Tuesday, July 19, 2011

Meatloaf, Rosemary Whipped Potatoes, Creamy Corn Sauce, Red Pepper Jam

My favorite food before I was vegan was meatloaf, so as a vegan I am always trying to perfect my own cruelty-free version. This loaf has great flavor and texture, lending itself to be a great accompaniment to other home-style sides like corn and potatoes.

Vegan meatloaf made with tvp and cremini mushrooms, red bell peppers, tomatoes, panko and elements of sweet, salty and sour. Served with creamy rosemary and garlic whipped potatoes, sweet red bell pepper jam and creamy yellow corn sauce.

Rosemary Yukons
2 lb yukon golds, peeled, medium dice
3 garlic cloves, smashed
leaves from 2 sprigs rosemary
1/4 cup extra virgin olive oil
3-4tbl vegetable broth
salt and pepper

Combine the potatoes with salted water in a large pot. Bring to a boil and cook until tender. Drain.
Mince the garlic and rosemary with 1/2 tsp salt into a paste.
In a small saute pan, add the cold oil and rosemary paste and cook until the garlic has toasted and is fragrant.
Scrape all of the oil and rosemary into the potatoes. Add the broth and season with salt and pepper. Use a hand mixer to whip until smooth.

1/2 zucchini, medium dice
1 red bell pepper, medium dice
1 yellow onion, medium dice
3 garlic cloves, smashed
2 cups cremini mushrooms, minced
1 1/4 cups vegetable broth
2 cups tvp (textured vegetable protein)
2 tbl extra virgin olive oil
1/4 tsp red pepper flakes
1 tbl fresh thyme leaves
sea salt and pepper
1 cup panko breadcrumbs
1 tbl ener-g egg replacer
3 tbl water
1/4 cup roughly chopped fresh parsley
1/4 cup organic light brown sugar
2 tbl balsamic vinegar
1/2 cup tomato sauce
1/2 cup ap flour

Preheat the oven to 425.
Combine the zucchini, red bell pepper, onion, garlic and mushrooms in a food processor and pulse into small cohesive pieces.
Bring the vegetable broth to a boil and pour over the tvp. Let sit and soak for 10 minutes until all of the liquid has evaporated.
In a large saute pan, heat the oil and add the zucchini mixture. Saute over medium-high for 5 minutes until the vegetables have softened. Season with red pepper flakes, thyme, salt and pepper. Set aside to cool.
Combine the tvp, vegetables and panko.
Whip the egg replacer and water together for 3 minutes until thick and creamy and add to the tvp mixture. Add the parsley, brown sugar, vinegar, tomato sauce and flour. Lightly mix together with your hands and pack into a well greased loaf pan.
Bake for 40 minutes. Let sit for 15 minutes.
Slice and saute in a tbl of oil on both sides to get a crisp crust on all sides.

Creamy Corn Sauce
3 yellow corn cobs, kernels removed
1/8 tsp cinnamon
1/8 tsp salt
1/8 tsp cayenne
2 tbl maple syrup
3 heaping tbl coconut milk

Combine all of the ingredients in a blender. Blend until smooth then strain into a small pot. Slowly heat and stir while the sauce thickens, 5 minutes.

Red Pepper Jam
2 tbl extra virgin olive oil
1 small yellow onion, minced
2 red bell peppers, small dice
1-15oz can diced tomatoes
2 bay leaves
1/4 cup ketchup
1 tbl vegan worcestershire sauce
salt and pepper

Saute the onion in oil for 5 minutes until they start to soften. Add the red bell peppers and season with salt and pepper. Saute for 5 more minutes. Add the tomatoes, bay leaves, ketchup, worcestershire. Bring to a boil, reduce to a simmer and cook for 30 minutes until the jam is thick.

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