This “meatloaf” recipe was such a success that I just had to share it today. I made it up last night with some inspiration from Meghan Telpner’s lentil loaf recipe. I barely had any of the ingredients that was required for her recipe so I decided to substitute what I had in my cupboards for her ingredients. Many people often ask me how I come up with so many different types of recipes and this is a prime example of how it happens. I browse through recipes online when I have a certain idea in my head and basically just substitute ingredients while still using similar methods in the preparation. Sometimes they work, sometimes they don’t. But that’s the fun of it right? In this case, it definitely worked!
This vegan “meatloaf” is loaded with blood sugar balancing nutrients and fibre. It is a fantastic recipe for vegetarians and vegans because of the combination of oats, split peas, cashews, and chia seeds that create a fantastic complete protein source. This recipe did require a little more prep than most of my recipes but it is worth it. Try it and you will see why…
- 1 cup of dried red split peas
- 3 cups of GoBio vegetable broth (I used two cubes and dissolved in three cups of water)
- 1 tbsp coconut oil
- 1 small onion, chopped
- 1 medium carrot, shredded
- 1 celery stalk, halved down the middle and chopped
- 2 garlic cloves, chopped
- salt and cayenne pepper to taste
- 1 tbsp Bragg Liquid Soy Seasoning
- 3/4 cup of cashews, blended (using food processor or blender)
- 1 cup wheat free oats, blended (using food processor or blender) or “oat bran”
- 3 tbsp of chia, soaked in 1/2 cup of water
- 1 tbsp of chili sauce
- 1 tbsp red pepper jelly
Cook split peas in vegetable broth. Bring to a boil and simmer for 30-40 minutes or until peas are cooked. Once the peas are cooked you will blend about 75% of them in a blender or food processor. Set aside.
Saute Veggies and Spices. Melt the coconut oil in a medium saucepan and add the onion, celery, carrot, garlic, salt, cayenne and Bragg. Saute until cooked through. Set aside.
Soak chia seeds in 1/2 cup of water for about twenty minutes until it forms a gel like texture. This will be your egg substitute.
Preheat your oven to 350 degrees F. Place the oats, cashews, sauteed veggies, blended and non blended split peas and chia seeds in a medium size mixing bowl and mix thoroughly. In a separate smaller bowl mix the chili sauce with the red pepper jelly. Line a loaf pan with parchment paper so that parchment paper hangs at least two inches off the sides. Dump the loaf mix into the pan while pressing firmly and evenly into the pan. Spread the chili/jelly mix evenly across the top of the loaf. Bake for 45 minutes. Cool for about ten minutes before serving. This makes about 8-10 slices.