chopped (or 1 tbs dried)
- 1 tbs wholegrain mustard
- 1 tbs gluten free soy sauce
- 2 tsp vegan Worcestershire sauce
- 1/4 cup tomato paste
- 1/4 cup tomato paste
- 2 tbs Low cal BBQ sauce (I use Fountain Good Choice)
- 2 tbs red wine vinegar (or other vinegar)
- 1 tbs gluten-free soy sauce
- 1 tsp paprika
- 2 tsp Stevia (optional)
- Preheat oven to 200oC (180oC fan bake). Grease a loaf tin (9cmx19cm).
- Place the cauliflower in a medium saucepan and add 2 cups of stock. Cook for approx 15-20 mins until nice and soft, stirring occasionally. (You can also just microwave it using same technique for 10 mins, covered in cling wrap). Once cooked through, drain thoroughly. Place onto a clean tea towel and using kitchen gloves remove as much moisture as possible. See pic.
- In the meantime, heat oil in fry pan. Add onion, celery and garlic. Cooking, stiring for 5 mins until it has softened. Add the thyme, oregano, sage, carrot, zucchini, mushrooms,parsley and stir with the lid off, cooking for at least 15 mins, until a spoon pressed down on the mix yields no moisture (it needs to be quite dry). Take off the heat and set aside to cool slightly.
- Place the onion mix, mustard, soy sauce, Worcestershire sauce, tomato paste and the cauliflower in a large bowl and mix to combine. Using a stick blender and targeting any pieces of chunky cauliflower, blitz it until it is a smooth texture but with rough pieces still leftover, see pic. Spoon into your loaf tin. Level top with a spoon.
- Combine all the ingredients of the glaze. Spread over top of the loaf. Bake covered for 30 mins then remove foil & bake for another 20 mins or until the loaf is browned on top. Carefully drain any leftover juices from the loaf tin. Set aside for 10 mins to cool & set. Slice a piece, removing carefully with an egg flip & serve with roasted vegetables, cauliflower mash or a salad. It is pictured here with roasted radishes & green beans.
- Cover in cling wrap and refrigerate any leftovers, this will keep for at least five days in the fridge although it will be soft, just pan fry or grill to crisp up. .
- Can also be frozen in slices for a quick hearty meal, crisp up as above.
Kaye
June 1, 2016
Hi Joni. Thank you for sharing so many recipes you are beyond a star! I am curious as to what brand stick blender you have, the reason why I ask is that my one has a different head to yours and it literally sprays the ingredients all over the bench. For example soup ingredients in a pot…love to know your secret weapon ? thanks kaye
Joni Condos
June 1, 2016
Hi Kaye ! It’s a Braun 600 watt turbo , a few years old, I put on the lowest setting then turn it up as I go , especially with soup ??? Joni ?
Tray Pinfold
June 27, 2016
Hi Joni, I love the look of this but am allergic to mushrooms, what would you recommend I use to replace it?
Joni Condos
June 27, 2016
Tray, I’d do eggplant or more cauliflower , even carrots 🙂 Joni ?