Vegan Delight: Impossible Meatloaf Extravaganza
Unlock the potential of plant-based goodness with our delectable Vegan Impossible Meatloaf. Perfectly crafted to satisfy your cravings, this recipe elevates the Impossible Burger or any plant-based ground beef substitute to new heights. Let’s embark on a culinary journey where compassion meets flavor.
Ingredients:
- 1 package (about 1 lb) Impossible Burger or any plant-based ground beef substitute
- 1 cup bread crumbs
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 2 tablespoons soy sauce or tamari
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Pepper and salt to taste
- 1/2 cup vegetable broth
- 1/4 cup ketchup (for topping)
Instructions:
- Oven Prelude: Preheat your oven to 375°F (190°C) and graciously grease a cake tin, setting the stage for your culinary masterpiece.
- Symphony of Ingredients: In a grand mixing bowl, unite the Impossible Burger, breadcrumbs, finely chopped onion, carrots, celery, and minced garlic. Let the ensemble of textures and flavors prepare for their grand performance.
- Sauce Alchemy: In a separate small bowl, perform the alchemy of flavor by whisking together tomato paste, soy sauce, vegan Worcestershire sauce, Dijon mustard, dried thyme, dried basil, salt, and pepper. This concoction is the secret behind the symphony you’re about to create.
- Unveiling the Harmony: Pour the magical elixir over the Impossible Burger and breadcrumb ensemble. Mix with the precision of a maestro until every note resonates in harmony, creating a melody of plant-based goodness.
- Moisture Ballet: Add vegetable broth to the mixture, continuing the ballet of mixing until you achieve a moist and well-blended texture. This is where the magic happens, ensuring your meatloaf transcends expectations.
- Theatrical Presentation: Transfer the orchestration to the greased cake mold, where each element takes its place in the grand composition. Press it delicately to form an even layer, setting the stage for the main act.
- Culinary Crescendo: For the finishing touch, anoint your creation with ketchup, creating a crescendo of classic flavors that will elevate your Vegan Impossible Meatloaf to a culinary masterpiece.
- Baking Symphony: Let your creation bask in the spotlight of the preheated oven for 45-50 minutes. Watch as the top transforms into a golden brown crescendo, signaling the perfection within.
- Cooling Overture: As the curtain falls on the baking spectacle, allow the patty to cool for a few moments before unveiling the masterpiece.
- Serving Sonata: Slice your Vegan Impossible Meatloaf into wedges, ready to be served with your favorite sides—perhaps alongside velvety mashed potatoes and crisp, steamed vegetables.
Conclusion: With every slice of our Vegan Impossible Meatloaf, you embark on a journey that transcends the ordinary. This plant-based symphony of flavors, carefully composed and expertly executed, invites you to savor the richness of compassion and taste. Elevate your dining experience with this culinary masterpiece that’s as delightful for your palate as it is for your conscience.
Vegan Impossible MeatloafI
Contents:
1 package (about 1 lb) Impossible Burger or any plant-based ground beef substitute
1 cup bread crumbs
1 cup finely chopped onion
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
3 cloves garlic, minced
1/4 cup tomato paste
2 tablespoons soy sauce or tamari
1 tablespoon vegan Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 teaspoon dried thyme
1 teaspoon dried basil
Pepper and salt to taste
1/2 cup vegetable broth
1/4 cup ketchup (for topping)
Instructions:
Preheat your oven to 375°F (190°C). Grease a cake tin and set aside.
In a large mixing bowl, combine the Impossible Burger, breadcrumbs, chopped onion, carrots, celery, and minced garlic.
In a separate small bowl, whisk together tomato paste, soy sauce, vegan Worcestershire sauce, Dijon mustard, dried oregano, dried oregano, dried basil, salt, and pepper.
Pour the wet mixture over the Impossible Burger and breadcrumb mixture. Mix everything together until well combined.
Add vegetable broth to the mixture and continue mixing until you achieve a moist and well-mixed texture.
Transfer the mixture to the greased cake mold and press to form an even layer.
For a classic sauce, spread ketchup on the meatballs.
Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the meatballs are cooked through.
Let the patty cool for a few minutes before slicing.
Serve Vegan Impossible Meatball wedges with your favorite sides like mashed potatoes and steamed vegetables.