Category Archives: Sauces

Meatless Monday Meatloaf & Gravy

by

3

I’ve made a lot of mock-meatloaf in my day and this one is the best! My husband and daughter love this. You can serve this for Meatless Mondays! It’s so easy to make and doesn’t require any fancy ingredients.

I got this off of one of my favorite vegan food blogs – Happy Herbivore. She has a new cookbook out too, I highly recommend it! You can buy her cookbook here.

The brown gravy requires nutritional yeast and whole wheat pastry flour but you can find both in the bulk section of Sprouts. I bet you already have everything else in your fridge… well, maybe minus the Gimme Lean Ground “Beef”. Gimme Lean also makes a sausage style one too – both are fat-free and delicious!

Gimme Lean Ground "Beef" - find it at Sprouts

These are all the ingredients you will need for the meatloaf – plus onion powder and garlic powder.

Here’s the recipe for the Mock Meatloaf:

* 1 package Gimme Lean (Beef-Style)

* 3 Tbsp Ketchup

* 2 Tbsp Yellow Mustard

* 1 small onion, diced

* 1 cup whole wheat bread crumbs (Trader Joe’s has them for cheap)

* 1/4 non-dairy milk (I use rice, almond or soy depending what I have on hand)

* 1 Tbsp low-sodium soy sauce

* 1 Tbsp dry basil

Directions:

* Preheat oven to 350F

* Place a large sheet of foil in a regular bread/loaf pan – enough to make a tent over the top

* Mix all ingredients together well and place meatloaf in pan – smooth out the top and tent the foil over it

* Bake for 45 minutes or until the outside is brown and the inside is firm.

* You can smother the top with extra ketchup if you desire.

** Brown Gravy:

* 1/4 cup nutritional yeast

* 1/4 cup whole wheat pastry flour

* 2 cups vegetable broth – I like to use the Imagine brand “No-Chicken Broth” – Sprouts has it

* 2 Tbsp low sodium soy sauce

* 1 tsp onion powder

* 1/4 tsp garlic powder

Directions:

* Whisk nutritional yeast and whole wheat pastry flour in a medium saucepan, toast until fragrant – about 4 minutes

* Whisk in remaining ingredients

* Bring to a boil and allow to thicken as desired – it get’s pretty thick but if you want it thicker dissolve 1 Tbsp cornstarch in 2 Tbsp water and add it in

* Add salt and pepper to taste

Toast nutritional yeast and whole wheat pastry flour

Gravy... yum!!

This gravy really tastes like the real thing!

Now you are ready to serve and enjoy!

I served it with kale salad… recipe to follow!

Garlic Kale Hummus

by

2

I’m always thinking about how I can make more spreads to go on our veggie sandwiches/wraps. Plain or Red Pepper Hummus is generally our go-to spread but I’m learning to venture out a little. I’m always looking for ways to get more healthy greens into my daily diet so I came up with this “Kale Garlic Sandwich Spread”. (I’ll go into detail about kale soon – all the details you need!)

First I start with one bunch of kale – I like to use Lacinato Kale the most, also called “Black Kale” or “Elephant Kale. There are two other kinds of kale – red and green. The red and green look similar except for the color. They are a little more prickly than the lacinato and provide a little different texture. I used green kale for this recipe because that’s all I had on hand.

I also love garlic… who doesn’t!?!

I threw this little mixture together yesterday and it came out pretty good!

Kale Spread

* 1 bunch of kale – I used green kale

* 4-6 cloves garlic

* Juice of half a lemon

* Splash of bean-cooking liquid (or water)

* 1 can white beans – drained

* Salt & Pepper to taste

I mixed all these ingredients in my food processor until smooth, scraping the sides along the way.

I wonder if my toddler will eat this on pasta or toast with avocado? Hmmm… I”m going to try that tomorrow!

End Result:

Garlic Kale Spread