Our latest cookbook creation, “Virgin Vegan: Everyday Recipes for Satisfying Your Appetite”, will be officially released on March 1st (though you can of course pre-order it now).
This is perfect for experienced vegans, newbie vegans, and people who simply want to increase the amount of plant-based goodness in their nutritional lives.
You will be truly shocked at the flavor and texture of this meatloaf – so true to the 50’s American classic!
ALL-AMERICAN MEATLESS LOAF
1 cup dry brown lentils, sorted and rinsed
2 medium carrots, grated
1 cup diced Medjool dates
1 medium onion, diced
1 stalk celery, diced
2 tablespoons unsalted vegan margarine
2 cloves garlic, minced
1 tablespoon cumin
2 tablespoons steak sauce, of choice
2 tablespoons soy sauce or tamari
1/2 cup ground or very finely minced pecans
1 1/2 cups cooked rice
1/2 cup dry bread crumbs
3 tablespoons flaxseed meal, softened in 1/2 cup boiling water
Preheat oven to 350 degrees. Cook lentils in boiling salted water for 20 minutes, or until very soft. Drain well. Place in food processor and pulse until very small bits.
Sauté the carrots, dates, onion, and celery in the butter in a large skillet over medium-high heat for 6–8 minutes, until very soft, stirring frequently to remove moisture. Add in garlic, cumin, steak sauce, and soy sauce and cook another minute. Add this skillet mixture to food processor and pulse until very well blended. Remove from processor and stir in pecans, rice, bread crumbs, and flaxseed.
Place an aluminum foil sling into a loaf pan and prepare with cooking oil spray. Spoon mixture into pan. Bake for 30 minutes at center of oven.
Glaze: While loaf is baking, simmer 1 cup ketchup, 1/4 cup brown sugar, and 1 tablespoon vinegar in a small saucepan for about 2 minutes, until thickened slightly.
Remove loaf from oven and spread glaze on top. Return to oven and bake another 20 minutes. Slice and serve as you would meatloaf.
Photograph by Susan Barnson Hayward from Virgin Vegan Everyday Recipes for Satisfying your Appetite by Donna Kelly and Anne Tegtmeier, reprint permission by Gibbs Smith.