ULTIMATE VEG LOAF
Sometimes, you just get it right. And I gotta say, I did with this recipe. I have made many veg loafs always striving for not only a delicious flavor, but the texture we all associate with a meatloaf. As many of you know I am a fan of seitan, but of course wanted a lighter texture for a meatloaf. I discovered just a couple T of the Vital What Gluten in the recipe holds it all together so much better and keeps it firm enough to slice up later for sandwiches. I also really enjoy the bits of sweet red bell pepper in this loaf, and the walnuts give it just the right amount of texture. I ate a bunch, saved a slice for the next day, then froze 5 individual servings for later use. I think you will really enjoy this one.
Dry Ingredients: Mix well and set aside.
1 cup quick oats uncooked
1 cup breadcrumbs (I used Italian flavor)
2 T Ground Flax Seed
2 T Vital Wheat Gluten
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/2 cup chopped walnuts (optional)
1/2 tsp all purpose seasoning
Wet Ingredients: In saucepan with just enough water to cover the top, combine the following and cook until tender, add more water as needed. (about 20 min)
1/2 cup red lentils
1/2 white onion diced
2 stalks celery diced
5-6 sm white mushrooms diced
1/2 cup shredded carrots
1/3 large red pepper diced small
1 cup fresh baby spinach chopped
1/4 cup chopped finely zucchini (no peel)
Combine Wet Ingredients (after cooked) with dry ingredients and combine well, then add:
1 T Ketchup
1 T yellow Mustard
1 T BBQ Sauce
1 T Soy Sauce
1 T Sweet Pickle Relish
Stir well, and put in loaf pan. Bake at 400 degrees for approx. one hour, but keep checking. It is done when the edges and bottom are getting med brown. I top with ketchup before baking. Another great option is to top with mashed potatoes, fluff with fork, then bake for last 15 minutes until potatoes are lightly browned.
Sometimes, you just get it right. And I gotta say, I did with this recipe. I have made many veg loafs always striving for not only a delicious flavor, but the texture we all associate with a meatloaf. As many of you know I am a fan of seitan, but of course wanted a lighter texture for a meatloaf. I discovered just a couple T of the Vital What Gluten in the recipe holds it all together so much better and keeps it firm enough to slice up later for sandwiches. I also really enjoy the bits of sweet red bell pepper in this loaf, and the walnuts give it just the right amount of texture. I ate a bunch, saved a slice for the next day, then froze 5 individual servings for later use. I think you will really enjoy this one.
Dry Ingredients: Mix well and set aside.
1 cup quick oats uncooked
1 cup breadcrumbs (I used Italian flavor)
2 T Ground Flax Seed
2 T Vital Wheat Gluten
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/2 cup chopped walnuts (optional)
1/2 tsp all purpose seasoning
Wet Ingredients: In saucepan with just enough water to cover the top, combine the following and cook until tender, add more water as needed. (about 20 min)
1/2 cup red lentils
1/2 white onion diced
2 stalks celery diced
5-6 sm white mushrooms diced
1/2 cup shredded carrots
1/3 large red pepper diced small
1 cup fresh baby spinach chopped
1/4 cup chopped finely zucchini (no peel)
Combine Wet Ingredients (after cooked) with dry ingredients and combine well, then add:
1 T Ketchup
1 T yellow Mustard
1 T BBQ Sauce
1 T Soy Sauce
1 T Sweet Pickle Relish
Stir well, and put in loaf pan. Bake at 400 degrees for approx. one hour, but keep checking. It is done when the edges and bottom are getting med brown. I top with ketchup before baking. Another great option is to top with mashed potatoes, fluff with fork, then bake for last 15 minutes until potatoes are lightly browned.
