Archive for category: Gluten-Free and Vegan Recipes

I will admit this is the most expensive meatloaf we’ve ever made, but it is absolutely worth it. We modified the recipe and used Beyond Meat Beyond Burgers, that despite the current Beyond Meat shortage, found at NutritionSmart. We paired with a mix of boiled cauliflower and potatoes to make a very filling meal. You do need to cook the meatloaf twice because Beyond Burger tends to be a little mushy. The first time cooks all the ingredients together; the second time remove from pan, cut two inch slices and place on greased baking sheet to remove the moisture. Anyone who likes leftover meatloaf sandwiches will be quite happy with this recipe.

Meatloaf:
2 packages Beyond Meat Beyond Burger Patties
2 Vegan eggs  (We use Namaste Foods Egg Replacer) 2 tsp egg replacer, 4 tbsp warm water
2/3 cup breadcrumbs
4 tbsp dried onion
1/2 cup chopped onion
2 clove garlic
1 tsp dried thyme
1 teaspoon dried basil
2 tbsp whole grain mustard
2 tsp vegan Worcestershire sauce
1 1/2 tbsp ketchup
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper

Glaze:
¼ cup ketchup
2 tbsp yellow mustard
2 tbsp apple cider vinegar
2 tbsp brown sugar

Cauliflower Mashed Potatoes:
1 large cauliflower, chopped into florets
4 large potatoes, cut into pieces
¼ cup dried chives, chopped
1 cup vegetable broth
2 cloves of garlic (or more!)
2 tsp nutritional yeast
2 tbsp vegan butter
1/2 tsp dijon mustard
1/4 tsp truffle oil (optional, but so good)
Dash of nutmeg
Dash of cayenne
1 tsp salt
¼ tsp pepper

Meatloaf and Glaze:
Preheat oven to 375°F.  Add all ingredients and gently mix everything together without smashing the meat. Place the mixture in a small loaf pan. In a separate bowl mix all glaze ingredients until blended. Spread the glaze on top. Bake for 1 hour uncovered. After 1 hour, take the meat loaf out of the oven and slice up into 6-8 pieces about 2 inches thick. Place on a greased baking sheet and bake for another 20-30 minutes at 375°F to reduce moisture.

Cauliflower Mashed Potatoes:
Preheat the oven to 375°F. Cut up potatoes into small pieces. Place potatoes in a large pot and fill with just enough water to cover. Bring the water to boil and then reduce the heat to medium-low and simmer until tender, about 10-15 minutes. Chop the head of cauliflower into small florets. Place cauliflower in a second large pot and fill with just enough water to cover the florets. Bring the water to boil and then reduce the heat to medium-low. Steam until tender, about 6 minutes. Drain the cauliflower and place in a large bowl. Drain potatoes and add to the same bowl. Add vegan butter, chives, garlic, nutritional yeast, Dijon mustard, truffle oil, nutmeg, and cayenne and puree with immersion (stick) blender or put in food processor. Add up to cup of vegetable to make smooth. Seasoning with salt and pepper to taste.

 

 

 

Brussell sprouts have gotten a bad rap. Closely related to kale, cauliflower and mustard greens, they are low in calories but high in antioxidants, fiber, vitamins and minerals. If your grandma was anything like mine, she would broil boil brussel sprouts until they were a pile of mush, sitting unappetizing on your plate. Until watching Food Network and Ken made these in a completely different way, I would never have agreed to try them. Now I’m addicted.

4 cups Brussels sprouts, halved
2 tablespoons olive oil
1/2 red onion, thinly sliced
2-3 garlic cloves, minced
salt and pepper, to taste
3 tablespoons balsamic vinegar glaze

Instructions:

Preheat the oven to 425 degrees F.
Wash and cut brussels sprouts in half. Mix them with oil, onions, garlic, salt, and pepper. Spread onto a baking sheet in a single layer and bake for about 30 minutes, stirring occasionally, until browned on the outside and fork tender. Remove from oven and toss with balsamic glaze. Put back in oven for 5 minutes or less, until brussel sprouts are sticky. (Don’t go over 5 minutes as glaze can burn.) Serve warm and enjoy.