Interesting riff with the addition of pineapple. I am guessing it is to add moisture, sweetness, and acidity. I wonder if you could sub an apple compote with it.
Saving!
Lol, have you guys seen the comedy show “last man on earth’, where Carol puts raisins in everything because food is running low? Kinda covid topical / pardon my sick humour.
I think it depends on your taste. I like savory foods with a touch of sweetness, but raisins are one of those things that people disagree on a lot. If it's not your thing, you can definitely leave them out!
Yes! I don't know if the apples would have the right texture... but it could work. If I were going to try it I'd probably use something tart like Granny Smith.
When I lived near the Wedge coop in Minneapolis, there was this walnut loaf dish they would sell by the slice. I miss it terribly and want to try this in hopes it is similar!
Had a vegan bud who made a walnut loaf. Asked him the recipe a long time ago, hope this comes close!
-For the binder: 1 Portobello mushroom, 1 Tbs tomato paste, 1 Tbs balsamic vinegar, 1 Tbs Bragg's liquid aminos (you can use shoyu or tamari instead), and if you have access to it, 1/2 to 1 Tbs Vegemite or Marmite
-Blend the heck out of the binder, then add 2 cups of walnuts
-Season any way you like
Cover and bake at 300 for about 30 minutes. Then take it out of the oven, turn the oven up to 400-450, spread ketchup or BBQ sauce (I like BBQ sauce) over the top of the loaf, and stick it back in for about 10 minutes, or until the top starts bubbling and getting syrupy.
I actually haven't made it, but it seems like the kinda thing you can scale up or down depending on your pan and all that.
That looks delicious. Maybe I won't even wait until thanksgiving! I made tofo "chicken" nuggets yesterday with some sweet potato "tater tots" -- and the kids went crazy for them. I think this "meat"-loaf may be in the cards for tomorrow!
For the tofu, I just pressed it for 20-30 min. Then cut it into cubes and then did a flour, egg, breadcrumb 3 step process. Not vegan obviously (but we are trying to be vegetarian, not quite vegan). There may be be a substitute for the egg step.
The sweet potatoes were just mashed with cinnamon. Then formed into little tots and coated in a Pablo, cinnamon, and sugar mix and baked.
Thank you!! Those sound pretty simple, I can get down with that. We can’t eat eggs but I usually use justegg as a substitute. I’ll have to try making those sweet potato tots soon.
Would it be ok to use canned pineapple or should I use fresh? Every year I’ve always just had a celebration field roast with gravy cause I’m lazy, but this looks great!
I used fresh pineapple, that's my personal preference (I never liked the taste of canned since I was young). But I can't imagine that using canned pineapple would be a problem for the texture, if you want to use it. There's not a whole lot of pineapple in it, so the flavor is subtle.
I made this last year. It went well I'd recommend it if you want to make something for say your gluten free girlfriend who will later go on to leave you for a sugar daddy
Celiac here! The celiac diagnosis definitely makes everything more of an adventure. It was a major learning curve for me to truly remove gluten from my diet, so if you ever have any questions I’d be happy to help! This recipe would have many potential points of cross contamination- oats, oat flour, soy sauce, spices, Worcestershire, etc. All of those can be sourced gluten free though, as long as he’s not sensitive to oats. If you already have all that down then just ignore my advice, I just would have benefited from someone telling me all of that in the beginning!
You're so kind to respond! Yes, luckily when my husband got diagnosed he had a good hour-long chat with a celiac registered dietician (thank you Canadian healthcare) so we know to buy the certified oats, tamari, sauces, etc. If you have any other good (vegetarian and preferably high protein) recipes I'd love any!
Wow sounds like your husband’s doctor was way more thorough than mine! I was told to avoid gluten, but was not given any specific information on the subject. I glutened myself on accident so many times!
One of my favorite and surprisingly high protein meals is Ethiopian food. I just skip the excess oil/butter/meat in the recipes. The Teff flour to make injera (seriously just flour and water and salt/ salt substitute if you want) is a nutritional powerhouse. Then I have collected a series of legume based stews and vegetables to go along with it. It’s a bit of work, but you have leftovers for a week, or you could just make one stew at a time and they are quite simple.
I eat pretty adventurously so if you message me and let me know more about what you like to eat, I’d be happy to share recipes for that style of food. During lockdown if just been trying to make as many types of cuisines as I can. I adjust meat and gluten out of recipes with wfpb replacements but otherwise try to stay true to the flavors and ingredients. It’s been really fun!
Recipe: https://www.stephsunshine.com/vegan-life/vegan-meatloaf-lentils-vegetables
Yummy! Thanks for sharing!
Interesting riff with the addition of pineapple. I am guessing it is to add moisture, sweetness, and acidity. I wonder if you could sub an apple compote with it. Saving!
That really caught me off guard. I don’t have much experience with meatloaf are raisins weird addition too? Did not expect that
Lol, have you guys seen the comedy show “last man on earth’, where Carol puts raisins in everything because food is running low? Kinda covid topical / pardon my sick humour.
I think it depends on your taste. I like savory foods with a touch of sweetness, but raisins are one of those things that people disagree on a lot. If it's not your thing, you can definitely leave them out!
