Full recipe below.
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Recipe: https://aaroncaldervegan.com/carameli…
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Intro: After I made my other Meatless Meatloaf recipe with chickpeas and vegetables I wanted to make a mock meat version so everyone is happy. My other recipe takes a while to set before serving but this one can be served straight from the oven.
Tip: When forming the meatloaf be firm and make sure the meatloaf is solid when placing in the oven. I always make my own breadcrumbs by putting 2-3 slices of bread in my blender/food processor and blend until you have crumbs. Works out cheaper and you get the health benefits of wholemeal bread.
Serves 3-4
Preheat oven to 200oC/392oF
Ingredients
1 pack of vegan mock mince (I used Naked Glory).
Generous pinch of pink/sea salt.
Season with black pepper
2 tbsp tomato puree
1/2 medium onion – finely chopped
1.5 cups wholemeal breadcrumbs (make your own in your blender with slices of bread).
2 tbsp soy sauce
1 tsp sage
1/2 tsp cumin
1 tsp smoked paprika
2 cloves of garlic – minced
Glaze
2 tsp gravy granules
3 tsp cranberry sauce
1/2 cup boiled water
Method
Mix all the ingredients for the meatloaf in a large bowl. Once it comes together use your hands to firmly combine the ingredients. You want to gently squeeze the mince with the other ingredients so the liquid soaks into the breadcrumbs and helps it bind.
Place on a lined/oiled baking tray and shape into a loaf. Drizzle with a little oil and bake for 25-30 minutes.
Mix the gravy, cranberry and water to form a thick glaze. Remove from the oven and spoon/brush the glaze over the loaf. Pop back into the oven for another 10 minutes.
Serve with roast veggies and gravy. Enjoy!
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