
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: Avery! |
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 breadcrumb-like. |
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 food processor |
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 accordingly. |
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. |
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 it's time to make the last ingredient: Ketchup Sauce. In a glass measuring cup, add 3/4 cup organic ketchup. |
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!
Maybe I'll make meatloaf for Christmas. :) I bet that would also be great to have in the freezer in preparation for our baby. Glad you had a good Thanksgiving! My husband is obsessed with having roasted vegetables for the holidays. I mix them with coconut aminos, maple syrup, oj, a little olive oil, and spices before baking.
ReplyDeleteomg this is drool-worthy!!! =) Happy Thanksgivng weekend love!!!!!!!!!!! <3
ReplyDeleteJenny,
ReplyDeleteThis meatloaf is great for Christmas! It's already on my menu. Good idea about freezing some in prep for the baby. Your roasted veggies sound really good. I bet my husband would love them too. Thanks for sharing!
Jenn,
Glad I made the meatloaf look drool-worthy! LOL. Thanks for putting a Thanksgiving-twist on WIAW. See you next Wednesday! ( :
This looks so yummy! It would make a great addition to my Christmas meal. Gonna try it out, thanks!
ReplyDeleteHey there Green Smoothie JourneyGurl,
ReplyDeleteHope you like it!
Ashley
This is the recipe that I'll always make. You made me think of switching to be vegetarian, if not fully vegan.
ReplyDeleteI made this meal AGAIN!!! I love it. Christmas food.
ReplyDelete