Posted in Recipes

Veggie Meatloaf with Cauliflower Rice Broccoli Gratin

I think you either like meatloaf or loathe it and think it taste like the medieval dish some say it came from. I am one of those that really enjoy it and being a vegetarian I am always looking for great ways to make it, from beans and legumes to whey and other protein. Some of these would turn out great while others would fall apart or not taste so great. So when I came across a new but processed meatless meat I thought I would try it out for meatloaf. I kept the recipe for this meatless meat loaf classic all except the fact it is vegetarian friendly.

To go along the meatloaf is a great twist to comfort food side dish instead of rice or potatoes, it is cauliflower rice with broccoli and instead of cheese from cows this cheese is still creamy but from cashews. Now before I loose you with that just read the recipe and hopefully try it but if all else subsite with real cheese, I am sure it will still be delicious.

Meatless Meatloaf:

1 14 ounce pack of shredded meatless ground ( I used Meatless Farm)

1 large egg

1/2 to 2/3 cup of breadcrumbs ( the amount is up to how firm your meatless ground is)

1 small white onion minced

3-4 cloves of garlic minced

1 tablespoon of Worcestershire sauce ( if you don’t eat meat make sure you use a vegetarian friendly version)

Salt, black pepper, onion and garlic powder per taste

Ketchup for on top

In a bowl add all ingredients except ketchup, mix well, form into a loaf then place into a lightly coated (spray or greased) loaf pan. Poke three holes down the center pour ketchup on top spread around. Bake covered for 35-40 minutes then uncovered for 15 minutes.

Cauliflower Rice Broccoli Gratin:

3/4 cup raw cashews

1/4 cup + 3 tablespoon nutritional yeast

3/4 teaspoon sea salt

1/4 teaspoon garlic powder

1 medium cauliflower (3 cups) ( can use already frozen cauliflower rice)

2 tablespoon olive oil

4 cloves of garlic chopped

1/4 cup arrow root ( can use cornstarch)

2 cups unsweetened almond milk

1/2 black pepper

2 cups chopped broccoli

To make vegan cheese – cashews, yeast, salt, garlic powder in a food processor blend together, then set a side. ( omit this step if using other cheese)

Turn cauliflower into rice or if you are using already frozen cauliflower rice move on to next step.

In sauce pan add oil, arrow root (cornstarch) then milk. Stirring some while it thickens then add cheese. In lightly greased 9×13 pan add cauliflower rice and broccoli pour over the cheese sauce. Bake at 375 for 25-30 minutes

Remove meatloaf and cauliflower rice dish from oven, slice/scoop and enjoy!

Author:

Hi, I'm Gwyn a entrepreneur, mom of 2 and a grandma of 2! I had been married for a long time to an abusive alcoholic, this left me feeling broken and forgetting who I really was. I started gwyns day 1 as a way for me to share the awesome way God can heal, restore and give a wonderful life full of purpose and joy. My greatest passion is my family but also helping others . With this blog I hope to share uplifting quotes and stories for a healthy mind body and soul life style, as well as fun with crafts and recipes. Here is my mantra and the whole reason for the name of this blog, what a great reminder that every day is a brand new day we can start fresh and do better. Day One Matthew West from the album Live Forever Buy on Amazon | iTunes

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