Photo taken on a backpacking trip to Tonquin Valley, Alberta.
Veggie Loaf
[Vegetarian]
This had to be the next recipe I wrote up, because its one of Devon's favorite things I make. If you're going vegetarian, or just trying to cut down on meat, this will help to fill that meatloaf shaped hole in your heart.
However, there is a reason I call it a Veggie Loaf not a "Meat"loaf. The flavor is very reminiscent of a normal meatloaf (thanks ketchup) but you still get that fresh veggie taste from the ingredients. It's also not trying to recreate the texture of a traditional meatloaf, so temper your expectations accordingly. Just like a normal meatloaf, this works great as the "meat" on the dinner plate and is fantastic when used to make sandwiches. The Recipe
Originally Based on the Following Recipes:
Ingredients
Loaf
Sauce
Step by Step
2. While your lentils are cooking, you can start to prep your veggies. Dice the onion and garlic. Peel your carrots and chop the ends off your zucchini. Last put not least, roughly chop your mushrooms.
3. Sauté the onion in a large skillet with 1 Tbsp olive oil over medium heat until soft and transparent.
6. Transfer the veggies into a mixing bowl. Let them cool for 10-15 minutes and preheat the oven to 350.
10. Bake the meatloaf in a preheated 350-degree F oven for 40 - 50 minutes. You're looking for the sauce on top to be kind of leather-y (for lack of a better term) and less liquid-y. Let the loaf rest for at least 10 minutes before slicing, this will help it firm up and not fall apart when cut.
Pro Tip: Throw some veggies tossed with olive oil, salt, and pepper into oven when the loaf still has 25 minutes to go for a quick and easy side! I used broccoli when cooking for this recipe.
Did you particularly enjoy this recipe? You could always buy me...
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