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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 209.1
  • Total Fat: 4.8 g
  • Cholesterol: 11.5 mg
  • Sodium: 527.2 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 11.0 g
  • Protein: 12.3 g

View full nutritional breakdown of Meatloaf, Vegetarian calories by ingredient
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Meatloaf, Vegetarian

Submitted by: ADDILA
Meatloaf, Vegetarian

Introduction

Meatloaf that even my meat eater friends love! Vegan substitutions are included. Doesn't change the nutritional values much. Meatloaf that even my meat eater friends love! Vegan substitutions are included. Doesn't change the nutritional values much.
Number of Servings: 4

Ingredients

    Barley, Hytop, 0.25 cup
    Yellow Split Peas, Western Family, 0.25 cup
    Black Beans, dry, 0.125 cup
    Red Beans, Small, Dry, 0.25 cup
    Better Than Boullion Vegetable, 1 tsp
    Cheese, Mexican Blend, HYTOP, 0.5 cup
    Onions, raw, 30 grams
    Egg substitute, liquid (Egg Beaters), .25 cup
    Portabella Mushrooms, 50 grams
    Tomato Paste, 0.25 cup
    Quaker Oats - Quick 1 Minute - Dry, 0.66 cup
    BBQ Sauce - Stubbs, Spicy, 2 tbsp
    French's Hearty Deli Brown Mustard, 2 tsp
    Scallions, raw, 2 tbsp chopped
    Peppers, sweet, red, fresh, .5 medium (approx 2-3/4" long, 2-1/2"
    Yellow Sweet Corn, Frozen, 0.25 cup kernels
    Garlic, 2 cloves
    Chili powder, 1 tsp
    Basil, 1 tbsp
    Marjoram, dried, 1 tsp
    Cumin seed, .5 tsp


    Rinse and Soak Beans overnight.
    Put Split Peas, Beans, Barley and bouillon mixed with 2 cups water in a md pot. Bring to a boil and then simmer, lid tilted, until liquid is gone (about 45 min).
    Place all other ingredients in food processor (or finely dice).
    Mix together and bake in 375* preheated oven in a bread loaf pan for 35-45 min (when the top starts to crack)

    *To make vegan, there is an egg substitute called "ener-g" that will work the same. Just mix it first, then put in.
    Or you can add an avocado and it'll still stick together.
    Or make without eggs, which will only change the consistency to a little crumbly, but still taste awesome.

    For the cheese, I recommend the "better than cream cheese" (put in 3 TBSP).
    Cheese can be left out completely if you don't want to use a substitute.

Directions

Rinse Beans then soak overnight. Rinse again before cooking.
Put Split Peas, Beans, Barley and bouillon mixed with 2 cups water in a md pot. Bring to a boil and then turn heat down to low. Simmer, lid tilted, until liquid is gone (about 45 min).
Place all ingredients in food processor (or finely dice).
Mix together and bake in 375* preheated oven in a bread loaf pan for 40-50 min (when the top starts to split and look crispy)


Serving Size: makes 4 2" servings

Number of Servings: 4

Recipe submitted by SparkPeople user ADDILA.






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