Cooked - Classic Vegan Meatloaf

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Classic Vegan Meatloaf

1.0

½ cup buckwheat groats (soaked for at least 6 hours)

½ cup quinoa (soaked for at least 6 hours)

1 onion (diced)

8 oz mushrooms

2 stalks celery (diced)

3 cloves garlic

2 cups cabbage (finely chopped )

14 ounces black beans

¼ cup flax meal

½ teaspoon sage

½ teaspoon thyme

2 teaspoons smoked paprika

1 ½ teaspoon onion powder

1 tablespoon stone ground mustard

1 tablespoon tomato paste

2 teaspoons Bragg liquid aminos

3 tablespoons tomato paste

5 deglet dates (or 2 medjool)

½ teaspoon onion powder

½ teaspoon smoked paprika

¼ teaspoon cumin

1 tablespoon balsamic vinegar

½ cup water

Preheat oven to 350°F.
Drain liquid from buckwheat and quinoa and pour into food processor.
Sauté onions, mushrooms, celery and garlic until the onions are translucent.
Add the cabbage to the pan with the onions and mushrooms and cook until cabbage is wilted, making sure all moisture is reabsorbed.
Pour into food processor along with remaining meatloaf ingredients and mix lightly.
Let sit for at least 15 minutes.
Add all tomato topping ingredients to a blender and blend until smooth.
Scoop meatloaf mixture into a parchment lined bread pan and smooth top.
Pour tomato topping mixture on top and smooth.
Bake for 1 hour.
Remove from oven and let cool for 15-20 minutes.
Remove meatloaf from pan and place onto a serving plate.
Will keep in the fridge in an airtight container for about 5 days.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍖Meatloaf

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 34 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...