VEGAN MEATLOAF
It's Christmas time, that's why a vegan meatloaf is a must. Such a rich and flavorful taste, you're going to surprise your non vegan guests. I promise you.
Servings: 4 servings | Calories: 428 kcal | Author: Andrea Aronica
Ingredients
250g sweet potato
250g portobello mushroom
165g vegan chicken (Food Evolution)
120g green lentils (canned)
120g red kidney beans (canned)
100g almonds
130g breadcrumbs
40g cashews
1 clove garlic
2 small peppers
30g pomegranate
3 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp paprika
2 tsp salt
1 tsp liquid smoke
2 tsp orange juice
50g cherry tomatoes
150ml BBQ sauce
1 tsp mustard
10ml olive oil
A few leaves of sage
4/5 orange slices
Method
Clean mushrooms and finely chop them;
Warm up a non-stick pan on medium heat, add olive oil and a clove of garlic (previously pressed using a large knife);
Add the mushrooms and cover the pan with a lid. Add 1 tsp of black pepper & salt and let them cook for 20-25 mins;
Peel the potatoes and roughly chop them;
Steam them for around 15 mins or until soft;
Smash potatoes using potato masher;
Cook vegan chicken (Food Evolution) as shown on the package;
Preaheat oven to 180 C;
To a large food processor add vegan chicken and roughly blend it. Set it aside, add nuts and pulse a few times into a loose meal. Then add sweet potatoes, mushrooms, vegan chicken, 1 tsp of salt, 2 tsp of black pepper, pomegranate, red kidney beans (rinsed and well drained), lentils (rinsed and well drained), liquid smoke, paprika, garlic powder, onion powder, orange juice and pulse to combine. Careful not to purée;
Transfer the mixture to a large bowl, add breadcrumbs and using your hands mix until a thick dough forms*;
Shape the dough into a meatloaf and place it on a rectangular baking tray with parchment paper. Place orange slices on another tray with parchment paper, make sure there is enough space between them. Bake both of them for 45 mins;
In the meanwhile finely chop sage and cherry tomatoes. Add a drizzle of olive oil to a frying pan and, once it’s warm, sauté them for 5 mins;
In a bowl whisk mustard and BBQ sauce;
Once the meatloaf is ready, remove from oven. Brush it with BBQ sauce (make sure to use all of it otherwise the meatloaf will be dry) and add on top the sauteed cherry tomatoes;
Bake it for 15 mins more to allow the sauce to be absorbed;
Remove the meatloaf and orange slices from oven and let them rest for 15 minutes in the baking trays. Place on top of the meatloaf some fresh sage and orange slices. Then gently remove and carefully slice and serve.
Notes
* Feel free to taste and adjust the flavour as needed.
Nutrition
