Vegan Meatloaf With Brown Rice And Bbq Sauce Recipes

VEGAN MEATLOAF

Steps:

• Add the chopped onion and crushed garlic to a frying pan with the olive oil and sauté until the onions are softened.
• Preheat the oven to 375°F (190°C). Spray a loaf pan with non-stick spray and line it with parchment paper so that the meatloaf can be easily lifted out. Set aside.
• Drain the chickpeas and add to a mixing bowl. Mash with a fork or potato masher until roughly mashed.
• Make your breadcrumbs by breaking up the 4 slices of bread and placing into a blender and pulse blending until it makes breadcrumbs (see notes*).
• Add the breadcrumbs, soy sauce, sweet chili sauce, dijon mustard, flaxseed meal, nutritional yeast, garlic powder, tomato paste and cayenne pepper to the mixing bowl. Add in the cooked onions and garlic. Mix very well into a thick batter. Make sure everything is evenly mixed (it's a very thick mix). Transfer this into the parchment lined loaf pan and smooth down with the back of a spoon.
• Cover with foil and bake for 30 minutes.
• While the meatloaf is baking, mix the tomato paste, brown sugar, maple syrup, garlic powder, salt and paprika in a bowl and stir together.
• When the meatloaf has baked for 30 minutes, remove it from the oven and remove the foil. Spread on the tomato glaze evenly and return it to the oven, (no foil, uncovered) to bake for a further 15 minutes.
• Remove from the oven and allow to cool for at least 10 minutes before removing from the loaf pan by lifting the meatloaf out with the parchment paper. Let it cool for another 10 minutes.
• Slice and serve with fresh basil.

VEGAN MEATLOAF WITH BROWN RICE AND BBQ SAUCE

Steps:

• Glazed in your favorite barbecue sauce, this vegan meatloaf is rich, hearty and comforting. A perfect meatless meal, you'll want to whip this up again and again. Step 1
• Preheat oven to 400°F. Prepare rice according to package directions. Allow to cool completely. Coat a 9- x 5-inch loaf pan with nonstick spray and line with enough parchment paper to overhang edges. Step 2
• Meanwhile, heat oil in a large skillet set over high heat. Add mushrooms, salt and pepper and sauté for 8 to 10 minutes, or until starting to brown. Add onion and garlic and cook for an additional 5 to 8 minutes, until tender and liquid evaporates. Allow to cool slightly. Step 3
• Pulse walnuts in the bowl of a food processor, until crumbly. Add the mushroom mixture, half of the rice, half of the lentils and parsley. Purée until coarsely ground and ingredients come together into a paste-like mixture. Combine walnut mixture with remaining rice, lentils, bread crumbs, oats, flax meal, 1/4 cup barbecue sauce and soy sauce in a large bowl. Step 4
• Scrape mixture into prepared loaf pan and smooth top. Bake for 30 to 35 minutes, or until golden brown and set. Step 5
• Brush loaf with remaining barbecue sauce and bake for 3 to 5 minutes, or until barbecue sauce is bubbling and sticky. Let stand for 15 minutes. Using parchment paper, lift loaf from pan. Cut into slices and serve. Recipe Tips For a kid-friendly meal, serve the meatloaf with additional barbecue sauce or ketchup for dipping. For a complete meal, serve our meatloaf alongside your family's favorite steamed or roasted veggies.

VEGAN "MEATLOAF"

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Heat olive oil in a pan over medium-high heat; add onion and garlic. Saute until fragrant and slightly soft, 3 to 5 minutes.
• Combine water and egg substitute in a large bowl; add onion mixture, vegan beef crumbles, baguette, 1/4 cup ketchup, and parsley. Mix together by hand until well combined. Transfer mixture into the prepared loaf pan.
• Bake in the preheated oven for 30 minutes.
• Meanwhile, stir remaining ketchup and brown sugar together in a small bowl.
• Remove the loaf from the oven and brush with the ketchup mixture. Continue to bake until browned and a toothpick inserted into the center comes out mostly clean, about 30 minutes more. Let rest for about 10 minutes before slicing and serving.

VEGAN MEATLOAF

Steps:

• Pre-heat oven to 350
• Chop onion, celery, mushrooms, red pepper, and carrot (diced). I used the small blade on my favorite vegetable chopper.
• In a large skillet, cook onion, garlic, mushrooms, carrots and celery, and salt and pepper until browned. (You may use a little vegetable broth to avoid sticking )
• In a food processor, pulse the prepared lentils, quick oats, flaxseed, bread crumbs, cooked vegetables, tomato paste, bbq sauce, mustard, and parsley in a food processor.
• The finished product should be chunky; do not over Pulse.
• Use a silicone backing or placed parchment paper in the base of a glass loaf pan. If you don't have a loaf pan, you may form the dough into a loaf shape on a cookie sheet.
• Place dough into the loaf pan and gently press the top to form a bread shape on top.
• Cover with aluminum foil.
• Bake for 35 minutes, covered.
• Uncover after 35 minutes, and drizzle additional bbq sauce on top.
• Return to oven for 10 minutes uncovered.
• Remove from oven; recover and let stand for 10 minutes before cutting.
• I find it easier to remove it from the pan before cutting.