MEATLESS JAMAICAN VEGETARIAN VEGETABLE VEGAN MEATLOAF RECIPE JAMAICAN ACCENT 2016

soy sauce

🥗Healthier: tamari

💰Cheaper: salt + water

Tamari is gluten-free, while the salt + water option is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Using bouillon cubes is a cost-effective way to add flavor.

nutmeg

🥗Healthier: cinnamon

💰Cheaper: pumpkin pie spice

Pumpkin pie spice can provide a similar warm flavor profile.

Wash and cut 1 pound of mushrooms into halves.

Chop green, red, and orange bell peppers into small pieces.

Chop a little bit of carrots and half a chopped onion.

Decide how much celery to add and chop it up.

In a large skillet, heat cooking oil and add celery, onions, carrots, and chopped peppers.

Add garlic, all-purpose seasoning, black pepper, and salt to the skillet.

Add 1 teaspoon of vinegar and cook the vegetables for 5 minutes, ensuring they don't overcook.

Remove the skillet from heat and set the vegetable mixture aside.

In a blender, combine the cooked mushrooms and black beans with 1/2 cup of cooking oil and blend until smooth.

In a mixing bowl, combine the blended mushroom mixture with the sautéed vegetables and 2 cups of oats.

Add vegetable pasta sauce to the mixture and stir until well combined.

Prepare a glaze by mixing 1 tablespoon of honey, 1 tablespoon of mustard, 2 tablespoons of spaghetti sauce, a little parsley, and 1 teaspoon of oil.

Preheat the oven to 350°F (175°C).

Transfer the mixture to a loaf pan, pressing it down and creating space at the edges for the glaze.

Spread the glaze over the top of the meatloaf mixture.

Bake the meatloaf in the preheated oven for 1 hour.

Remove the meatloaf from the oven and let it cool slightly before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens