veganfoodphotos: I’m using my recipe for my meatloaf to make...

veganfoodphotos:

I’m using my recipe for my meatloaf to make this recipe.

Ingredients:

1 cup of diced carrots

1 cup of diced mushrooms

1 cup of diced celery

¼ cup of diced shallots

2 cloves of garlic

¾ cup of cooked quinoa from ½ cup of dried quinoa

1 ½ cups of cooked green lentils(from ½ cup dried)

½ cup of oats

½ cup of walnuts

2 teaspoons of Italian seasoning

3 tablespoons of nutritional yeast

1 teaspoon of white miso paste

1 tablespoon of tamari

3 tablespoons of tomato paste

For the sauce on top:

2 tablespoons of tomato paste

2 teaspoons of apple cider vinegar

salt + pepper

2 teaspoons of maple syrup

½ teaspoon if dijon mustard

½ teaspoon of tamari

Mashed potato:

4 Yukon gold potato

1 tablespoon of white miso paste

salt + pepper

1 tablespoon of olive oil

Directions:

Cook the quinoa until done. Cook the lentils until al dente. Cook the carrots, celery, shallot, and garlic in oil until carrot is soft. Combine all the ingredients in a food processor and process until a ball of dough forms and everything looks smooth. Combine all the ingredients for the sauce in a small bowl. Put meatloaf in a greased cupcake pan and pour the sauce on all the mini meatloaves. Cover it with tin foil and cook at 350 degrees F for 10 minutes. Cook for 6 minutes more without the foil on. Let cool for 5 minutes before taking it out of the pan. Boil the potato’s and when soft drain the potato’s and put in a bowl. Add the miso, salt + pepper, olive oil, and smash with a potato masher. Put in a ziplock bag and cut the tip off the bag to make a frosting bag. Put the mashed potato’s on the meatloaves like frosting.

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