>> Wednesday, January 6, 2010
. . . but I won't eat meat. Good morning! Those vegan chocolate-peanut butter cupcakes are a tough act to follow! Instead of trying to one-up them, I thought I'd post something entirely different. Plus, it's getting to be that time again. When there's a dusting of snow on the car every morning (and afternoon, really) . . . and it's absolutely freezing. When we all know the chill won't lift until early April. When it seems everything I eat needs to be comfort food.
But there's good news. This vegan "meatloaf" falls into the comfort food category quite well. But . . . since I haven't eaten any meat since age 12 -- I don't have much experience with meatloaf. And this recipe isn't quite like the rest of the "meatloaf" recipes out there on the web. I didn't use ketchup. I didn't use any meat substitute. I suppose it isn't at all like a lot of them.
Authentic or not -- it sure is delicious. Especially when topped with your favorite barbecue sauce (or ketchup). It's also a fantastic & super portable lunch option. Just heat and eat. And, if you're my husband, repeat that process several times until you're full. I know I've mentioned his insatiable appetite . . . but his display of hunger, no, his love of this "meatloaf" tops all others.
What you'll need . . .
- 1 cup vegetable stock
- 1 cup water
- 1 tablespoon low sodium soy sauce
- 1 medium onion, chopped
- 3 large cloves garlic, minced
- 1-1/2 cups mushrooms, chopped
- 1/2 cup crushed walnuts (raw)
- 1 can large kidney beans (drained but not rinsed)
- pinch of cayenne pepper
- 1/2 teaspoon paprika
- 1 cup quick oats
- 1 cup whole grain bread crumbs
- 3 teaspoons poppy seeds
- 3 teaspoons sesame seeds
- pinch salt
Method . . .
- Preheat the oven to 350 degrees F.
- Pour vegetable stock, water, and soy sauce into a large stock pot and heat over medium-high heat until bubbling.
- Lower heat to a simmer. Add onion and garlic. Stir. Cook for approx. 4 minutes.
- Add mushrooms, walnuts, kidney beans, cayenne pepper, and paprika. Cook for approx. 5 minutes. Then lower heat to low and continue with the next steps.
- In a large mixing bowl, combine the oats, bread crumbs, poppy seeds, sesame seeds, and salt. Mix until well incorporated.
- Add the wet (and warm) ingredients to the dry mixture and mix until fully incorporated.
- Generously "butter" (with your favorite butter substitute) a 9" x 5" loaf pan (mine was slightly larger -- just don't worry about the loaf rising at all -- it stays pretty much the same size as when you pour it in).
- Pour in mixture and spread evenly.
- Place in oven and bake for 1 hour, rotating the pan at the half-way mark.
- Let cool a bit and then serve.