So one of my goals is to get back to reposting my cooking experiments. I cook, you know it, and I even speak on it and lately my audience suggests I speak on it more. So here goes – and here’s one of my latest experiments, vegetarian meatloaf.
My goal lately has been to go back to experimenting with meatlike vegan food. Why? Well, meat has that combination of texture, savory, and filling, so why not? Also I recenly experienced some great meatloaf, so I wanted to re-create the experience.
This recipe is “OK.” I need to do more, but it’s a good solid vegan meatloaf and pretty filling and nutritious.
- 1 Tbsp crushed garlic
- 2 Tbsp tomato paste
- ¼ cup peanut butter (use the kind that’s only peanuts)
- 1 Tbsp onion powder
- 3 Tbsp soy sauce
- 1 Tbsp maple syrup
- 1 tsp liquid smoke
- 2 tsp dried oregano
- 1 ½ tsp dried thyme
- 1 tsp smoked paprika
- 1 Tbsp nutritional yeast
- 1 can (14 oz) chickpeas, drained, rinsed
- 1 can (14 oz) pinto beans, drained, rinsed
- 1 cup oatmeal
- 1/4 cup sauce your choice, optional
- Preheat oven to 375 degrees.
- Combine all ingredients but oat meal and beans. Mix thoroughly.
- Add beans to mixture, mash thoroughly. It may help to mash them separately if the tools you have don’t work – I recommend a large for or potato masher.
- Stir oatmeal into mixture until blended.
- Place mixture into oiled bread pan. Cook for 25 minutes.
- Remove and add glaze if desired.
- Cook for another 25-50 minutes until a fork comes out reasonably clean. It won’t be perfect, but you won’t have a lot clinging to it.
- Remove and let sit abount 10 minutes so it firms. Serve.