Krista McGuire

I don’t think I ever really ate meatloaf with meat in it, but this meatless version was really great. Sometimes my creativity escapes me when it comes to Vegan meal planning, and this was a night where I had no idea what to make! After a long weekend of celebrating birthdays and Mother’s Day (I made this a few weeks ago), this meal ended up being exactly what I needed. Plus, you can’t go wrong with mashed potatoes.

Ingredients- For The Meatloaf:

-1 Cup carrots, diced

-1 Cup mushrooms, chopped

-1/4 Cup shallots, diced

-2 garlic cloves, minced

-1 Cup lentils, cooked

-1/2 Cup walnuts

-3/4 Cup quinoa, cooked

-1/2 Cup oats

-3 Tablespoons tomato paste

-2 Tablespoons tamari

-1 Tablespoon maple syrup

-3 Tablespoons nutritional yeast

-1 Tablespoon flaxseed

-1 teaspoon miso paste

-1 teaspoon hot sauce

-2 tablespoons italian seasoning — oregano, parsley, basil, thyme —

-Salt and pepper

Ingredients – For The Glaze:

-2 Tablespoons tomato paste

-2 teaspoons apple cider vinegar

-2 teaspoons maple syrup

-1/2 teaspoon ground mustard

-1/2 teaspoon tamari

Directions:

-Preheat oven to 350 degrees farenheit. Line your loaf pan, or baking dish, with parchment (or oil). Set aside

-In a large skillet, saute the carrots, mushroom, shallot, and garlic. Saute until the carrots are tender, about 5 minutes. Season with salt and pepper and transfer to your food processor

-Add remaining ingredients to food processor and process until a dough starts to form

-Transfer dough to the prepared pan/dish, pressing it down with a wooden spoon or spatula. Smooth the top and prepare the glaze

-Whisk all glaze ingredients together then pour over the loaf

-Cover the pan with foil and bake for 20 minutes, then remove the foil and bake uncovered for another 5

-Remove from oven and allow to cool for 5 minutes before slicing and serving

— Next time I am going to add the cooked lentils to the saute step to absorb some of the extra water. I think the lentils had to much liquid in them, making the meatloaf less firm than I wanted —

Ingredients – For The Mashed Potatoes:

The mashed potatoes I make are so quick and easy!

-Potatoes

–Nondiary butter — The non soy Earth Balance butter spread is my favorite to use —

-Almond milk

-Salt and pepper

Directions:

-Wash, peel, and cut your potatoes

-Place them in a large pot and cover with water

-Bring to a boil and cook until the potatoes are fork tender

-Drain and add back into the pot

-Mash the potatoes using a masher, and add desired amount of almond milk/butter

-Whip with a fork

-Season with salt and pepper

Another week night meal checked off the list

XOXO

I had such a great day on Sunday. Sean and I went to church before going to his parent’s house for the day to hang with his (giant) family ❤ We finally got to meet the newest addition, his 3 week old nephew, Leo Timothy … he is the sweetest thing

After the party we decided to grab some drinks on the water … it was supposed to rain all day but ended up being gorgeous out … love it

We ended our day with ordering Thai takeout and watching Game Of Thrones. I love Sundays 🙂