Yesterday was completely epic for me. Not only did I have the honor to provide a VEGAN cooking demo at the State Fair of Texas but I also rode in the parade on the Celebrity Chef float. Call me silly, but for one day I felt like a rock star. I was completely giddy.
The demo went great! There were at least a hundred folks in the designated demo area and many more standing around the outskirts. Afterwards everyone received a sample of my dish. My husband and daughter were there for support and overheard some remarks; “divine”, “taste like MEATloaf”, “delicious”. One man was even heard telling his wife that she was going to be making that for him this weekend. Swoon! I was asked some really good questions too and was happy to hear that several people were on a plant based journey.
Unfortunately I did’t get a real good picture of the final presentation but it was beautiful ya’ll. I pre-made some mashed sweet potatoes with a bit of coconut butter and almond milk, placed in in the center of the plate, layered a slice of the no-meat loaf on top, and garnished it with some fresh parsley and thyme.
I loved meatloaf and mashed potatoes growing up and my mom made the best. By far it was my favorite thing that she used to make and after I left home, when I’d come for a visit, it was the one dish I always asked her to make. I miss those days but I don’t miss the meat. After trying several vegan loafs to my distaste, I decided to re-make mom’s into a vegan version. It took several batches to get close to the real deal but I finally nailed it and I’ve got witnesses to prove it. Here is the recipe:
Mom’s No-Meat Loaf
2 Tbs ground flaxseed
6 Tbs warm water
1 cup of oats; divided in 1/2 cups
2 cups of cooked green lentils; divided in to 1 1/2 and 1/2 cups
1/4 cup of almond flour
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped green pepper
2 Tbs organic ketchup
1 can organic tomato sauce
1/2 tsp salt
1/2 tsp garlic powder
1/2 black pepper
1. Preheat the oven to 375. Put a piece of parchment paper in a 9×13 loaf pan and set aside.
2. Put the ground flaxseed into a small bowl, add the warm water, stir until blended, set aside.
3. In a food processor, pulse 1 1/2 cups of lentils and 1/2 cup of oats a few times until blended, scrap the sides and pulse a few more times. Remove the mixture and put into a large mixing bowl.
4. Add the remaining lentils, oats, and the flaxseed; combine well.
5. Mix in the almond four.
6. Stir in the onions, carrots, and pepper.
7. Add the ketchup, 1/2 can of tomato sauce, salt, garlic powder, and pepper. Combine well.
8. Spoon the mixture into the loaf pan making sure the parchment paper hangs over the sides.
9. Bake for 30 minutes, remove and add the remaining 1/2 can of tomato sauce on top, bake for another 30 minutes.
10. Remove from oven, let rest 10 minutes before removing by the parchment paper from the loaf pan.
Packed with fiber, protein, and a whole slew of other nutritional goodness this is definitely a healthier version from my mom’s. No frill, no fuss, and fast if you assemble this the night before and then pop in it in your oven as soon as you get home from work. Try mixing this recipe up by replacing the carrots and peppers with mushroom and spinach or try some root vegetables and a potato. I kept mine traditional and Italian with the tomato topping but you could also use a mushroom sauce or a cashew cream sauce. Try it out, toss it up, and let me know how your version turns out.
Keep mending the mind and body through plant based nutrition.