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Sharing a journey into the world of fabulous vegan food.


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Beets Beef Meatloaf with Mushroom Sage Gravy and Oven Roasted Veggies, Vegan MoFo Recipe #11

Beets Beef Meatloaf

Beets Beef Meatloaf

In an earlier post, I made Beets Beef Burgers, this meatloaf recipe uses the same basic ingredients, but transforms into a juicy meatloaf. Served with the Mushroom Sage Gravy, it is a perfect possibility for Thanksgiving. I have added in my Sweet Oven Roasted Vegetables with Dates as the side for this. The sweetness of the dates goes perfectly with the slight sweetness of the beets in the meatloaf, and then when you add in the mushrooms, sage and thyme, the end result is fantastic.

With this already chosen for my Thanksgiving supper this year, I am now looking around for inspiration for a Christmas Menu, any suggestions would be greatly appreciated.

I know it is a little early to be talking Thanksgiving, let alone Christmas, but I have found if I don’t start now, by the time the event roles around, I am not prepared, or the recipe I decide to use, does not turn out as well as I hope, so I am leaving myself lots of time for trial and error.

Let me know if you have any suggestions for recipes for me to try.

I am also working on  a “Grand Finale” recipe to post at the end of September to close out Vegan MoFo, I am thinking something sweet and spectacular, so keep posted

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Beets Beef Meatloaf

Beets Beef Meatloaf

Beets Beef Meatloaf

Serves 8

  • 1 cup shredded beets
  • 1 1/4 cups brown rice cooked, cooled
    1 cup cooked green lentils, cooled, drained well
    1/2 tspn salt
    fresh black pepper
    1 tspn thyme
  • 1 tspn sage
  • 1 tspn dry mustard
    3 tblspns onion chopped finely
    2 cloves garlic, minced
    2 tblspns smooth almond butter
    1/2 cup very fine breadcrumbs
  • ½ cup sun-dried tomato’s
  • ½ cup fresh parsley
  • ¼ cup water

Mushroom Sage Gravy

  • 3 cups vegetable broth
  • 1/4 cup cornstarch
  • 1 medium onion finely diced
  • 2 Tblspns olive oil
  • 16 oz cremini mushrooms thinly sliced and chopped
  • 4 cloves garlic, minced
  • 2 tspns thyme
  • 1 tspn sage
  • 1/2 cup dry white wine (optional)
  • 3 Tblspns nutritional yeast

Make Meatloaf:

Peel beets and shred. I use the shredder on my food processor. Place in large bowl. Add the S blade to the food processor. Return beets, add the brown rice, and lentils and process until mixture is finely minced.

Beets Beef Meatloaf Prep

Beets Beef Meatloaf Prep

Transfer beet mix to a large bowl and add all remaining ingredients (except sun-dried tomato’s, parsley  and water). Mix thoroughly.

Preheat oven to 325

Place the mixture in the fridge for 30 mins or overnight to chill.

Line a loaf tin with parchment paper. Firmly press beet mixture into tin.

Beets Beef Meatloaf Prep

Beets Beef Meatloaf Prep

Place sun-dried tomato’s, parsley and water in food processor. Process until smooth – stopping and scraping down sides as necessary.

Place tomato mixture on top of beet loaf. Bake at 325 for 30 – 40 mins.

When cooked, remove from oven, set sit 15 mins before removing from pan. Slice and serve.

Make Mushroom Sage Gravy:

Place vegetable broth in large bowl, or jug, add the cornstarch and stir to dissolve, set aside.

Heat olive oil in pan, add onions, mushrooms and garlic. Saute until onions are soft and mushrooms have released their juices. About 5 mins.

Add thyme and sage and wine, allow to simmer for 2 – 3 mins.

Add vegetable broth mixture, stir to combine, Stir in nutritional yeast. Simmer gently for 5 mins to thicken.

You can serve as is, or if you prefer a smoother gravy, transfer to blender  and process until smooth (taking care to only fill the blender half full and allow mixture to cool slightly before blending)

Serve with Sweet Oven Roasted Vegetables with Dates

Beets Beef Meatloaf

Beets Beef Meatloaf

 

 

 

 

 

 

 

 

Nutrition facts based on Meatloaf and gravy only.

Nutrition Facts Meatloaf and Gravy only.
Serving Size 291 g
Amount Per Serving
Calories 305
Calories from Fat 69
% Daily Value*
Total Fat 7.7g 12%
Saturated Fat 1.1g 5%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodiumm515mg 21%
Total Carbohydrates 42.8g 14%
Dietary Fiber 11.8g 47%
Sugars 6.7g
Protein 15.9g
Vitamin A   11% Vitamin C 21%
Calcium 7% Iron 39%
Nutrition Grade A-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
  • Contains alcohol

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A long weekend needs a great Beets Beef Burger

Beets Beef Burger

Beets Beef Burger

Another long weekend is looming, the countdown has begun. With summer in its final swing, I am trying desperately to fit in as many BBQ days as possible.

With a nice supply of fresh beets, from our farm CSA share, these burgers are absolutely delicious. (I actually made a double batch and turned one half into a “meatloaf”, I will post that recipe soon). While these burgers do not taste like beef, they have their own wonderful flavour and texture. Very filling and perfect for a late summer bbq supper.

Speaking of our farm CSA, I will have to start taking help with me soon to carry home all the veggies.

CSA week nine

CSA week nine

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Beets Beef Burgers

Serves 4

  • 1 cup shredded beets
  • 1 1/4 cups brown rice cooked, cooled
  • 1 cup cooked green lentils, cooled, drained well
  • 1/2 tspn salt
  • fresh black pepper
  • 1 tspn thyme
  • 1 tspn dry mustard
  • 3 tblspns onion chopped finely
  • 2 cloves garlic, minced
  • 2 tblspns smooth almond butter
  • 1/2 cup very fine breadcrumbs
  • 1 tblspn olive oil for cooking burgers

Peel beets and shred. I use the shredder on my food processor. Place in large bowl. Add the S blade to the food processor. Return beets, add the brown rice, and lentils and process until mixture is finely minced.

Beets Beef Meatloaf Prep
Beets Beef Burgers Prep

Transfer beet mix to a large bowl and add remaining ingredients except olive oil and mix thoroughly. Make sure everything is totally combined.

Place the mixture in the fridge for 30 mins or overnight to chill.

Heat 1 tblspn olive oil in pan to moderate.  Take 1/2 to 3/4 cup of beet mixture and form into burger patties.

Place in pan one or two at a time and cook for approx 5 mins each side. Allow to brown.

Serve on bread of choice with all the usual burger suspects, tomato sauce, mustard, pickles, tomato, lettuce.

These burgers can be frozen after cooking and then grilled on the BBQ from either frozen or thawed. Great to keep on hand.

Beets Beef Burger

Beets Beef Burger

Nutrition Facts Burger only
Serving Size 187 g one burger only
Amount Per Serving
Calories 434
Calories from Fat 98
% Daily Value*
Total Fat 10.9g 17%
Saturated Fat 1.5g 7%
Cholesterol 0mg 0%
Sodium 543mg 23%
Total Carbohydrates 71.9g 24%
Dietary Fiber 8.1g 32%
Sugars 5.5g
Protein 13.5g
Vitamin A   1% Vitamin C 6%
Calcium 9% Iron 25%
Nutrition Grade A-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points