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Vegan: "Meat" Loaf with Brown Gravy

Source of Recipe


From "Skinny Bitch in the Kitch"



List of Ingredients



• 1 Tbsp refined coconut oil or canola oil (plus more for the pan)
  
• 1 carrot, cut into ¼-inch dice
  
• 1 celery stalk, cut into ¼-inch dice
  
• 1 onion, cut into ¼-inch dice
  
• 3 ounces cremini, shiitake or portobello mushrooms, cut into ¼-inch dice (about 2 cups)
  
• 2 cloves garlic, minced
  
• 2 tsp fine sea salt
  
• 1 tsp pepper
  
• 2 slices vegan whole-wheat bread
  
• 1 cup toasted walnuts
  
• 2 (14-ounce) packages Gimme Lean Vegan Ground Beef
  
• ½ cup rolled oats
  
• ½ cup catsup
  
• 2 Tbsp chopped fresh Italian parsley
  






Instructions



1. Preheat the oven to 375° F. Oil a 10x4x3-inch loaf pan.
   In an 8- to 10-inch skillet over medium heat, melt the oil. Add the carrot and celery and cook, stirring occasionally, for 2 minutes. Add the onion and cook, stirring occasionally, for 3 minutes. Add the mushrooms, garlic, salt and pepper and cook, stirring occasionally, until the vegetables are crisp-tender and any liquid the mushrooms have released is cooked off, about 2 minutes. Remove from heat and allow to cool slightly.
   
   
2. Meanwhile, in a food processor, combine the bread and walnuts, pulsing to form a coarse meal. Transfer the mixture to a large bowl and add the beef, oats, catsup, parsley and the vegetable mixture. Use your hands to mix well.
   
   
3. Transfer the loaf mixture to the prepared pan, spread it into an even layer and bake for 45 minutes, until the tip of a knife inserted into the center comes out piping hot. Let the loaf sit 5 minutes before turning it out onto a serving plate.
   
   Serves 6
   
   Per serving: 407 calories, 29 grams protein, 16 grams fat, 1 gram saturated fat, 40 grams carbohydrate, 7 grams fiber, 0 milligrams cholesterol, 1,636 milligrams sodium
   
   ............
   
   Serve with
   
   BROWN GRAVY
   
   • ¼ cup refined coconut or canola oil
   • ½ cup whole-wheat pastry flour
   • 2 to 2¼ cups low-sodium vegetable stock
   • 4 Tbsp Bragg Liquid Aminos or 8 tsp tamari or soy sauce
   
   Heat the oil in a 2- to 3-quart saucepan over medium heat. When the oil is almost completely melted, whisk in the flour. Cook, stirring often, until the mixture is browned and smells nutty, about 5 minutes. A little at a time, add 2 cups of the stock, whisking until smooth after each addition.
   
   Remove from the heat and whisk in Bragg Liquid Aminos, or tamari or soy sauce. Add more stock, if desired, until gravy reaches the desired consistency. Serve hot; or cool, cover and refrigerate for 3 to 4 days. Reheat gently, adding a little more stock or water, if necessary.
   
   Makes about 2½ cups.
   
   Per tablespoon: 21 calories, 1 gram protein, 2 grams fat, 0 grams saturated fat, 1 gram carbohydrate, trace fiber, 0 milligrams cholesterol, 71 milligrams sodium