Vegan Meatloaf and Garlic Mashed Potatoes

 

Vegan Meatloaf

 

Ingredients:

 

-1 Package of Beyond Meat Plant-Based Ground (or 16 oz. of a “raw” vegan meat)

-1 cup Panko Bread Crumbs

-1/2 White Onion, finely diced

-2 tablespoons Garlic, minced

-1 Flax Egg (1 tablespoon Ground Flax Seed + 3 tablespoons water)

-Ketchup for topping (I used about 3/4 cup)

-Non-stick spray

The Following Seasonings to Taste (I used about 1 tablespoon for each):

-Black Pepper (2 tablespoons)

-Trader Joe’s Onion Salt

-Seasoned Salt

-Garlic Powder

-Smoked Paprika

-Oregano

-Dried Parsley

-Dried Thyme (2 tablespoons)

 

Directions:

 

1. Preheat your oven to 400ºF

2. Combine all ingredients except the ketchup in a large mixing bowl. Using clean hands, combine all the ingredients together

3. Spray a small loaf pan with non-stick spray. Place the mixture in the pan and place the pan on a baking sheet (this is not mandatory but is highly recommended. The excess oil from the Beyond Meat may overflow into your oven)

4. Bake the meatloaf for 20-25 minutes or until the meatloaf is browned and cooked all the way through

5. Remove the meatloaf and top with a thin layer of ketchup

6. Return the meatloaf to the oven and bake for another 5 minutes or until ketchup caramelizes 

 

 

Garlic Mashed Potatoes

 

Ingredients:

 

-2 Large Idaho Potatoes

-3 tablespoons of Garlic, minced

-1 1/2-2 cups Oat Milk, or plant milk of choice

-1/4 cup Vegan Butter

-2-3 tablespoons Nutritional Yeast

-Salt and Pepper to taste

 

Directions:

 

1. Bring a medium pot of water to a roaring boil. Season liberally with salt

2. Peel potatoes and dice into 1-inch cubes

3. Place potatoes in the boiling water and boil until they are fork tender

4. Drain the potatoes set them aside

5. In the same pot you boiled the potatoes, add the butter and the garlic. Cook the garlic in the butter until the garlic softens and becomes fragrant. Be careful not to burn the garlic

6. Add the potatoes and coat them with the garlic-butter mixture

7. Add the milk little-by-little and use a potato masher or two forks each time, making the potatoes creamy with every interval of milk

8. Continue to add milk to your desired consistency

9. Add nutritional yeast and season with salt and pepper