Going mid-America for dinner.
Welcome to my first official at-home breakfast of the season. I think I’ll be able to squeeze in two of these per work-week and for that I rejoice. I love to sit in the sun, with my breakfast [above: strawberry muffin, vanilla soy yogurt, yummy fruits] and coffee, no t.v. on, and just watch the birds (or read blogs) as I eat breakfast. It’s really all about the morning silence, because after that it’s all down hill from there.
Last night after dinner I asked D if he wanted me to make more breakfast muffins, which I had done for two week consecutively and he and I both enjoyed the goods tremendously. The fact that he’ll eat a vegan muffin without persuasion makes me more apt to offer on 10:00 pm on a Monday. So strawberry muffins were reborn – and may or may not have exploded in the oven – still good!
Back in the day I would make a mean turkey meatloaf (we’re talking 5 years ago people). I was never a meatloaf person, but at that time in my life it was considered “healthy” I was going to try my damnest to eat it. A year later I was eating vegetarian and strangely felt a need to vegetarianize my meatloaf recipe. I successfully was able to do so and although it didn’t wow D to any extent, it met my needs for a quality comfort-food meal. Enter: today. Sifting through my recipes and freezer to continue my pantry cleanse, I encounter my make-shift vegetarian meat loaf recipe and a bag of Boca crumbles. Are things getting clearer for you?
I veganized my vegetarian meatloaf and I think it’s worth sharing and trying.
- Boca Crumbles, entire bag
- 1/2 medium onion grated
- .4cup Panko bread crumbs (plain)
- 1 Carrots, medium grated
- 2 cloves garlic, minced
- 1 cup ketchup
- EnerG Egg Replacer, 1.5 tsp + 2 T water
- 1 tsp salt
- 2 tbsp. vegan grated parmesan
Preheat oven 400 degrees. Mix all ingredients together except for 1/3 c of ketchup (pre-whip the egg replacer together before adding to mixture). Place mixture into oil sprayed loaf pan. Bake for 30 minutes, remove and cover with remaining ketchup and bake another 15 minutes. Let stand about 10 minutes before serving so it doesn’t fall apart.
I think this was fantastic – the flavors were spot spot spot on! I haven’t had a real meatloaf in like 15 years so I can’t attest to how “true” it tasted, but it tasted good and that’s what matters most to me. To the point that I would recommend a meatloaf recipe, which is so uncharacteristic for me. D wouldn’t even tried it. See, real meatloaf even scares him, let alone a vegan one. I served this up some buttered noodles (how mid-western of me, am I right?). While this meal has most odds stacked against it – I wanted to jump up and down at my success! Whip up some mashed potatoes and this will make grand-maw proud!
To boot – it makes four hunking servings each less than 250 calories and jam-packed with protein. HOLLA! Let me know if this recipe doesn’t scare you and you try it! It’s my new baby!
What recipe have you vegetarianized/veganized that seems scary at first but tastes pretty damn good? Do share!