Vegan Neatloaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup millet3 medium potatoes chopped3 medium onions chopped3 cups Trader Joe's low sodium veggie broth2 ribs chopped celery3 cloves minced garlic1 tsp fennel seeds crushed1 tsp sage1 tsp thyme1 tsp sea salt2 tbsp balsamic vinegar to deglaze pan2 tbsp vegan worcestershire sauce 1/2 cup Annie's Naturals organic ketchup
Bring veggie broth to a boil. Add millet and simmer until liquid is absorbed.
Boil potatoes about 15-20 mins
Saute onions with olive oil over medium heat. Add celery and garlic.
In mixing bowl add potatoes, millet and sauted onion mixture. Add vegan worcestershire sauce and spices. Let cool down and mix thoroughly.
Line pan with parchment paper and pack in the mixture.
Spread the organic ketchup on top.
Bake in preheated 350* oven for 30 minutes.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user RUTHEY01.
Boil potatoes about 15-20 mins
Saute onions with olive oil over medium heat. Add celery and garlic.
In mixing bowl add potatoes, millet and sauted onion mixture. Add vegan worcestershire sauce and spices. Let cool down and mix thoroughly.
Line pan with parchment paper and pack in the mixture.
Spread the organic ketchup on top.
Bake in preheated 350* oven for 30 minutes.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user RUTHEY01.
Nutritional Info Amount Per Serving
- Calories: 177.0
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,143.9 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 4.7 g
- Protein: 4.4 g
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