Vegetarian Christmas Quiche Recipes Recipe For Meatloaf

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VEGETARIAN MEATLOAF



Vegetarian Meatloaf image

For those vegetarians who miss the taste of meatloaf, here is a tasty vegetarian version that matches the flavor.

Provided by RAINSINGER

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h20m

Yield 8

Number Of Ingredients 12

1 (12 ounce) bottle barbeque sauce
1 (12 ounce) package vegetarian burger crumbles
1 green bell pepper, chopped
⅓ cup minced onion
1 clove garlic, minced
½ cup soft bread crumbs
3 tablespoons Parmesan cheese
1 egg, beaten
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon parsley flakes
salt and pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
  • In a bowl, mix 1/2 the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, parsley, salt, and pepper. Transfer to the loaf pan.
  • Bake 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set.

Nutrition Facts : Calories 155.2 calories, Carbohydrate 21.3 g, Cholesterol 24.9 mg, Fat 3.3 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 687.9 mg, Sugar 12.6 g

VEGETARIAN "BEETLOAF"



Vegetarian

"Beetloaf" is a meatless version of America's favorite comfort food. This vegetarian loaf has yummy flavor and a satisfying texture. This is a simple recipe that can be easily modified to suit your taste. Serve with mashed potatoes, rice, or noodles.

Provided by Eve Sylvie

Categories     Vegetarian Main Dishes

Time 1h25m

Yield 8

Number Of Ingredients 12

nonstick cooking spray
2 ½ cups beets
2 cups shredded carrots
¾ cup chopped walnuts
½ cup chopped onions
½ cup steel-cut oats
½ cup dry bread crumbs
4 large eggs
1 ½ teaspoons chopped fresh parsley
1 teaspoon everything bagel seasoning
2 dashes liquid aminos (such as Bragg®)
½ cup ketchup, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with nonstick spray.
  • Combine beets, carrots, walnuts, onions, oats, and bread crumbs in a large bowl.
  • Beat eggs, parsley, bagel seasoning, and liquid aminos in a smaller bowl. Mix into the veggie mixture and stir to combine. Transfer to the prepared casserole dish and top with ketchup.
  • Bake, uncovered, in the preheated oven for 1 to 1 1/2 hours, depending on how moist or dry you want it.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 24.8 g, Cholesterol 93 mg, Fat 10.8 g, Fiber 4.2 g, Protein 8.3 g, SaturatedFat 1.7 g, Sodium 355.9 mg, Sugar 9.2 g

ALISSA'S VEGETARIAN LENTIL MEATLOAF



Alissa's Vegetarian Lentil Meatloaf image

A simple meatless meatloaf that combines healthy ingredients to make a savory vegetarian dish everyone will love! The consistency and flavor of this recipe will surprise you!

Provided by Alissa Brunsfeld

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h30m

Yield 6

Number Of Ingredients 14

1 ½ cups French green lentils
¾ cup chopped onion
½ cup shredded carrot
½ cup chopped red bell pepper
¼ cup wheat germ
½ cup cooked brown rice
¾ cup bread crumbs
¼ cup crushed flax seed
⅔ cup egg whites
1 (6.5 ounce) can tomato sauce
1 tablespoon olive oil
2 teaspoons dried thyme
1 pinch cayenne pepper, or to taste
salt to taste

Steps:

  • Measure the lentils into a saucepan and fill with enough water to cover them by 1 inch. Bring to a boil, and cook until tender, about 45 minutes. Check occasionally and add more water if needed. Drain and set aside to cool.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan.
  • In the bowl of a food processor, combine the onion, carrot, bell pepper and wheat germ. Pulse until finely chopped. Transfer to a bowl. Put the lentils into the food processor and process into a paste. Spoon the lentils into the bowl with the vegetables and mix in the rice, bread crumbs, flax seed, egg whites, tomato sauce and olive oil. Season with thyme, cayenne pepper and salt. Spoon the mixture into the prepared loaf pan.
  • Bake for 45 minutes in the preheated oven, until heated through and browned on the top. Cool slightly before slicing and serving.

Nutrition Facts : Calories 335.1 calories, Carbohydrate 51.4 g, Fat 7.5 g, Fiber 12 g, Protein 18.6 g, SaturatedFat 0.9 g, Sodium 322 mg, Sugar 5.3 g

VEGETARIAN MEATLOAF WITH VEGETABLES



Vegetarian Meatloaf with Vegetables image

This is a meaty alternative to meat loaf, with vegetables on the side.

Provided by RENEE86

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     TVP

Time 1h50m

Yield 9

Number Of Ingredients 17

½ (14 ounce) package vegetarian ground beef (e.g., Gimme Lean TM)
1 (12 ounce) package vegetarian burger crumbles
1 onion, chopped
2 eggs, beaten
2 tablespoons vegetarian Worcestershire sauce
1 teaspoon salt
⅓ teaspoon pepper
1 teaspoon ground sage
½ teaspoon garlic powder
2 teaspoons prepared mustard
1 tablespoon vegetable oil
3 ½ slices bread, cubed
⅓ cup milk
1 (8 ounce) can tomato sauce
4 carrots, cut into 1 inch pieces
4 potatoes, cubed
1 cooking spray

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top.
  • Place carrots and potatoes around loaf and spray vegetables with cooking spray.
  • Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45 minutes. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 225 calories, Carbohydrate 30.6 g, Cholesterol 42.1 mg, Fat 4.9 g, Fiber 4.5 g, Protein 15.1 g, SaturatedFat 1 g, Sodium 814.1 mg, Sugar 6.1 g

VEGETARIAN QUICHE



Vegetarian Quiche image

When your garden is full of fresh veggies, this is the recipe to reach for. All you need is a salad and you have a terrific late-summer meal.-Debbie Jones, California, Maryland

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 14

1 unbaked pastry shell (9 inches)
1-1/2 cups chopped onion
1 medium green pepper, chopped
1 cup chopped tomatoes
1/2 cup chopped zucchini
1/2 cup sliced fresh mushrooms
2 tablespoons butter
1/4 to 1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch ground cinnamon
5 eggs
1/4 cup milk
1/4 cup grated Parmesan cheese

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350°., In a large skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt, pepper and cinnamon; mix well. Spoon into crust., In a large bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 230 calories, Fat 14g fat (6g saturated fat), Cholesterol 148mg cholesterol, Sodium 370mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.

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