Meatloaf: I would do anything for love . . .

>> 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 . . .
  1. Preheat the oven to 350 degrees F.
  2. Pour vegetable stock, water, and soy sauce into a large stock pot and heat over medium-high heat until bubbling.
  3. Lower heat to a simmer. Add onion and garlic. Stir. Cook for approx. 4 minutes.
  4. 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.
  5. In a large mixing bowl, combine the oats, bread crumbs, poppy seeds, sesame seeds, and salt. Mix until well incorporated.
  6. Add the wet (and warm) ingredients to the dry mixture and mix until fully incorporated.
  7. 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).
  8. Pour in mixture and spread evenly.
  9. Place in oven and bake for 1 hour, rotating the pan at the half-way mark.
  10. Let cool a bit and then serve.
NOTE: I invented this recipe by referencing at least five . . . mixing them up a bit . . . and adding ingredients I like. Feel free to do that same. As well, this recipe makes one large loaf. Enough for six. Or two if you're living in my household. Oh, well. I plan to experiment with more loaves in the near future.

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