|Meatless Meatloaf and Mashed Sweet Potatoes|
|At the "kiddy table" with Brandon, my two brothers|
Andrew and Austin, and at the head of the table:
|Meatless Meatloaf was a hit with Avery.|
|Fun with grandma after dinner.|
|Our Thanksgiving entertainment: Avery. See the pink in the|
middle of the room? Oh yeah, that would be her!
|My meatloaf recipe that has had many revisions...|
as you can tell.
part. Now it's taken on some tweaks and variations since I tried it for the first time, as you can see from my tattered and stained recipe page, but I think it's finally ready to go. So here's how I make it:
Meatless Meatloaf and Mashed Sweet Potatoes
(recipe inspired by: Susan O'Brien's "No-Meat" Meatballs)
- 5 large sweet potatoes
- 4-5 cloves of garlic
- 2 Tbs. garlic salt
- 1 red onion
- 1 cup organic ketchup
- 1/4 cup agave nectar
- 1/2 cup walnuts
- 1 pkg. mushrooms (I used baby portobello)
- 1 1/2 cups short grain brown rice
- 3 cups water
|Let's start with the rice. Add 1 1/2 cups dry rice and 3 cups|
of water to a rice cooker, or boil on the stove, or skip
this step if you have pre-made rice.
|Here's my rice cooker: a Stainless Steel Rice Cooker & Steamer|
by Miracle Exclusives...it's a life-saver now that Avery's here!
|While the rice is cooking, start peeling the sweet potatoes.|
|Start some water boiling in a large stockpot in preparation|
for the sweet potatoes.
|After peeling the sweet potatoes, chop into big pieces and put|
in the food processor.
|Then process into small (hash brown-like)|
pieces. This will help them cook faster,
and save your hand from getting really
tired of chopping.
|Once the water is boiling in the stock pot, add the sweet|
potatoes. Cook on high for 10-15 minutes.
|While the sweet potatoes are cooling, break out your lovely|
food processor once again (we're making it work today aren't
we?). Now add 1/2 cup walnuts and process until
|Add the "breadcrumb walnuts" to a big bowl.|
|Next, peel and chop the red onion into large pieces. Place|
in the food processor and process into very small
pieces. Transfer processed onions to a second smaller bowl.
|Now process an entire package of mushrooms in the food|
processor, just as you did with the onions. Combine
that with the onions now.
|While the burner is still hot from boiling the sweet potatoes|
(yeah, go green!) put a cast iron skillet on medium-high heat,
add the mushrooms and onions and saute for 5 minutes.
|While they are sauteing, gather 5 garlic cloves (or less if you're|
not that into garlic).
|Next, mince the garlic. I use my Garlic Twist ($20). All you|
do is place your garlic in one side then press
the two pieces together and twist to get minced garlic.
Now add it to the onion and mushroom mixture and cook
for another 2-3 minutes.
|Once the onion, mushroom, garlic mixture is done, transfer to|
the big bowl with the "walnut breadcrumbs".
At this point, go ahead and pre-heat the oven to 375 degrees. So you're good to go when the meatloaf is ready to bake!
|Now we're back to the mashed sweet potatoes. Scoop out|
3 1/2 to 4 cups of the cooked sweet potatoes and put into the
|Add 1 tsp. minced garlic. Add 1 Tbs. of garlic salt...you can do half nowif you want and add more after it's been processed.|
|Process...be sure to taste halfway through, and adjust seasonings|
|Process some more until your desired consistency...some like|
it thick and chunky, some like it smooth- do what you like!
|Now add 1 cup of the mashed sweet potatoes to the big bowl|
with onions, mushrooms, and walnuts.
|Now add 2 cups of the cooked rice to the big bowl.|
|Now that all the ingredients have been added to the bowl, it's|
time to season it. I use 5 shakes of oregano (like that technical
measurement?). Next add 4 Tbs. of organic ketchup.
Followed by 1-2 tsp. salt (I use pink Himalayan salt)
|Stir it all up until well combined.|
|Now transfer to a greased, square baking dish. Press down smooth, |
then place in the oven and bake for45 minutes or more depending upon your oven.
|Now that the meatless meatloaf is in the oven, get back to the|
sweet potatoes, and do another round of mixing in the
food processor. Store in whatever container or baking
dish works for you. I used a glass Tupperware dish.
|Now it's time to make the last ingredient: Ketchup|
Sauce. In a glass measuring cup, add 3/4 cup organic
|Next add 1/4 cup agave nectar. Stir to combine.|
|Once the meatless meatloaf is done baking, take it out of|
the ovenand drizzle some of the "Ketchup Sauce" on top.
Set the rest of the sauce aside to be used when serving.
|Time to enjoy! No turkey? No problem!|
|My Thanksgiving Dessert? Gluten-free, vegan cookie dough|
(actually made from beans with this awesome recipe).
What's your favorite vegan recipe for holiday dinners? Share below.
Happy Thanksgiving from all of us here at this "green house"! ( :
This post was recently linked up to "Healthy Vegan Fridays" which you can find any of these three blogs: Everyday Vegan Girl, Veggie Nook, and Carrie On Vegan. So get your "vegan on" and check out some of these great recipes!