These ingredients are packed full of plant-based protein.
#LunchBreakLIVE with Elysabeth Alfano, the Silver-Chic Chef and host of Awesome Vegans Podcast makes a vegan meatloaf with a zesty tomato sauce! Join us for a dish that will WOW your friends at Super Bowl parties. This meatloaf also packs a protein punch with 60 grams of plant-based protein and 10 grams per serving!
This meatloaf isn’t just pretty to look at. It is packing a lot of protein.
Elysabeth roasts her garlic in the oven with tin foil inside the shells. She uses a food processor and says as a tip to buy one refurbished to save money. Then Elysabeth adds the sautéed celery, onions, and lentils. She explains that the stars of this recipe are mushrooms and tempeh! Almost every ingredient in this recipe is packed full or protein. There is no need to hurt an animal to get all the protein your body needs. Elysabeth also recommends adding salt as you go so it cooks together and you avoid overdoing it on the salt. April tastes the meatloaf and says “it’s really really good!” She says it’s full of flavor, moist, and the tomato sauce gives it a delicious kick. This recipe is super easy and is sure to be a big hit at Super Bowl parties or anytime you make it for friends and family!
Erin shows off her finished meatloaf. Yum!
Elysabeth Alfano is reporting for JaneUnChained News Network (JNN) at JaneUnChained.com
Photos courtesy of Elysabeth Alfano .
Report edited by Ellen Dent.
Veggie Meatloaf
Ingredients:
Mushroom broth
1 overly full cup cooked/sliced mushrooms
1 cup cooked brown lentils in mushroom broth
1 cup cooked shelled chestnuts (seasonal) or 1 tempeh package
1 cup cooked quinoa in mushroom broth
5 roasted garlic cloves
1/2 HUGE onions, diced
3 celery sticks chopped and sautéed with onions
2 tsp basil
2 tsp oregano
Heavily sprinkle salt/pepper
Heavily sprinkle garlic salt
3 Tbs soy
2 Tbs teriyaki
2 Tsp cumin
2 Tsp paprika
1 can tomato paste
Juice of can of canned tomatoes
Fresh Rosemary on top for garnish
Mushroom broth
1 overly full cup cooked/sliced mushrooms
1 cup cooked brown lentils in mushroom broth
1 cup cooked shelled chestnuts (seasonal) or 1 tempeh package
1 cup cooked quinoa in mushroom broth
5 roasted garlic cloves
1/2 HUGE onions, diced
3 celery sticks chopped and sautéed with onions
2 tsp basil
2 tsp oregano
Heavily sprinkle salt/pepper
Heavily sprinkle garlic salt
3 Tbs soy
2 Tbs teriyaki
2 Tsp cumin
2 Tsp paprika
1 can tomato paste
Juice of can of canned tomatoes
Fresh Rosemary on top for garnish
Directions:
Preheat oven to 400.
1. Put 5 garlic cloves in tinfoil and roast in over at 400 for 1 hour.
2. Cook lentils in mushroom broth. Separately cook quinoa in mushroom broth.
3. Saute mushrooms. Set aside.
4.Dice half large onion. Dice 3 celery stalks. Saute together.
5. Combine quinoa, roasted garlic, lentils, onions and celery in food processor. Salt and pepper generously.
6. Put in enough olive oil to thinly cover pan. Pour in any mushroom juice from the sauted mushrooms, but not the mushrooms.
7. Chop up LightLife Tempeh Original Flavor into the size of ground meat. Add 1/2 contents of paprika, basil, oregano, soy sauce, teriyaki, garlic salt, salt/pepper, cumin. Saute and let sit until Tempeh takes in all juices.
8. Take contents of food processor and put in large bowl. Stier in mushrooms and tempeh.
9 Line a bread baking dish with parchment paper. Fill half way up with contents of bowl.
10. In a separate bowl, add tomato paste, tomato juice and the other 1/2 contents of paprika, basil, oregano, soy sauce, teriyaki, garlic sale, salt/pepper, cumin. Stir in until fully mixed.
10.Spread a thin layer of tomato mix on the half-filled baking dish. Fill with the rest of the contents of the big bowl. Spread the rest of the tomato mix on the top.
11. Put dried rosemary on top and bake for 40 minutes. Take out and Let set for 4-6 hours. Refrigerate. Take out next day and reheat at 400 for 10-20 minutes. Slice and serve!
1. Put 5 garlic cloves in tinfoil and roast in over at 400 for 1 hour.
2. Cook lentils in mushroom broth. Separately cook quinoa in mushroom broth.
3. Saute mushrooms. Set aside.
4.Dice half large onion. Dice 3 celery stalks. Saute together.
5. Combine quinoa, roasted garlic, lentils, onions and celery in food processor. Salt and pepper generously.
6. Put in enough olive oil to thinly cover pan. Pour in any mushroom juice from the sauted mushrooms, but not the mushrooms.
7. Chop up LightLife Tempeh Original Flavor into the size of ground meat. Add 1/2 contents of paprika, basil, oregano, soy sauce, teriyaki, garlic salt, salt/pepper, cumin. Saute and let sit until Tempeh takes in all juices.
8. Take contents of food processor and put in large bowl. Stier in mushrooms and tempeh.
9 Line a bread baking dish with parchment paper. Fill half way up with contents of bowl.
10. In a separate bowl, add tomato paste, tomato juice and the other 1/2 contents of paprika, basil, oregano, soy sauce, teriyaki, garlic sale, salt/pepper, cumin. Stir in until fully mixed.
10.Spread a thin layer of tomato mix on the half-filled baking dish. Fill with the rest of the contents of the big bowl. Spread the rest of the tomato mix on the top.
11. Put dried rosemary on top and bake for 40 minutes. Take out and Let set for 4-6 hours. Refrigerate. Take out next day and reheat at 400 for 10-20 minutes. Slice and serve!
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