Vegan and GF Meatloaf with DF Mashed Potatoes and Braised Kale
This umami rich, hearty and healthy vegan meatloaf feels decidedly old-fashioned. Caramelized mushrooms and onions, brown rice, pinto beans and falvorings bound together with oats and glazed with a tomato glaze, it has all of the goodness of a meatloaf but with all of the goodness of its healthy ingredients. Served with roasted dairy free mashed potatoes made with garlic and onion confit and cashew cream and kale braised in a flavor packed mix of ingredients.
Slice leftover meatloaf and sear for a delicious sandwich the next day.
Meatloaf inspired by this Bon Appetite recipe from Editor Shilpa Uskokovic.
Feeds 3-4 adults.
COOK TIME - 45 MIN (BAKING TIME)
ALLERGENS - Soy (Tamari in meatloaf), nuts (cashews in mashed potatoes)
CONTENTS - Meatloaf, mashed potatoes, kale.
SHOPPING LIST - N/A.
INSTRUCTIONS -
Meatloaf - Pre-heat oven to 375F. Place meatloaf on center rack in oven and bake until hot in the center (about 45 min). Let rest for 10-15 min before slicing.
Mashed Potatoes - Place potatoes in oven safe dish. Bake in oven with meatloaf for 20-30 min until browned on top.
Kale - Heat kale in pan on medium or in the microwave after puncturing bag. Kale sauce makes a great dip for meatloaf.
INGREDIENTS - Meatloaf - pinto beans, brown rice, onion, mushrooms, oats, ketchup (tomatoes, vinegar, sugar, molasses, salt, citric acid), tamari (soybeans, water, salt), nutritional yeast, avocado oil, Organic vegetable base (carrot, onion, celery, tomato juice concentrate and powder, maltodextrin, salt, yeast extract, food starch, spices), apple cider vinegar, salt, yellow mustard, garlic powder, oregano, pepper. Potatoes - organic potatoes, cashew cream (cashews, water, salt), onion, garlic, olive oil, salt, pepper. Kale - Organic kale, olive oil, garlic, tomato confit (tomatoes, olive oil, garlic, herbs, salt and pepper), sherry vinegar, lemon juice, herbs and spices, salt and pepper.
