|Meatless Meatloaf and Mashed Sweet Potatoes|
|At the "kiddy table" with Brandon, my two brothers|
Andrew and Austin, and at the head of the table:
|Meatless Meatloaf was a hit with Avery.|
|Fun with grandma after dinner.|
|Our Thanksgiving entertainment: Avery. See the pink in the |
middle of the room? Oh yeah, that would be her!
|My meatloaf recipe that has had many revisions...|
as you can tell.
Meatless Meatloaf and Mashed Sweet Potatoes
(recipe inspired by: Susan O'Brien's "No-Meat" Meatballs)
- 5 large sweet potatoes
- 4-5 cloves of garlic
- 2 Tbs. garlic salt
- 1 red onion
- 1 cup organic ketchup
- 1/4 cup agave nectar
- 1/2 cup walnuts
- 1 pkg. mushrooms (I used baby portobello)
- 1 1/2 cups short grain brown rice
- 3 cups water
|Let's start with the rice. Add 1 1/2 cups dry rice and 3 cups|
of water to a rice cooker, or boil on the stove, or skip
this step if you have pre-made rice.
|Here's my rice cooker: a Stainless Steel Rice Cooker & Steamer|
by Miracle Exclusives...it's a life-saver now that Avery's here!
|Rice will then cook itself and move to it's "warming" feature |
once it's done.
|While the rice is cooking, start peeling the sweet potatoes.|
|Start some water boiling in a large stockpot in preparation|
for the sweet potatoes.
|After peeling the sweet potatoes, chop into big pieces and put |
in the food processor.
|Then process into small (hash brown-like)|
pieces. This will help them cook faster,
and save your hand from getting really
tired of chopping.
|Once all the sweet potatoes have been "processed" (will take a|
few rounds), place in a large bowl.
|Once the water is boiling in the stock pot, add the sweet |
potatoes. Cook on high for 10-15 minutes.
|Check them periodically throughout the boiling process to see if|
they are soft. You'll find that their small shape really speeds
up this portion. Back when I did bigger chunks, it took 30
minutes, now only 10-15.
|Once they are sufficiently soft, strain them and let them cool |
|While the sweet potatoes are cooling, break out your lovely|
food processor once again (we're making it work today aren't
we?). Now add 1/2 cup walnuts and process until
|Add the "breadcrumb walnuts" to a big bowl.|
|Next, peel and chop the red onion into large pieces. Place|
in the food processor and process into very small
|Transfer processed onions to a second smaller bowl.|
|Now process an entire package of mushrooms in the food|
processor, just as you did with the onions. Dump into that
second smaller bowl with the onions.
|While the burner is still hot from boiling the sweet potatoes|
(yeah, go green!) put a cast iron skillet on medium-high heat,
add the mushrooms and onions and saute for 5 minutes.
|While they are sauteing, gather 5 garlic cloves (or less if you're|
not that into garlic).
|Next, mince the garlic. I use my Garlic Twist ($20). All you|
do is place your garlic in one side then press
the two pieces together and twist.
|Once the onion, mushroom, garlic mixture is done, transfer to|
the big bowl with the "walnut breadcrumbs".
|While you have a spare second, clean the cast iron skillet...|
this will keep your dishes from piling up at the end.
|Now we're back to the mashed sweet potatoes. Scoop out |
3 1/2 to 4 cups of the cooked sweet potatoes and put into the
|Add 1 tsp. minced garlic.|
|Add 1 Tbs. of garlic salt...you can do half now|
if you want and add more after it's been processed.
|Process...be sure to taste halfway through, and adjust seasonings|
|Process some more until your desired consistency...some like|
it thick and chunky, some like it smooth- do what you like!
|Now add 1 cup of the mashed sweet potatoes to the big bowl|
with onions, mushrooms, and walnuts.
|Now add 2 cups of the cooked rice to the big bowl.|
|Usually my rice makes some extra, which I put in a glass|
Tupperware container and use for another meal later in
the week (double green!).
|Now that all the ingredients have been added to the bowl, it's |
time to season it. I use 5 shakes of oregano (like that technical
|Next add 4 Tbs. of organic ketchup.|
|Followed by 1-2 tsp. salt (I use pink Himalayan salt)|
|Stir it all up until well combined.|
|Now transfer to a greased, square baking dish.|
|Press down smooth, then place in the oven and bake for |
45 minutes or more depending upon your oven.
|Now that the meatless meatloaf is in the oven, get back to the |
sweet potatoes, and do another round of mixing in the
food processor. Store in whatever container or baking
dish works for you. I used a glass Tupperware dish.
|Now it's time to make the last ingredient: Ketchup |
Sauce. In a glass measuring cup, add 3/4 cup organic
|Next add 1/4 cup agave nectar. Stir to combine.|
|Once the meatless meatloaf is done baking, take it out of |
the ovenand drizzle some of the "Ketchup Sauce" on top.
Set the rest of the sauce aside to be used when serving.
|Time to enjoy!|
|No turkey? No problem!|
|My Thanksgiving Dessert? Gluten-free, vegan cookie dough |
(actually made from beans with this awesome recipe).
Happy Thanksgiving from all of us here at this "green house"! ( :
This post was recently linked up to "Healthy Vegan Fridays" which you can find any of these three blogs: Everyday Vegan Girl, Veggie Nook, and Carrie On Vegan. So get your "vegan on" and check out some of these great recipes!