Episode 88: Vegan Meatloaf |2 ways 🍽

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast provides similar umami flavor with fewer calories.

ground flaxseed

🥗Healthier: chia seeds

💰Cheaper: ground chia seeds

Chia seeds offer similar binding properties and are often less expensive.

ketchup

🥗Healthier: homemade tomato sauce

💰Cheaper: store-brand ketchup

Homemade sauce can reduce sugars and preservatives.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock is lower in sodium and additives.

Get out your food processor.

Chop 1 carrot, 1/2 red bell pepper, 1 container of bella mushrooms, 3 large cloves of garlic, and 1/2 onion in the food processor.

Add roughly 1 celery stalk (about 5 pieces) to the food processor.

Season with 1/2 tablespoon of thyme, salt, and pepper.

Transfer the chopped vegetables back to the food processor.

Add 2 flax eggs and blend one last time.

In a casserole dish (instead of a loaf pan), combine the mixture with 3/4 cup of tricolor quinoa and 3/4 cup of old-fashioned oats by hand instead of using the food processor.

Taste the mixture to check seasoning, adding more salt if needed.

For the topping, mix 1/2 ketchup and 1/2 barbecue sauce and spread it on top of the mixture in the casserole dish.

Preheat the oven to 375°F (190°C) and bake for 45 minutes to 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens