#278 The Case of Neatloaf

If you used to eat meat, you know how easy it was to prepare a meal with meat and a vegetable. Not so easy for vegans until now.

This recipe makes enough for four. Or two—with cold slices and a salad the next day.

Or leftover sandwiches…slim slices of Neatloaf, a little vegan butter, a little mustard, salt, pepper, on whole wheat bread.

Not only that, use this Neatloaf recipe to make 12 Neatballs. Bake for 45 min. and serve on top of spaghetti tossed in pasta sauce. Grate on the vegan Parm!

2 340g packs Beyond-Meat-style plant-based ground
1/2 cup pasta sauce
1-1/2 cups vegan stuffing mix (the whole box)
salt
pepper
gravy

Preheat oven to 350°F.

In a large bowl, mix the plant-based ground, pasta sauce, stuffing mix, salt and pepper to taste with your hands. Form into two oblong loaves and place on a parchment-paper-lined baking tray.

Bake for one hour.

Serves 4 with a little hot gravy!

❤️ Becki

Comments

The Case of Vegetarian Detective in Italy

B uon giorno! I feel like a snob saying, "I'm just back from Italy." That's me: jetsetter. Yeah, right! But wow...Italy! I could talk up a storm, and I surely will as I adjust to being back here, six time zones from magnificent Italia . I often ask people who've just travelled what was their favourite part of their trip. If I ask the same of myself, my answer is seeing Michelangelo's sculptures. His Pietà and The Statue of David literally moved me to tears. I just can't believe I saw "him" in person! So...our plane from Toronto was delayed six hours and we missed the first day of activities, but we still visited Rome, Montecatini, Siena, San Gimignano, Pisa, Vinci, Florence, Cinque Terre and Assisi. Quite the agenda for ten days, including the two flight days, wouldn't you say? But Trafalgar made it work. I would go on a Trafalgar trip again in a heartbeat. Things I learned in Italy: In the regions we ...

#262 The Case of Lasagna

T he most important thing about making Lasagna is to NOT use ready-to-bake noodles. They will never, never, never, ever turn scrumptiously fork tender. Please note that this recipe is still a fast, easy version of Lasagna. If you're super full of love and energy, sub in homemade Anne's Favourite Spaghetti with Neat Sauce for the first 2 ingredients. 1 340g pack plant-based ground 24-oz jar of your favourite purchased pasta sauce 20 lasagna noodles, cooked until al dente, as usual, but with a tablespoon of olive oil added to the water to prevent sticking vegan Parmesan to grate on top Preheat oven to 375ºF. Sauté the plant-based ground over medium heat, stirring frequently to avoid burning, for 4 min. Stir in the pasta sauce. Spread some of the sauce over the bottom of 2 loaf pans. Lay down the first noodle, followed by a layer of sauce then another noodle... Repeat using all of the noodles and finishing with a last, generous portion of sauce. ...

#267 The Case of Glazed Shiitakes

P erfect with Sticky Rice! 3 tablespoons soya sauce, 4 cloves garlic, minced 1 tablespoon ginger, minced 1 tablespoon sesame oil 1 tablespoon maple syrup salt 3 tablespoons cornstarch 5 cups shiitake’s, trimmed 2 tablespoons vegetable oil green onion, sliced diagonally Mix together the soya sauce, garlic, ginger, sesame oil, maple syrup and salt to taste. Add the cornstarch to a large bowl. Rinse the shiitakes in a strainer for five seconds. You only want to get them lightly wet. Toss them to spread the moisture equally. Drop them into the cornstarch and toss to coat. Heat the oil in a large, nonstick pan on medium/high. Add the shiitakes, leaving excess cornstarch in the bowl. Sauté the mushrooms, turning once, until a thin, golden-brown, crispy crust forms, about 7 to 10 min. Pour the sauce over the mushrooms and cook for 30 seconds, stirring constantly, until the mushrooms are coated. Serve garnished with the green onions. Serves 2. ❤️ Becki

Vegetarian Detective

Search This Blog