Vegan Meatloaf

Name: Vegan Meatloaf
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Cuisine: World Cuisine
Ingredients: 1 cup TVP; 3 Cups millet, uncooked; 2 cups lentils, uncooked; 1- 15 oz can tomato sauce; 1 TB Worcestershire sauce; 1 TB liquid smoke; 2 TB garlic minced; 1 TB garlic powder; 2 1/2 TB chili powder; 1 tsp turmeric; 2 tsp cumin; 1/2 cup nutritional yeast; 1 tb onion powder; 5 TB balsamic vinegar; 2 T sage; 3 T thyme; 2 large carrots, shredded; 1 large onion, shredded; 4-5 large mushrooms diced; 1 TB coriander; 1 TB Brown sugar; Salt to taste; 1- 15 oz can tomato sauce; 1/2 cup mustard of choice; 5 sweetener packets; 1/4 cup brown sugar; 1/4 cup ketchup

1 step

Prep:1hCook:1h 30min

This takes a bit of time but it is so worth it and will yield lots of leftovers to freeze later or for lunches. No oil, or nuts or high fat foods and very filling.

Updated at: Wed, 16 Aug 2023 20:15:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories227 kcal (11%)

Total Fat1.9 g (3%)

Carbs40.9 g (16%)

Sugars5.8 g (6%)

Protein12.1 g (24%)

Sodium191.2 mg (10%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Add all ingredients for the meatloaf into the instapot plus 12 cups of water. Cook for 30 mins in Instapot. Then stir together and adjust seasoning. This is how your meatloaf will taste in the end so this is your chance to adjust flavors. Then press into baking pans. It made 2 big bread loaves and 1 9x9 pan. Cook in 400 degrees for 35-45 minutes. In that time prepare the sauce. Generously cover with sauce and bake another 12 mins or so. Makes 22-24 2” slice servings