Meatless Monday: Vegan Garden Loaf - FabFitFun

Meatless Monday: Vegan Garden Loaf

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Courtesy of Gluten-Free Goddess

Vegans and vegetarians rejoice! Meatloaf is no longer restricted to carnivores! Yep, it might sound a little strange, but we’ve come across a recipe for vegan garden loaf that is not only meat-free, it’s also gluten-free, nut-free, soy-free, and rice-free. Yipee!

Oh, and topping off this amazing creation is a maple apricot glaze. (We know, we’re salivating too!) With some quinoa, mushrooms, onions, spinach, a baked sweet potato, and herbs galore, you can create a dish that won’t have anyone asking, “where’s the beef?!”

Ingredients:

Extra virgin olive oil
1 cup chopped red or sweet onion
2 heaping cups chopped Baby Bella or Cremini mushrooms
2 cloves garlic, minced
1 tablespoon balsamic vinegar
5 cups loosely packed baby spinach leaves
Sea salt and ground pepper
1 cup cooked quinoa (can be cooked in a rice cooker)
1 cup toasted gluten-free bread or waffle crumbs
2 tablespoons Annie’s Organic Ketchup
2 tablespoons molasses
1 tablespoon good olive oil
1 tablespoon dried Italian herb mix (basil, thyme, oregano, parsley, marjoram)
1 teaspoon fresh minced rosemary
3-4 green onions sliced thin, white to light green section
1 baked sweet potato, peeled, diced

Maple Apricot Glaze:
1/4 cup sugar-free apricot fruit spread
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
Dash cinnamon
Dash cumin
Hot red chili flakes, to taste

Directions:
1. Preheat oven to 350 F. Line a glass bread loaf pan with parchment paper that extends up the sides.
2. Using a skillet, heat olive oil and cook onion until it is translucent. Add the mushrooms and garlic; stir until softened. Add balsamic vinegar and stir. Add spinach. Season with sea salt and ground pepper. Stir and cook down until the mixture has softened, about seven minutes.
3. Spoon the vegetables into a food processor bowl and pulse lightly until a grainy texture is achieved.
4. Dump the mixture into a large bowl. Add the cooked quinoa, gluten-free breadcrumbs, ketchup, molasses, and olive oil. Stir to combine. Add in dried herbs, rosemary, green onions. Mix until ingredients stick together when pressed with a spoon. If necessary, add a tablespoon of ketchup to improve stickiness.
5. Gently Fold in the diced sweet potato.
6. Spoon into loaf pan. With moist fingers, press mixture tightly to sides of pan. Smooth top.
7. Make Maple Apricot Glaze.
8. Pour glaze over entire top of loaf.
9. Tent loosely with foil. Bake in center of oven 25-30 minutes, until loaf is heated through and edges of glaze are bubbling.
10. Keeping loaf tented, cool 10 minutes.
11. Slice and serve.

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