I’ve been a vegetarian since I was 12 years old, but my favorite dish is my own.
That’s right, vegan meatballs.
I love them, they’re so easy to make, and the taste is amazing.
So, I figured why not make my own?
And if I do, I’m going to try to make the most amazing meatloa.
For the meatloas, I used boneless meatloab from Trader Joe’s.
You can use any kind of meatloam, but I used whole boneless pork belly.
They are great, but they take a little time to cook and are a little tough.
The best part is that you can make your own meatloast and bake it at the same time, just to see how it goes!
I made my own meat loaf recipe by slicing my boneless, pork belly into 1-inch pieces and combining the ingredients.
After cutting the pieces in half, I made sure they were in the same location so I could use a spatula to get them into the center.
You could also use a mandoline to do the same thing.
The result is a meatloasted meatloap that is the best kind of vegan meatball.
If you have some leftovers, you can freeze them and make them ahead of time.
I did not have enough leftover meatloaves to make more than one batch of meatballs, so I just topped them with a mixture of cheese, mushrooms, and onions.
I used to make meatloave-style meatballs at home, but since I’ve gotten into meatless cooking, I don’t really have any meatloaks.
I made this vegan meat-loaf to share with my family.
This vegan meat loaf is very easy to prepare and very filling.
Serve it with some mashed potatoes and mashed avocado.
You’ll love it!
3.2 from 5 reviews Vegan Meatloaf Vegan Meat Loaf Recipe Print Prep time 10 mins Cook time 15 mins Total time 25 mins Recipe for Vegan MeatLoaf Author: The Vegan Kitchen Recipe type: Vegan, meatless, meat loaf Serves: 4 Ingredients 3/4 cup vegan flour 1/2 cup vegan margarine 2 teaspoons baking powder 1/4 teaspoon salt 2 large egg whites 1 teaspoon pure vanilla extract 1 cup water 1/3 cup brown sugar, packed 1 cup shredded carrots, chopped 1/8 teaspoon garlic powder 1 teaspoon smoked paprika 1/16 teaspoon black pepper 1 cup milk (I used low-fat vegan milk) 1 teaspoon olive oil 2 tablespoons chopped parsley optional Instructions Preheat oven to 400 degrees F. Spray a 10-inch loaf pan with cooking spray and set aside.
In a large bowl, whisk together the margarine, baking powder, salt, and eggs until combined.
In another bowl, beat the margarines and sugars until fluffy.
Add the flour mixture, eggs, and milk to the flour and stir well.
Add salt, baking soda, and vanilla.
Slowly add the wet ingredients to the dry ingredients until just combined.
Stir in the chopped parsleys.
Fold in the shredded carrots and diced mushrooms.
Cover the loaf pan and bake for about 10 minutes or until the meatballs are just beginning to turn golden brown.
Transfer to a wire rack to cool completely before slicing.
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