Guest guest Posted November 4, 2009 Report Share Posted November 4, 2009 VegNews Magazine Nov 4, 2009 3:10 PM ebbrewpunx Vegan Meatloaf: VegNews Recipe Club Our BlogsCafé VegNewsPress PassThis Just In Our WebsiteVegNews.com Find Us OnFacebookMySpaceTwitter Vegan Meatloaf Meatloaf is a fall favorite with its rich, smoky flavor and hearty texture. Of course, this version—from our Veganize It! column by Allison Rivers Samson—is totally meat-free, and sits perfectly on a plate next to a pile of mashed potatoes and gravy. Need something sweet for dessert? Our brand-new, first-ever cookbook is on sale now! The totally digital, super-sleek Holiday Cookie Collection is packed with with the very best holiday cookies on the planet, courtesy of an all-star team of bakers. Orange-chocolate macaroons, spicy gingerbread, and pecan-pie truffles are just a few of the tried-and-true treats you’ll find inside. Our digital format makes it easy to search, flip through, and print the recipes—like the incredibly decadent Toasted Almond Toffee Bars and fresh, minty Candy Cane Whoopie Pies. We're pretty much in love. Serves 4 What You Need:1/2 cup tomato paste3 tablespoons tamari, divided1 tablespoon dark agave nectar1/2 teaspoon liquid smoke1 tablespoon plus 2 teaspoons garlic, minced and divided4 tablespoons non-hydrogenated margarine, divided1 cup onion, chopped and divided1 cup portabello mushrooms, diced into 1/2-inch pieces1/2 cup celery, diced1/2 cup carrot, finely diced3/4 teaspoon salt3/4 teaspoon black pepper3/4 cup cooked brown rice2 cups cooked French lentils1-1/2 teaspoons vegan Worcestershire sauce1/4 teaspoon Dijon mustard2 tablespoons fresh Italian parsley, minced1 tablespoon arrowroot powder3/4 cup fresh breadcrumbs What You Do:1. Preheat oven to 350 degrees. Line a small loaf pan with parchment paper and set aside. In a small bowl, combine the tomato paste, 2 tablespoons tamari, agave, liquid smoke, and 1 tablespoon garlic. Set aside.2. In a large skillet over medium heat, add 2 tablespoons margarine and 1/2 cup onions. Sauté 5 minutes. Add the portabello mushrooms, and sauté for 7 minutes. Transfer to a small bowl. Add remaining 2 tablespoons margarine to the skillet and sauté celery, carrot, remaining 2 teaspoons garlic, salt, and pepper over low heat. Cover and cook for 10 minutes, stirring occasionally. 3. In a food processor, pulse rice and lentils 10 times, then transfer to a large bowl. In the food processor, pulse cooked vegetables, Worcestershire sauce, remaining tamari, mustard, parsley, arrowroot, and 1/3 cup of the tomato topping 10 times, then add vegetable mixture to rice and lentils. Fold in reserved sautéed onions and mushrooms, breadcrumbs, and the 1/2 cup chopped onion. 4. Press half of the mixture into the prepared loaf pan and spread the top with half of the tomato topping. Then, press the rest of the mixture into the pan, and coat with the remaining tomato topping. Cover with foil and bake for 45 minutes. Uncover and bake 15 minutes until top is browned. Remove from oven, and cool for 20 minutes before serving. More Food News!What's Cooking on VegNews.com: Roasted Root VegetablesCafé VegNews: Stuffed-Crust Pizza This Week's Must-Have: Butternut Squash SoupThis Just In: Tons of Vegan Cookie DoughPress Pass: Boston Vegetarian Food FestivalFeaturette: Eating Animals' Jonathan Safran Foer InterivewVegNews TV: Pantry 911!BONUS: The Holiday Cookie Collection, on sale now! / div If you no longer wish to receive these emails, please reply to this message with "Un" in the subject line or simply click on the following link: Un VegNews MagazineSan Francisco, California You're just jealous because the voices only talk to me! Quote Link to comment Share on other sites More sharing options...
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