{"id":27302,"date":"2012-11-27T20:37:44","date_gmt":"2012-11-28T01:37:44","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=27302"},"modified":"2012-11-27T21:23:51","modified_gmt":"2012-11-28T02:23:51","slug":"vegan-meatloaf%e8%82%89%e3%81%aa%e3%81%97%e3%83%9f%e3%83%bc%e3%83%88%e3%83%ad%e3%83%bc%e3%83%95","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=27302&lang=en","title":{"rendered":"Vegan Meatloaf
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Vegan Meatloaf<\/strong>
\nNovember 6, 2012<\/em><\/p>\n

A few weekends ago I decided to make meatless meatloaf. I used a vegetarian meatloaf recipe as a base but I wanted to make mine strictly 100% plant-based dish, so I used flax seeds and apple sauce to replace eggs in the recipe hoping they would be good enough to work as a binder. It actually worked well. The outside turned out to be crusty and the inside stayed nice and moist. I wouldn’t make this if I wanted to eat “real” meat meatloaf because the texture and the flavors are very different. But I enjoyed this as a totally different dish and not a substitute for the “meat” meatloaf.<\/p>\n

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Vegan meatloaf (2 8×4 pans) adapted from this recipe<\/a><\/p>\n

3 cups French lentils (half mashed)
\n1 1\/2 cups chopped onion
\n1 cup shredded carrot
\n1 cup chopped red bell pepper
\n1\/2 cup wheat germ
\n1 cup cooked wild rice
\n1 1\/2 cups bread crumbs
\n1\/2 cup crushed flax seed
\n2 individual cups unsweetened apple sauce
\n1 (8.5 ounce) can tomato sauce
\n2 tablespoon olive oil
\n2 teaspoons dried oregano
\n1 teaspoon garlic powder
\n1 pinch cayenne pepper
\nsalt to taste<\/p>\n

sauce: ketchup, steak sauce, Pickapeppa sauce<\/p>\n

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\u8089\u306a\u3057\u30df\u30fc\u30c8\u30ed\u30fc\u30d5<\/strong>
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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Vegan Meatloaf November 6, 2012 A few weekends ago I decided to make meatless meatloaf. I used a vegetarian meatloaf recipe as a base but I wanted to make mine strictly 100% plant-based dish, so I used flax seeds and apple sauce to replace eggs in the recipe hoping they would be good enough to […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,11],"tags":[],"class_list":["post-27302","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27302"}],"version-history":[{"count":24,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27302\/revisions"}],"predecessor-version":[{"id":27500,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27302\/revisions\/27500"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}