OMG! It’s a hippie lentil loaf!
Miriam at Mouthwatering Vegan created this Epic Veggie Loaf. I have nothing to add other than my substitutions:
Increased to 1/4 cup ground flaxseed, no applesauce, used a red-green-black lentil blend that I soaked for half of the day before cooking, increased to 2 tablespoons chia seeds, and almond meal instead of pecans.
In the glaze/topping, I switched out sweet chili for chili garlic sauce, and I substituted half the ketchup for Stubb’s barbecue sauce.
Method: I Vitamixed the carrots and onions and then sauteed them so I only needed to mash everything with a potato masher before putting it in the loaf pan.
It slices very well and is properly filling. My father in law asked, “What are you cooking? That smells good!” It does indeed smell like traditional meatloaf. In all my years of being vegan and vegetarian, I haven’t made this staple of veggie protein-centric meals.
I’ve been making tea for TC to drink instead of soda. This is green tea with honey in recycled kombucha bottles.
It pays to buy expensive sportbike tires…you might get a Leatherman.
This Cooksimple Cowboy Chili was hearty and filling, with quinoa and beans. However, it expired on 3/9/16, yet the coupon included–which I was going to use–expired on 12/31/14. Bummer.
My latest adventures in cereal: Freedom Foods’ Maple Crunch. Now this cereal tastes and crunches like my beloved French Toast Crunch. Bring on the sugar rush!