Mini No~Meat Loaves
Vegan; 1 hour total
I made these to be part of the Christmas Day feast. They came out great, but only last for a few days as left overs. They get to be really dense, so at a certain point you feel like you're eating a hockey puck.... Honestly, these were great the first two days... (I doubled the recipe, so there would be enough for everyone!)
Inspired by a meatball recipe in The Complete Guide to Vegan Food Substitutions
1 cup tomato sauce
4 Tablespoon almond butter
1/4 cup nutritional yeast
1/2 cup vital wheat gluten
1/2 very finely diced onion
2 cloves minced garlic
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 cup Italian bread crumbs
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon smoked paprika
1 Tablespoon vegan Worcestershire
Glaze: combine the following in a small container:
1/2 cup organic ketchup
1/4 cup pure maple syrup
1/2 Tablespoon apple cider vinegar
1. Preheat your oven to 375 degrees. Vegetable broth saute the onion and garlic until the onion is nearly translucent, about 5 minutes. Set aside.
2. Whisk tomato sauce, almond butter and Worcestershire together. In a separate bowl Mix dry ingredients together including spices. Combine the dry and wet ingredients with a wooden spoon, then add the sauteed onions and garlic.
3. Lightly spray half or place a parchment cupcake liner of a 12 cup muffin tin, this will make 6-8 mini “meat” loaves. Press the mixture into the tins, then top each mini “meat” loaf with some of the glaze. Bake for 25 to 30 minutes. Remove from muffin tins and let cool for a few minutes before serving.
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