Authorchef-Julia.com
DifficultyBeginner

This is a versatile no meat loaf for any occasion. It can also me made without beans as well. Changing up the spices can transform it from a holiday loaf to a southwestern loaf. The texture is soft and it goes well with mashed potatoes and gravy, all plant based and oil free, of course!

Yields6 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
Ingredients
 1 organic garnet sweet potato, 7 ounces cooked weight
 1 cup chopped onion
 1 carrot, chopped
 2 celery ribs, chopped
 2 garlic cloves, minced
 2 (15 ounce) cans white beans, such as cannellini (I used Whole Foods 365 organic brand.)
 2 packages extra firm tofu, water removed or 1 package tofu and 1 can beans or any combination of tofu and bean
 2 tbsp soy sauce or coconut aminos
 1 tbsp tomato paste (use 2 tablespoons if you like a stronger tomato flavor)
 1 tbsp spicy brown mustard
 2 tbsp fresh parsley
 1 tbsp poultry seasoning, or 1 teaspoon each sage, thyme, rosemary
 1 tsp kosher salt (optional)
 ½ tsp freshly ground black pepper
 1 tsp paprika (not smoked)
 1 tbsp nutritional yeast (or 2 if you like it stronger)
 ½ cup chopped walnuts
 ¾ cup whole oats, processed briefly in a food processor to break up a bit, but not ground
Directions
1

Preheat the oven to 375 degrees.
First, wash and dry the sweet potato. Poke a few holes in it with a fork. Bake on a silpat or parchment lined baking sheet at 400 degrees for 50-60 minutes. While the sweet potato is baking, process the oats in the food processor and remove to a bowl and set aside.
Chop the onion, celery, and carrot into large pieces and then place them in the food processor to finely chop them. You can also do this with a knife.
Heat a large skillet over medium high heat. When the skillet is hot, add the finely chopped vegetables and garlic. Cook for 3-4 minutes, stirring a lot, and adding a tablespoon of water if it starts to stick. Cover the skillet with a lid and allow to cook for 2-3 more minutes, adding a little water if it seems dry. Add the drained beans and mash them lightly with a potato masher or spatula.
(If using tofu, don't add it yet.)
Place the peeled sweet potato (7 ounces) in the food processor, along with the soy sauce, tomato paste, mustard, parsley, poultry seasoning, salt, pepper, paprika, and nutritional yeast. Process until fairly smooth. If using tofu, add the tofu now and process until smooth. Add the walnuts and pulse a few times. Combine the vegetable mixture and the vegetable bean mixture from the skillet in a large bowl. Add the oatmeal. Mix well.
Line a baking pan with silpat or parchment paper. Place the no meat loaf mixture on the lined pan and shape it into a loaf. Bake for 25-30 minutes. Cover loosely with foil and cook for another 20 minutes, or until the center is somewhat firm. Bake uncovered for the last 5 minutes if you want a darker appearance. Allow it to stand for 15 minutes before slicing.

Ingredients

Ingredients
 1 organic garnet sweet potato, 7 ounces cooked weight
 1 cup chopped onion
 1 carrot, chopped
 2 celery ribs, chopped
 2 garlic cloves, minced
 2 (15 ounce) cans white beans, such as cannellini (I used Whole Foods 365 organic brand.)
 2 packages extra firm tofu, water removed or 1 package tofu and 1 can beans or any combination of tofu and bean
 2 tbsp soy sauce or coconut aminos
 1 tbsp tomato paste (use 2 tablespoons if you like a stronger tomato flavor)
 1 tbsp spicy brown mustard
 2 tbsp fresh parsley
 1 tbsp poultry seasoning, or 1 teaspoon each sage, thyme, rosemary
 1 tsp kosher salt (optional)
 ½ tsp freshly ground black pepper
 1 tsp paprika (not smoked)
 1 tbsp nutritional yeast (or 2 if you like it stronger)
 ½ cup chopped walnuts
 ¾ cup whole oats, processed briefly in a food processor to break up a bit, but not ground

Directions

Directions
1

Preheat the oven to 375 degrees.
First, wash and dry the sweet potato. Poke a few holes in it with a fork. Bake on a silpat or parchment lined baking sheet at 400 degrees for 50-60 minutes. While the sweet potato is baking, process the oats in the food processor and remove to a bowl and set aside.
Chop the onion, celery, and carrot into large pieces and then place them in the food processor to finely chop them. You can also do this with a knife.
Heat a large skillet over medium high heat. When the skillet is hot, add the finely chopped vegetables and garlic. Cook for 3-4 minutes, stirring a lot, and adding a tablespoon of water if it starts to stick. Cover the skillet with a lid and allow to cook for 2-3 more minutes, adding a little water if it seems dry. Add the drained beans and mash them lightly with a potato masher or spatula.
(If using tofu, don't add it yet.)
Place the peeled sweet potato (7 ounces) in the food processor, along with the soy sauce, tomato paste, mustard, parsley, poultry seasoning, salt, pepper, paprika, and nutritional yeast. Process until fairly smooth. If using tofu, add the tofu now and process until smooth. Add the walnuts and pulse a few times. Combine the vegetable mixture and the vegetable bean mixture from the skillet in a large bowl. Add the oatmeal. Mix well.
Line a baking pan with silpat or parchment paper. Place the no meat loaf mixture on the lined pan and shape it into a loaf. Bake for 25-30 minutes. Cover loosely with foil and cook for another 20 minutes, or until the center is somewhat firm. Bake uncovered for the last 5 minutes if you want a darker appearance. Allow it to stand for 15 minutes before slicing.

No Meat Loaf
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