I've morphed another one of our meat loving recipes into one we can now eat. And lemme tell ya,
yum. I think I say
yum for every recipe on here, I guess that's the point though. I need to pull out the thesaurus, change it up a little. Anyhow... try these... and if you want the meat try these...
Mini Meatloaves with Tomato-Balsamic Gravy. It looks lengthy and forever long to make, but it's well worth it. And it comes together fast. When I make the beanballs, I usually double or triple the recipe, bake and freeze them. They're great to have on hand for spaghetti and
subs.
1-2 red potatoes per person, cut in chunks
2 cloves of garlic
1-2 tablespoon vegan butter
Put potatoes into a pot and cover with water - and then some, add the garlic cloves and bring to boil. Once potatoes are tender, drain water, and mash potatoes - adding vegan butter. Add sea salt and freshly ground pepper to taste.
Beanballs
1 (20-ounce) can
kidney beans, rinsed and drained (about 3 cups)
2 tablespoons
soy sauce
2 tablespoons steak sauce or
tomato paste
2 tablespoons olive oil, plus additional for frying or baking
2
garlic cloves, grated or minced finely
1/4 teaspoon grated
lemon zest
1/2 cup plain
bread crumbs
1/4 cup vital
wheat gluten
1/2 teaspoon dried
oregano
1/4 teaspoon dried
thyme
Preheat oven to 375*F.
Mash the kidney beans in a mixing bowl until no whole beans are left. You don't want them to be completely smooth, you should still be able to recognize that they are kidney beans. Add the soy sauce, steak sauce/tomato paste, 2 tablespoons of the olive oil, the garlic, lemon zest, bread crumbs, wheat gluten, and herbs, and use a fork to mix everything together. Use your hands to kneed the mixture for about a minute, until everything is really well combined and firm.
Roll the bean mixture into walnut-size balls (I use a cookie scoop so they're all uniform). But don't make them too big; smaller makes for the best texture.
Grease a rimmed baking sheet with olive oil {i spray}. Place the balls on the sheet and then drizzle them with a little more oil, to coat {i spray a liberal coat}. Bake for about 15 minutes, until lightly browned on the bottom, then flip them and bake for another 10 minutes. Remove them from the oven.
Tomato-Balsamic Gravy
Salt and freshly ground
black pepper
2 pints
grape tomatoes
Extra-virgin olive
oil spray
1/2 medium
red onion, sliced
2 tablespoons
vegan butter
2 tablespoons
whole wheat flour
1 tablespoon
balsamic vinegar
1 to 1 1/2 cups
vegetable broth
Preheat oven to 375ºF.
Toss the grape tomatoes and onion slices onto a baking sheet along with a spray of EVOO spray, salt and freshly ground black pepper. Put the tray of veggies in and roast until the onions are caramelized and the tomatoes have burst open, about 15 minutes.
While the tomatoes and onion are roasting away, get the roux started: Melt the butter in a medium-size skillet over medium-high heat. Sprinkle the flour over the melted butter, cook for 1-2 minutes, then add the balsamic and broth to the pan, whisking to incorporate. Cook until thickened, then remove it from the heat and reserve.
Add the roasted tomatoes and onion to the sauce and break up the veggies with a potato masher (I usually just pulse it in the blender, Shayne and the kids don't like chunks). Serve a side of mashed potatoes and a handful of beanballs per person with a hearty ladle of the tomato balsamic gravy.
