by Chef Kendall Huff
Native Foods Cafe
I think this should be a mandatory nationwide thing. Mondays should be Meatless Meatloaf Day. This was probably one of my favorite things to make (this week). It was a pretty simple and a fast meal to make. Try it out:
4 cups seitan, ground
2 tsp olive oil
1 each sweet onion, quartered
1 each carrot, roughly chopped
2 each garlic cloves
1 cup breadcrumbs or crackers
1/3 cup almond or peanut butter
1/3 cup ketchup
2 TBSP soy sauce
½ cup tomato sauce
salt and pepper, to taste
fresh parsley and thyme, to your liking
Dice the seitan loaf up into small enough cubes to grind up in the food processor.
Grind for about 1 minute or so, or until the seitan is nice and crumbly.
Place the ground seitan in a larger bowl. Place the quartered onion, rough chopped carrot and garlic cloves in the food processor and grind up as well. Only for 15 to 20 second. Chunks are good here.
Preheat your oven to 375 and lightly grease a loaf pan or 2 pie pans (like I did) with vegan butter or a little oil.
Add the ground up veggies and all other goodies to the bowl of ground seitan. Mix well. Taste the mix and adjust with seasonings if needed.
Portion into the pan/pans and bake for 40 to 50 minutes. Be sure to rotate the “meatloaf” halfway though the cooking time for a more evenly cooked product.
*Once the “meatloaf” is done, allow it to cool for 5 to 10 minutes before eating. It’ll be hot for sure!
So, I can’t make “meatloaf” with out the side dishes, so of course we had gravy, mashed potatoes and Marcona Almond Brussel Sprouts!!
My Mashed Potatoes
3 each Idaho potatoes (peeled and boiled)
¼ cup Earth Balance Whipped Butter
¼ cup oat milk
Sea Salt and Fresh Cracked Black Pepper
After my potatoes are boiled and fall off of a fork when poked, I drain them and put them right into the Kitchen Aid using the paddle attachment.
On VERY low speed (they are hot, so be careful), add in the butter first. Then add in the Oat milk.
Taste! Then add in the seasonings of your choice. I add a little, taste, adjust, taste and so on. Got to get these mashie mashies nice and buttery and fluffy!
Marcona Almond Brussel Sprouts
2 TBSP safflower oil
½ # brussel sprouts (end cut and cut in half)
½ red onion, julienned
¼ cup rice wine vinegar
½ cup Marcona Almonds, roasted
salt and pepper, to taste
Heat the oil in a sauté pan on heat.
Add the Brussels and sauté for 2 to 3 minutes. The outsides will start to get golden.
Add in the Red onion and almond and sauté for 1 more minutes.
Turn the heat down to medium and add all the Rice Wine Vinegar. Cook for 1 more minute or until the vinegar is reduced to half to amount added.
Season and enjoy!
¼ cup safflower oil
½ cup yellow onion, chopped
5 each garlic cloves, minced
½ cup flour (tapioca starch for gluten free)
4 tsp nutritional yeast
4 TBSP soy sauce (tamari Sauce for gluten free)
2 cups veggie broth or water
sea salt and black pepper, to taste
Heat the oil in a saucepan over medium heat.
Sauté the onions and garlic until they are soft. About 5 minutes.
Stir in flour, nutritional yeast, and soy sauce to form a smooth paste.
Slowly whisk in the broth or water.
Season with salt and pepper. Taste! Always Taste! Bring to a boil.
Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until it’s nice and thick.
The leftovers make a great sandwich the next day too!!
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