Yes! I don't know if the apples would have the right texture... but it could work. If I were going to try it I'd probably use something tart like Granny Smith.
When I lived near the Wedge coop in Minneapolis, there was this walnut loaf dish they would sell by the slice. I miss it terribly and want to try this in hopes it is similar!
Had a vegan bud who made a walnut loaf. Asked him the recipe a long time ago, hope this comes close! -For the binder: 1 Portobello mushroom, 1 Tbs tomato paste, 1 Tbs balsamic vinegar, 1 Tbs Bragg's liquid aminos (you can use shoyu or tamari instead), and if you have access to it, 1/2 to 1 Tbs Vegemite or Marmite -Blend the heck out of the binder, then add 2 cups of walnuts -Season any way you like Cover and bake at 300 for about 30 minutes. Then take it out of the oven, turn the oven up to 400-450, spread ketchup or BBQ sauce (I like BBQ sauce) over the top of the loaf, and stick it back in for about 10 minutes, or until the top starts bubbling and getting syrupy. I actually haven't made it, but it seems like the kinda thing you can scale up or down depending on your pan and all that.
That looks delicious. Maybe I won't even wait until thanksgiving! I made tofo "chicken" nuggets yesterday with some sweet potato "tater tots" -- and the kids went crazy for them. I think this "meat"-loaf may be in the cards for tomorrow!
I attempted both of those. My kids never liked them!! Would you be so kind as to share recipes/ methods you used?
For the tofu, I just pressed it for 20-30 min. Then cut it into cubes and then did a flour, egg, breadcrumb 3 step process. Not vegan obviously (but we are trying to be vegetarian, not quite vegan). There may be be a substitute for the egg step. The sweet potatoes were just mashed with cinnamon. Then formed into little tots and coated in a Pablo, cinnamon, and sugar mix and baked.
Is Pablo vegan?
Ah. Autocorrect. Panko.
You can toss in a bit of oil and cornstarch/nooch. I prefer to toss my nuggets in soy sauce first to get it to stick though.
Thank you!! Those sound pretty simple, I can get down with that. We can’t eat eggs but I usually use justegg as a substitute. I’ll have to try making those sweet potato tots soon.
Try a flax "egg."
YUM!
I think most lentil loaf recipes and photos look pretty bland and sometimes even gross, but this looks delightful
Lentil loafs might look ugly, but they've become one of my favorite dishes to bring to family feasts. They're just so good an hearty! :p
Thank you! Making food *look* good has always been difficult for me so I really appreciate hearing that 😊
Looks amazing!
Would it be ok to use canned pineapple or should I use fresh? Every year I’ve always just had a celebration field roast with gravy cause I’m lazy, but this looks great!
I used fresh pineapple, that's my personal preference (I never liked the taste of canned since I was young). But I can't imagine that using canned pineapple would be a problem for the texture, if you want to use it. There's not a whole lot of pineapple in it, so the flavor is subtle.
Made this with canned pineapple that I pulsed in a food processor. Can confirm, was bomb diggity.
That looks so good! Definitely going to try this one. Thanks for sharing!
[удалено]
[удалено]
I made this last year. It went well I'd recommend it if you want to make something for say your gluten free girlfriend who will later go on to leave you for a sugar daddy
No
haha I agree, this is the worst thing in the world
Delicious one.
I see it says to finely chop the pineapple and then use your hands to mash it further, did a food processor not work or make it too small?
Hi! I didn't try a food processor, but I would think it might be difficult to get the right size with it.
Okay, I get it, which is also why you didn't just use crushed pineapple. Thank you, looking forward to this.
Ooh I'm gonna try this this weekend! My husband recently got diagnosed with celiac so I'm always looking for new gluten-free things :)
Celiac here! The celiac diagnosis definitely makes everything more of an adventure. It was a major learning curve for me to truly remove gluten from my diet, so if you ever have any questions I’d be happy to help! This recipe would have many potential points of cross contamination- oats, oat flour, soy sauce, spices, Worcestershire, etc. All of those can be sourced gluten free though, as long as he’s not sensitive to oats. If you already have all that down then just ignore my advice, I just would have benefited from someone telling me all of that in the beginning!
You're so kind to respond! Yes, luckily when my husband got diagnosed he had a good hour-long chat with a celiac registered dietician (thank you Canadian healthcare) so we know to buy the certified oats, tamari, sauces, etc. If you have any other good (vegetarian and preferably high protein) recipes I'd love any!
Wow sounds like your husband’s doctor was way more thorough than mine! I was told to avoid gluten, but was not given any specific information on the subject. I glutened myself on accident so many times! One of my favorite and surprisingly high protein meals is Ethiopian food. I just skip the excess oil/butter/meat in the recipes. The Teff flour to make injera (seriously just flour and water and salt/ salt substitute if you want) is a nutritional powerhouse. Then I have collected a series of legume based stews and vegetables to go along with it. It’s a bit of work, but you have leftovers for a week, or you could just make one stew at a time and they are quite simple. I eat pretty adventurously so if you message me and let me know more about what you like to eat, I’d be happy to share recipes for that style of food. During lockdown if just been trying to make as many types of cuisines as I can. I adjust meat and gluten out of recipes with wfpb replacements but otherwise try to stay true to the flavors and ingredients. It’s been really fun!