Vegan Mushroom Meatloaf - Divine ~~~***~~~ Amerikanischer Veganer Hackbraten mit Pilzen

 

Hello

this vegan Meatloaf is very simple to make - your food processor is your friend in chopping everything really fine... this will make vegans and non-vegans very happy. The flavor is very similar to a regular meatloaf - its texture wise a bit looser as a meatloaf made from meat. If you follow the recipe and let the loaf sit at least 15 min its easier to cut in perfect slices.
If you dont want to make the Glaze thats fine or if you rather use ketchup or BBQ sauce fine as well.

Enjoy

Mushroom Meatless Loaf with Ketchup Glaze

by Melissa Huggins from veganhuggs

 This Mushroom-Walnut Meatless Loaf w/ Ketchup Glaze is hearty, healthy and full of flavor. It will keep the vegans and non-vegans at the table together.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 8

Calories 228kcal

( Author Melissa Huggins)

Equipment

• Loaf Pan

Ingredients

Ketchup Glaze:

• 1/2 cup ketchup
• 2 tablespoons mustard
• 3 tablespoons brown sugar
• 1/2 teaspoon apple cider vinegar
• 1/4 teaspoon salt

Meatless Loaf

• 2 1/2 tablespoons ground flaxseed + 6 tablespoons water (for flax egg)
• 2 tablespoons grapeseed oil (or preferred cooking oil)
• 1 medium red onion , diced
• 3 stalks celery , diced
• 3-4 cloves garlic , minced
• 12 oz cremini mushrooms , finely chopped or minced (about 4 cups)
• 2 cups cooked rice
• 1 cup cooked potatoes , mashed
• 3/4 cup rolled oats (gluten-free if preferred)
• 1/3 cup breadcrumbs (gluten-free if preferred)
• 3/4 cup walnuts , pulsed in food processor into a loose meal (or finely chopped)
• 3 tablespoons tomato paste
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried parsley
• 1 teaspoon ground sage
• 1 teaspoon dried rosemary
• 2 tablespoons vegan worcestershire sauce
• 1 1/2 teaspoons salt , more to taste
• Fresh cracked pepper , to taste

Instructions

Ketchup Glaze:

• To make the glaze, mix all ingredients together in a small bowl. Mix well & set aside.

Meatless Loaf:

• Preheat the oven to 375 degrees Fahrenheit.
• Mix the water and flaxseed meal together in a small bowl, set aside for at least 10 minutes (this makes 2 flax eggs). It will gel up. 
• Prepare a loaf pan by lining with parchment paper. Lining the pan makes it so much easier to remove after cooking. Here is a quick video on how to line a loaf pan with parchment paper. Set aside.
• In a large pan, heat the oil over medium heat. Sprinkle with salt. Sauté onion & celery over medium heat for 5-6 minutes, until onions are slightly browned and celery is softened. 
• Add garlic, thyme, rosemary, parsley, and sage. Sauté for 1 minute.
• Turn heat up to medium-high and then add the mushrooms. Cook until they have released all their liquid and the pan and mushrooms are mostly dry. About 6-8 minutes.
• Transfer the cooked mushroom mixture to a large bowl. Add the mashed potatoes, breadcrumbs, flax eggs, rice, rolled oats, walnuts, tomato paste, Worcestershire sauce, salt & pepper. Combine all ingredients really well, using hands if necessary. Give a quick taste to see if it needs any more seasoning, add as needed.
• Place mixture into your lined loaf pan. Press down firmly so it molds into pan. Brush top of loaf with the ketchup glaze.
• Bake for 30-40 minutes, until heated through. If you would like to crisp the glaze a bit, turn the broiler on for 2-3 minutes. Be careful not to burn.
• Let the loaf cool for about 10 minutes before trying to remove from pan. Use the paper to pull it up and onto your serving dish. Let sit for another 5-10 minutes before serving. This helps firm it up more.

