Vegan “Meatloaf” Muffins

I’m not a huge cook, but recently I’ve been trying to change that.  My boyfriend, Adam, and I are always trying to veganize recipes from our childhood.  We are huge fans of Beyond Meat products and have been buying the new Beyond Burgers a lot.  One day Adam looked at the patties and said, “I bet you could make meatloaf out of these.”  And with that…we did!  

Here is what you’ll need:

3 packages of Beyond Meat: The Beyond Burger (1.5lbs)

1/2 cup gluten free bread crumbs – I like Ian’s Panko Bread Crumbs

1 flax egg (1 tbsp flax meal combined with 3 tbsp of water)

Mushrooms (I used 5-6 large white ones)

1 onion

1 cup flat leaf parsley (chopped)

4 cups spinach/kale mix or just spinach (chopped)

1/4 cup ketchup (I try to buy ones without high fructose corn syrup)

2 tbsp Dijon mustard (I used Tabasco’s Spicy Brown mustard which is BOMB!)

1 tbsp Tomato Paste

Directions:

  1. Preheat the oven to 400 degrees F.  In a small bowl combine the flax meal and water and set aside to thicken.
  2. Chop up the onion and mushrooms and sautée in a pan until the onions are translucent.
  3. Measure out one cup of parsley and four cups of spinach and then chop them up throughly.
  4. In a large bowl combine the Beyond Burgers, spinach, parsley, bread crumbs, mustard, tomato paste, flax egg, ketchup, mushrooms and onion mix, and ½ teaspoon each salt and pepper
  5. Transfer the mixture to muffin pans.  Depending on your pan, you may need to spray it with non-stick spray.  I always do just for good measure.  Fill the muffins up to the top, they don’t spill over so make them full as you like.  It should make about 15-16 muffins.  More or less depending on how big your onion/mushroom mix is.
  6. Bake for 30-35 minutes.  Once the top is nice and browned is when they’re done.
  7. Enjoy!

PS:  I guarantee you can use these Beyond Burgers in your mom’s meatloaf recipe and it would be delicious.

 

 

Baked Herb Tofu

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I’ve decided that I really want to start incorporating more posts as to what I eat on here.  Not sure anyone really gives a shit but hey, its my blog and I can do what I want.  If i’m being 100% honest, I don’t really cook all that much.  My idea of a healthy dinner is 2 rice cakes with avocado and beyond meat beef crumbles.  While not a horrible dinner, it’s not the best.  I’m super lazy and I usually eat out of convenience.  Salad is a big staple in my house as well as grab and go food but one of my resolutions this year is to cook more.  So I’m starting with recipe that was a staple in my boyfriend’s house growing up.  Though, in his youth it wasn’t a vegan dish but he converted it to one and it’s fucking amazing so I’m gonna share it with you guys.

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This is an easy, vegan, gluten free meal that will satisfy many palettes while also being healthy and flavorful.  To get started here is what you’ll need: Almond Milk, Tofu (I like the extra firm Wildwood 20oz), Earth Balance, Rosemary, Thyme, Chives, Sage, Parsley, Gluten-Free Flour and Cauliflower.  If you’re not into almond milk, then I’m sure you could any non-dairy milk.  Also, I use GF flour because I have celiac but you can use any flour.

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To start, toss the cauliflower in 1 or 2 tablespoons of olive oil and then roast in the oven at 450 degrees for like 15.  I like my veggies well done but it you don’t, then maybe roast them for like 7 min.  Adam’s family serves this dish over rice which is definitely an option but I prefer to serve over veggies.  I’ve done it over broccoli as well which is delicious or you could do an array of vegetables.  Once you’re done with the cauliflower then you’ll want to set it off to the side and turn the oven down to 325 degrees.

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Next, sautée the tofu in a little bit of olive oil (1-2 TBSP).  I like to get it nice and crisp.

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It should look like this.  If you’re using a less firm tofu, make sure to press it ahead of time to get out as much moisture as possible.  Then transfer the tofu into a baking dish.  For the sauce, put 2 tablespoons of Earth Balance into the pan and add the flour, to make a roux.  Add the milk and bring to a boil.  Then add in the remainder of the ingredients.  Cook until it thickens and pour it over the tofu in the baking dish.

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Bake it at 325 for 50 mins.  When it’s done it should have a nice crust on top of it.

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Spoon it over the cauliflower and voila! Dinner is served!

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Ingredients:

1 large head of cauliflower

2 tbs margarine
3 tbs flour
2 1/2 C milk
1 1/2 tsp salt
1/4 tsp pepper
1 tsp. dried thyme leaves
1 tsp. rosemary
1 tsp. sage
1 tbs. parsley
1 tbs. dried chives
1 package of tofu

Directions:

  1. Preheat oven to 450 degrees.
  2. Chop up the cauliflower and toss with olive oil and bake for 10-15min.  After the cauliflower comes out tun the oven down to 325 degrees.
  3. In a sauce pan sautée the tofu until crispy.  Put it in a baking dish.
  4. Melt butter in the sauce pan and add flour to make a roux.
  5. Stir in almond milk and bring to a boil.
  6. Add in remaining dry ingredients and cook until the sauce thickens.
  7. Pour sauce over the tofu and place in the oven.  Cook for 50 minutes.
  8. Serve over cauliflower.
  9. ENJOY!

 

10 min Vegan Gluten-free Pizza!

 

I recently discovered that I can make pizza in 10 min, which is a game changer for me.   The longer things take to prepare the less likely I am to make them.  By the time I get hungry I don’t want to wait an hour to eat and I’m horrible at planning ahead.  How I am supposed to know what I want to eat for dinner when it’s so far away?  I digress.  This pizza is so easy, you’ll want to eat it all the time.

Here’s what you need:

Gluten-free brown rice tortillas

Tomato Sauce

Jalapeno Havarti Daiya Cheese

Veggies of your choosing

Vegan Sausage

Here’s the deal, preheat your oven to 400 degrees, then sauté together veggies that you like on pizza.  For the one below I used peppers, mushrooms and spinach.  I also threw in some vegan sausage, Sol Cuisine makes a great one that’s also gluten-free!  I also like to use Beyond Meat’s Beefy Crumble on this as well, or you can leave off the meat and just do veggies.  Like a cookie sheet with aluminum foil (makes clean up so easy), spray with non-stick and put down the brown rice tortilla.  Top with tomato sauce, veggie sausage mix and cheese.  Place in oven and bake for 10 min.

Pre-bake
Pre-bake

Dinner is served!

Post bake :)
Post bake 🙂