Adapted from "Low Fat Meat-less Meatloaf" this version has quinoa, lentils and lots of spinach!
Ingredients to be placed into large bowl and set aside:
1/2 cup flaxseed meal
1 cup vegan meat substitute such as ground seitan
1/2 cup wheat gluten
3 tablespoons nutritional yeast
1 tablespoon chia seed
1 cup precooked quinoa
Ingredients to be placed in food processor:
3 cups fresh spinach or 3 large handfuls
1 box silken tofu, firm organic
1 can lentils, drained and rinsed or pre-cooked equivalent
1/4 cup walnuts
2 tablespoons fresh basil
1/4 cup fresh parsley
2 teaspoons garlic powder
1/2 tsp black pepper
1 teaspoon hot sauce
1 teaspoon dry mustard powder
1 tablespoon vegan Worcestershire sauce
1 tablespoon Not-Beef vegetarian Bouillon
Combine processed ingredients with the items in your large bowl until well incorporated, then place in loaf pan. Cover with balsamic vinegar sauce and bake for one hour at 350 degrees fahrenheit. Serve with additional sauce.
Leftovers work well in sandwiches!
Note: I was in a hurry and added the quinoa raw without pre-cooking and it turned out fine. It seemed to cook in the oven and absorbed the spare liquid from the raw spinach I suppose. Just a note to self that when short on time this works.
Balsamic Vinegar Sauce:
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| Vegan Spinach, Quinoa and lentil loaf (don't tell the meat-eaters, they will think it is meatloaf) |
Ingredients to be placed into large bowl and set aside:
1/2 cup flaxseed meal
1 cup vegan meat substitute such as ground seitan
1/2 cup wheat gluten
3 tablespoons nutritional yeast
1 tablespoon chia seed
1 cup precooked quinoa
Ingredients to be placed in food processor:
3 cups fresh spinach or 3 large handfuls
1 box silken tofu, firm organic
1 can lentils, drained and rinsed or pre-cooked equivalent
1/4 cup walnuts
2 tablespoons fresh basil
1/4 cup fresh parsley
2 teaspoons garlic powder
1/2 tsp black pepper
1 teaspoon hot sauce
1 teaspoon dry mustard powder
1 tablespoon vegan Worcestershire sauce
1 tablespoon Not-Beef vegetarian Bouillon
Combine processed ingredients with the items in your large bowl until well incorporated, then place in loaf pan. Cover with balsamic vinegar sauce and bake for one hour at 350 degrees fahrenheit. Serve with additional sauce.
Leftovers work well in sandwiches!
Note: I was in a hurry and added the quinoa raw without pre-cooking and it turned out fine. It seemed to cook in the oven and absorbed the spare liquid from the raw spinach I suppose. Just a note to self that when short on time this works.
Balsamic Vinegar Sauce:
- 3 tablespoons balsamic vinegar
- 2 tablespoons date sugar
- 1/4 cup ketchup
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