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Add a photoHere is a tasty, meatless, meatloaf subsitute for vegetarians. It is made with the grain millet and can be served with mashed potatoes, tomato sauce or vegan gravy (recipe included).
Ingredientes
- 1 1/2 cups millet (well rinsed under running water for 3-4 minutes)
- 3 3/4 cups vegetable cooking stock
- 1 1/2 cups carrots, shredded or finely diced (your choice)
- 1 cup celery, finely diced
- 1 cup onion, finely diced
- 2 cloves garlic, minced
- 2 tbsps sesame oil
- 1 cup chopped pecans or walnuts or sunflower seeds
- 2 eggs, slightly beaten
- 2 tsps soya sauce or tamari or Briggs (adjust to your tastebuds)
- 2 tbsps nutritional yeast (optional)
- 1/3 cup tomato sauce or BBQ sauce or ketchup
- 3 tbsps whole wheat flour
Direcciones
- Rinse millet under cold running water for 3 to 4 minutes. Put in a saucepan with the vegetable stock and the soya sauce or tamari or Briggs, place the cover. Bring to a boil and lower the heat to simmer. Simmer for 20 minutes. Remove from heat and let it rest for 5 more minutes to let all the liquid absorb into the millet. Once cooked, add 3 tbsps whole wheat flour to the millet and mix gently. In the meantime, chop or shred the carrots. Cut up the onion, celery, garlic and pecans or walnuts or sunflower seeds. Sauté the carrots, celery, onions, garlic in sesame oil until the onions are translucent. Add the nutritional yeast and the tomato sauce or BBQ sauce or ketchup. Incorporate the millet mixture to the the sautéed vegetable mixture. Add the beaten eggs and mix gently.
- Lightly spray oil or PAM into 2 loaf pans. Press the millet mixture lightly into the loaf pans (1/2 full) and bake at 400 degrees F. for one hour if mixture is cool OR 45 minutes if the millet mixture is still warm when you put it in the loaf pan.
- Allow the loafs to cool for about 10 minutes before turning them onto a serving platter and slicing.
- Serve with mashed potatoes, vegetables of your choice and tomato sauce, ketchup, vegan gravy or BBQ sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 10 servings | |
| Calories 188 | |
| Calories from Fat 54 | 29% |
| Total Fat 6.39g | 8% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 489mg | 20% |
| Potassium 224mg | 6% |
| Total Carbs 27.79g | 7% |
| Dietary Fiber 4.1g | 14% |
| Sugars 3.0g | 2% |
| Protein 5.53g | 9% |
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