|Healthy Vegan Mini Meatloaves|
Yields: 15 to 17 Mini Meatloaves
1/2 Gimme Lean Vegan Sausage Log
1 cup oatmeal
1/2 to 1 cup whole wheat or gluten free vegan breadcrumbs
1 carrot, peeled and chopped
2 to 3 scallions, chopped
1 Tablespoon molasses
1 Tablespoon Dijon mustard
2 teaspoons Thyme, dried or fresh
Salt to taste, depending on what vegan meat you use
Ground black pepper, to taste
2 cloves garlic
1 Tablespoon ground flax seed
1 14 to 15oz can beans of choice (I used cannellini)
2 Tablespoons tomato paste
In a food processor, add in your carrots, garlic, and scallions and process until finely minced. Remove and set aside until ready to you.
Once The Vegg is prepared, add in the 1 can of beans. Process until smooth.
When your mixture is smooth and combined, add in your already cooked or roasted veggies. I used 1 cup of a already prepared Ratatouille for easy reuse of a recipe. Again, process until blended and smooth.
Once this next mixture is smooth as well, add in your additional flavor ingredients. Worcestershire sauce, tomato paste, molasses, thyme, nutritional yeast, ground flax, salt & pepper to taste.
Add your vegan meat into the food processor and process until combined with the smooth mixture.
Once processed in the food processor, remove from container and place in a large measuring cup or bowl. Add in your oatmeal and breadcrumbs. Mix to combine until the mixture isn't loose anymore and is thickened. If using the Ratatouille, your may need more breadcrumbs and/or oatmeal.
When you get your meat thick and combined with the oatmeal, add in your processed veggies and mix to combine for the last time before forming and baking.
One by one, place the meat mixture into the greased cupcake tins and spread around until it meets the sides and is 1 inch thick or high in dish (1/2 to 1/3 cup each meatloaf). Be prepare to wash your hands after, you get a little messy.
Half way through the baking, place the a sauce topping of your choosing (1/4 cup ketchup or 1/4 cup barbecue sauce topping on top of the meatloaf, I did half and half: 1 to 2 teaspoons each).
When the meatloaf is done cooking, remove from the oven and let sit to cool for 10 to 15 minutes. Once set and cooled, arrange on a serving platter and serve with mashed potatoes and/or a green salad, or your favorite sides. Serves even better as a leftover meatloaf sandwich the next day on slider or vegan hamburger buns. These freeze great for quick take and reheat meals. Enjoy!
-1 can (28 ounces) tomato sauce or crushed tomatoes
-3 Tablespoons extra-virgin olive oil or your favorite oil
-1 large eggplant (1 pound), cut into 1-inch pieces
-3 teaspoons salt
-1 large yellow onion, diced large
-3 large garlic cloves, peeled and coarsely minced
-2 bell peppers (any color), seeded and diced large (I used green & red)
-2 large zucchini (1 pound total), cut into 1-inch pieces
-4 Tablespoons chopped fresh basil
-1 teaspoon fresh thyme leaves
Preheat oven to 350 degrees.
|Veggies in the Pot|
|Sauced & Tomatoes in Pot|