Plant based Meat Loaf - GF, EF, DF, SF, CF - NF option
Plant based gluten free Meat Loaf
2 large potatoes peeled, or sweet potato, ¾ inch cubes, boil, simmer till soft, drain, mash, do not use a processor
1 Tbsp oil
⅔ cup onion chopped
Sauté for 3 minutes then add
2 medium-sized celery stalks chopped
3 garlic cloves minced
½ Tbsp onion powder
¾ tsp sea salt
½ tsp caraway seeds
½ tsp ground cumin
½ tsp dried thyme
½ tsp smoked paprika
⅓ tsp red pepper flakes
Black pepper to taste
1 Tbsp s oy sauce tamari, or coconut aminos
1 Tbsp balsamic vinegar
Simmer for 3-5 minutes, stirring, then add
2 (15 oz) cans black beans or kidney beans, drained and rinsed
Add beans, stir in and turn off heat, then add
½ cup walnuts chopped or sunflower seeds for a nut-free
1 cup oats preferably instant oats, gluten free
2 Tbsp tomato paste
Place everything in the potato bowl and mash it all together
Place in a parchment lined 8 by 9-inch pan, press firmly so it’s an even thickness
Place in pre heated oven at 375 degrees for 40 to 50 minutes
Let sit out of oven 15 minutes
Flip onto a plate or sheet try, leave mold on, place in fridge for 3 hours to overnight, so it will firm up.
Warm in microwave and serve with sauce or gravy of choice.
