Monday, November 8, 2010

Case of the Mondays

Again no soup today instead, a hearty healthy meal that may take you back to the kids table not wanting to eat your mother's meatloaf.
This recipe is something I put together driving back from class listening to the Meat puppets. Ran into the kitchen and whipped it all up in about an hour and a half total (includes prep time as well)

Meatless Meatloaf
1 package of Gimme Lean Beef
(for larger serving sizes and pans use 2 packages of Gimme Lean )
1/4 cup quick oats
2 slices of bread (optional)
1/4 cup rice milk (or soy milk)
1/2 tsp salt
1/4 tsp soy sauce (optional) * also soy sauce is already packed with tons of sodium so if you plan on using soy sauce use less salt!
1/2 onion (minced)
2 cloves of garlic (minced)
1/3 cup chopped mushrooms (optional)
1/3 cup frozen peas (optional)
1/4 cup carrots (optional)

anything that is optional is up to you whether or not you may like your veggies I recommend you use them. As for the 2 slices of bread I didn't use bread but if you do not have oats handy 2 slices of bread or bread crumbs (make sure they are vegan.. sometimes they sneak whey in the ingredients.) works just fine.

preheat the oven to 350

In a sauce pan saute onions and garlic and mushrooms until onions are translucent. (instead of using oil you can also use water to saute your vegetables)
When done, add to a small mixing bowl and combine all the ingredients (begin with your wet ingredients then add your dry ingredients slowly..)

In a small loaf pan (glass or metal), line your pan with foil. Make sure the foil is a big enough piece to cover the loaf and not just the bottom of the pan. Use cooking spray and to coat the foil (this is so that the loaf does not stick to your foil!) then add the loaf mixture to the pan and cover. Set your timer for 45 mins and bake

For the ketchup topping
I used 3 tbsp of ketchup and 1/4 tsp of brown sugar and mix together .

Flip your loaf and place it back in the pan and add the ketchup topping. Place back in the oven and bake for another 8-10 mins.


Cauliflower Mash
1 lb of frozen Cauliflower
1/4 cup rice milk (soy milk)
1/2 tbsp earth balance
1/3 tsp nutritional yeast
1/2 tsp salt
1 clove garlic (minced)
Mix 2 tsp corn starch with 2 tbsp water

Boil cauliflower until soft. Drain and allow to cool
In a separate pot add earth balance and garlic. Set the heat on medium and saute garlic.
Add rice milk, salt, pepper, and nutritional yeast and bring to a boil then immediately add cornstarch and water mixture. Stir constantly until it thickens.
Add cauliflower (make sure all excess water is removed) to the sauce and mash with a fork or blend in a food processor.
Place cauliflower mash to the pot or serving plate
You can add spring onion or a dollop of tofutti sour cream on top or for decor


  1. Thought you might like this. Made it the other night and its easily one of the best things i've ever made. Vegan and Gluten free!

  2. Here's the link. Ha.