Vegan Meatloaf That’s Beyond Good

Beyond Meat Vegan Loaf

Beyond Meat Vegan LoafMeatloaf has always been a favorite around our house. My kids never understood people who didn’t like it. The vegans, however, missed it after the switch. With the advent of Beyond Beef®, that’s over! But enough nattering, the recipe (such as it is) is below…

Vegan Beyond Meatloaf Recipe

1 Package Beyond Beef®
½ Medium onion, diced
⅔ Sleeve saltines, finely ground
1/4 cup Just Egg egg replacer (or blended tofu with black salt)
Salt and pepper to taste
Ketchup to taste

Mix ingredients except ketchup. Knead briefly and create a loaf.

Bake at 350 until meat thermometer approaches the temperature you would use for ground beef. About 10 minutes before the end of cooking, add ketchup. Let stand for 5-10 minutes to settle, slice and serve.

It ends up looking and tasting surprisingly similar to a standard ground beef loaf. I’ve added an image below of both to compare, so don’t go on if you don’t want to see that!

 

Easy Dill Pickles and Kohlrabi

IMG_0173

We got quite a few little cucumbers from the CSA (though one bag went bad while we were traveling, so sad) and some dill, so it seemed like a good idea to make some homemade dill pickles and kohlrabi. This recipe is quite easy and tasty!

Original recipe from All Recipes.

Ingredients

4 cups sliced or speared cucumbers or kohlrabi
3 1/2 cups water
1 ¼ cups white vinegar (or apple cider vinegar, or a mix)
1 T sugar
1 T sea salt
2 cloves garlic
2 heads or a handful of dill

Directions

Cut cucumbers or kohlrabi and prepare a jar.

Combine water, vinegar, sugar, and salt and place in pan. Cook over high heat until boiling. Remove from heat and cool.

Place cucumber or kohlrabi, dill, and garlic in the jar. Feel free to really pack them down. I recommend placing the garlic cloves near the middle or bottom if you leave them whole, or slicing and spreading throughout. This recipe makes enough liquid for quart sized canning jars of pickles.

Add cooled liquid to jars to cover the cucumbers or kohlrabi completely.

Seal and refrigerate for 4 days (minimally). They get better as they “stew.”

Vegan Zucchini Muffins

IMG_1606As we were packing for a trip to see family in Indiana (go Purdue), I noticed that there were several nice zucchinis on the counter. I know Mr. notVeganAsana well enough to know that he was not going to make anything involving a zucch while we were gone, so I decided some muffins for the road would be a good idea. This recipe pulled together easily and quickly and made a nice large batch of muffins that are tasty and moist. You could certainly add nuts or raisins to it (I mostly just forgot).

This can be made in small loaves, as in the image above, or true muffins. I made 12 muffins and 1 loaf with this recipe, but forgot to take pictures of the muffins!

Ingredients

3 cups all-purpose flour
2 cups white sugar
2 t. cinnamon
1 t. salt
1 t. baking soda
3/4 t. baking powder
3/4 cups vegetable oil
1/4 cup soy milk or other non-dairy milk
2 t. vanilla extract
3 1/2 cups grated zucchini

Process

Mix dry ingredients in large bowl. Mix oil, non-dairy milk, and vanilla. Add wet ingredients to dry. Fold in zucchini and raisins or nuts if desired. Spoon into muffin tins, bread pan, or other baking dish and bake at 350* for 35-45 minutes.