Vegetarian Organic Meatloaf Muffins Recipes

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REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)



Really Good Vegetarian Meatloaf (Really!) image

High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!

Provided by SaraFish

Categories     Grains

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oats
3/4 cup monterey jack cheese or 3/4 cup American cheese
1 egg, beaten
4 1/2 ounces spaghetti sauce or 4 1/2 ounces tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper

Steps:

  • Add salt to water and boil in a saucepan.
  • Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
  • Remove from fire.
  • Drain and partially mash lentils.
  • Scrape into mixing bowl and allow to cool slightly.
  • Stir in onion, oats and cheese until mixed.
  • Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
  • Mix well.
  • Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
  • Smooth top with back of spoon.
  • Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
  • Cool in pan on rack for about 10 minutes.
  • Run a sharp knife around edges of pan then turn out loaf onto serving platter.

Nutrition Facts : Calories 264, Fat 10.2, SaturatedFat 5.2, Cholesterol 69.1, Sodium 810.4, Carbohydrate 29, Fiber 7, Sugar 3.6, Protein 14.8

VEGAN MEATLOAF



Vegan Meatloaf image

This vegan meatloaf with an easy tomato glaze is the perfect comfort food! It's super delicious, hearty, and easy to make. It makes a great Sunday dinner along with potatoes and a salad!

Provided by Sina

Categories     Entrée     Main Dish

Time 1h

Number Of Ingredients 26

2 cups cooked brown lentils ((either use one can of lentils or cook them yourself))
2 cups cooked chickpeas ((either use one can of lentils or cook them yourself))
2 onions, chopped
2 large cloves of garlic, minced
2 tablespoons ground flaxseeds
3/4 cup walnuts
1 large carrot, cut into small pieces
1 cup rolled oats
2 tablespoons tomato paste
1/3 cup + 1 tablespoon unsweetened almond or soy milk
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 tablespoons fresh parsley
salt, to taste
black pepper, to taste
1/4 cup ketchup
1/4 cup tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/2 teaspoon paprika powder
1 teaspoon vegan Worcestershire sauce
1 teaspoon maple syrup

Steps:

  • Sauté the onion and garlic for about 2 minutes. Then add the chopped carrots and cook them for another 3 minutes.
  • Put about 6 tablespoons of the cooked lentils aside. Put all of the ingredients except for the spices into a blender or food processor and blend until you have a sticky but chunky mixture. It's very important that you make sure to not overdo it, so the vegan meatloaf will still have some texture.
  • Add the remaining lentils and season with thyme, oregano, salt, pepper, and fresh parsley. Preheat your oven to 350 °F.
  • Place the mixture into a loaf pan lined with parchment paper. Make sure to let the parchment paper overlap the loaf pan, so it's easier to remove the lentil loaf once it's done.
  • Bake the vegan meatloaf for 30 minutes. In the meantime make the tomato glaze. Combine all ingredients in a small bowl and whisk well.
  • After the 30 minutes of baking time are over, take the vegan meatloaf out of the oven and evenly spread the tomato glaze on top. Then return it to the oven and bake it for another 15 minutes at 350 °F.
  • Allow to cool in the pan for about 10 minutes. Then carefully lift it out with the parchment paper. Slice and sprinkle with freshly chopped parsley.

Nutrition Facts : Calories 339 kcal, Carbohydrate 45 g, Protein 14 g, Fat 12 g, SaturatedFat 1 g, Sodium 612 mg, Fiber 12 g, Sugar 8 g, ServingSize 1 serving

VEGETARIAN MEATLOAF



Vegetarian Meatloaf image

For those vegetarians who miss the taste of meatloaf, here is a tasty vegetarian version that matches the flavor.

Provided by RAINSINGER

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h20m

Yield 8

Number Of Ingredients 12

1 (12 ounce) bottle barbeque sauce
1 (12 ounce) package vegetarian burger crumbles
1 green bell pepper, chopped
⅓ cup minced onion
1 clove garlic, minced
½ cup soft bread crumbs
3 tablespoons Parmesan cheese
1 egg, beaten
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon parsley flakes
salt and pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
  • In a bowl, mix 1/2 the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, parsley, salt, and pepper. Transfer to the loaf pan.
  • Bake 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set.

Nutrition Facts : Calories 155.2 calories, Carbohydrate 21.3 g, Cholesterol 24.9 mg, Fat 3.3 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 687.9 mg, Sugar 12.6 g

VEGAN "MEATLOAF"



Vegan

Traditional easy-to-make vegan "meatloaf". Love pairing this with a green and a fruit for a well-balanced, colorful meal. Since everything is getting mixed together, no need for perfection and fine knife skills with this recipe. It makes great leftovers!

Provided by KA

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein

Time 1h35m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, chopped
4 tablespoons water
2 tablespoons egg substitute (such as Neat Egg®)
1 ½ pounds vegan beef crumbles
1 ½ cups chopped day-old baguette
½ cup ketchup, divided
2 tablespoons chopped fresh parsley
2 teaspoons vegan brown sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Heat olive oil in a pan over medium-high heat; add onion and garlic. Saute until fragrant and slightly soft, 3 to 5 minutes.
  • Combine water and egg substitute in a large bowl; add onion mixture, vegan beef crumbles, baguette, 1/4 cup ketchup, and parsley. Mix together by hand until well combined. Transfer mixture into the prepared loaf pan.
  • Bake in the preheated oven for 30 minutes.
  • Meanwhile, stir remaining ketchup and brown sugar together in a small bowl.
  • Remove the loaf from the oven and brush with the ketchup mixture. Continue to bake until browned and a toothpick inserted into the center comes out mostly clean, about 30 minutes more. Let rest for about 10 minutes before slicing and serving.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 22.8 g, Cholesterol 0.1 mg, Fat 10.1 g, Fiber 4.9 g, Protein 23.1 g, SaturatedFat 0.7 g, Sodium 725.2 mg, Sugar 9.5 g

VEGETARIAN & ORGANIC MEATLOAF MUFFINS



Vegetarian & Organic Meatloaf Muffins image

Well, OK, technically it's not "meat"loaf, but it's hearty satisfying, savory and in a loaf. Great vegetarian comfort food!

Provided by hlkljgk

Categories     < 30 Mins

Time 25m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 7

16 ounces organic cottage cheese
4 organic eggs, slightly beaten
1/4 cup organic olive oil
1 (1 ounce) packet onion soup mix (I use Simply Organic French Onion Soup & Dip mix)
1 cup finely chopped organic walnuts
2 cups organic cereal flakes (I use Nature's Path Organic Flax Plus Multibran Cereal)
1/4 cup chopped organic onion

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts, cereal and onion.
  • Spoon into a muffin tin.
  • Bake for 15 to 20 minutes.
  • Let rest for 5 minutes.

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