Notes

*Cleaning Mushrooms: use a damp paper towel or a soft brush to clean each mushroom. Or, you can lightly rinse the mushrooms with water, but don't soak them. Pat dry when done. Mushrooms are like sponges and will absorb a lot of water. *  I pulse the mushrooms a few times in the food processor to get them finely chopped and make life easier. Be careful not to over process or they will be mushy. If you have a small processor, you may need to chop in two batches.  * If you only have whole flax seed, you can grind the seeds in a coffee grinder.   * Mashed Potatoes: Make extra and serve them alongside the meatless loaf. This meal also goes well with green beans, carrots or a big salad.   *Make the rice the night before and leave in the fridge. This will cut your prep time down.   * This makes the perfect holiday loaf. Even your non-vegans friends will love it.  

Nutrition

Calories: 228kcal | Carbohydrates: 35g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 644mg | Potassium: 439mg | Fiber: 3g | Sugar: 6g | Vitamin A: 120IU | Vitamin C: 4.9mg | Calcium: 56mg | Iron: 2.3mg

Amerikanischer Veganer Hackbraten mit Pilzen mit Ketchup Glasur

by Melissa Huggins von veganhuggs

Vorbereitungszeit 20 minutes

Kochzeit 25 minutes

Total 45 minutes

Portionen 8

Calories 228kcal

( Author Melissa Huggins)

Ketchup Glasur:

• 1/2 Tasse ketchup
• 2 EL Senf
• 3 EL Brauner Zucker
• 1/2 TL Apfelessig
• 1/4 TL Salz

Hackbraten

• 2 1/2 EL Leinsamen geschrotet + 6 EL Wasser (Eiersatz)
• 2 EL Öl
• 1 mittlere Zwiebel, gewürfelt
  
• 3 Selleriestangen, feingewürfelt
• 3-4 Knoblauchzehen, fein gehackt
  
• 12 Champignons, feingehackt
• 2 Tassen gekochter Reis
• 1 Tasse Kartoffelbrei
• 3/4 Tasse Haferflocken (glutenfrei)
• 1/3 Tasse Semmelbrösel 
• 3/4 Tasse Nüsse, feingehackt ( Walnüsse, Pecan)
  
• 3 EL Tomatenmark
• 1 1/2 TL Thymian getrocknet
• 1 1/2 TL Petersilie , feingehackt
  
• 1TL Salbei, gemahlen
• 1 TL Rosmarien, getrocknet
• 2 EL Worcestershire Sosse, vegan ( order vegane Sojasauce)
  
• 1 1/2TL Salz
  
• Frisch gemahlener Pfeffer

Ketchup Glasur:

• Alle Zutaten verrühren in einer kleinen Schale und zur Seite Stellen
  

Veganer Hackbraten

• Ofen auf 160 Grad stellen
  
• Leinsamen mit Wasser verrühren - es wird sehr schnell gelieren. 
• Eine Kastenbackform mit Backpapier auslegen oder gut fetten und zur Seite Stellen.
• Eine große Backpfanne erhitzen mit Öl, Die Zwiebeln und Sellerie anschwitzen bei mittlerer Hitze 5-6 Min, bis tie Zwiebeln und Sellerie weich sind und die Zwiebeln golden. 
• Knoblauch und die Trockengewürze dazugeben und verrühren.
  
• Die Hitze etwas erhöhen auf mittel bis heiss und die Pilze hinzugeben bis die Pilze ihr Wasser ausgelassen haben und anfangen etwas zu schrumpfen - ca. 6 min.
• Die gebratenen Gemüsemischung in eine große Schüssel geben. Kartoffelbrei, Semmelbrösel , Leinsamenmix, Reis und Haferflocken, Tomatenmark und Nüsse, Worcestersauce und Alsz und Pfeffer dazu und vermische alles gut und gründlich, abschmecken.
• Die vegane Hackbratenmischung in eine Kastenform geben und festdrücken. Im Anschluss mit der Ketchupglasur einpinseln-
• Für 30-40 Min backen, aus dem Ofen nehmen und 10 Min ruhen lassen - so dass der Braten leichter zu schneiden ist und schnittfest wird.
  

*Den Reis am Vortag kochen wie auch den Kartoffelbrei und im Kühlschrank über nacht auskühlen lassen   * Großartig für Feiertage - schmeckt auch Fleischessern