Prior to this whole food plant based eating program one of the most popular dishes I (Femme) made in the Les Deux Gourmand home was meatloaf. Homme and all of the kids loved meatloaf and asked for it regularly. Today I decided to hack my own recipe to make it meat free, and bean free (bc let’s face it…bean based meatloaf doesn’t sound that appetizing does it?). Check it out below, and if you try it drop a comment!
Vegan Bean Free/Meat Free/Oil Free “Meatloaf”
- 3.5 cups pre sauteed (in veggie broth) Sweet Onion and Green Bell Pepper. The 3.5 cup measure will be AFTER the sauteeing not prior.
- 30 saltine crackers crumbled to bits
- 1 1/3 c Whole Wheat Graham Flour
- 1 c Ketchup
- 2 tbsp Brown sugar
The pepper and onions must be blitzed slightly in the food processor to the size accomplished traditionally by a small dice. The food processor works best with the sauteed veggies.
Place in a small pyrex baking dish filling it completely edge to edge leaving about 1/2 inch headspace from top. Or place in small ramekins to make individual servings.
Bake this at 350–375 for 60-75 mins, until it is firm and browned.
- 2/3 c Ketchup
- 4 Tbsp Brown Sugar
Mix this in a bowl and then pour over the meatloaf. Smooth it as though it were icing. Place in oven under broiler and watch carefully so as not to burn, let it bubble and become glazelike.
This is obviously not something we will eat everyday simply because there is a slight amount of fat (9 grams total) in it, and because it does contain several tablespoons of brown sugar. It will be a treat we enjoy occasionally though without guilt!