Grammy's Horseradish Meatless Meatloaf
- 8 oz. (225g) shiitake mushrooms, bottoms trimmed but with stems left on
- ¼ cup (60ml) vegetable oil
- 1 yellow onion, finely diced
- 1 green bell pepper, diced
- 1 cup (100g) walnuts
- ¾ cup (65g) old-fashioned rolled oats
- ½ cup (65g) ground flax seeds
- 1 tablespoon dry mustard powder
- 2 teaspoons garlic powder
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 2 large eggs
- 2 tablespoons tomato paste
- 2 tablespoons grated horseradish
- 1 tablespoon vegan Worcestershire sauce
- 1 2-oz. (57g) jar chopped pimientos, drained
- 1 cup (175g) cooked basmati rice
- 1 cup (240ml) ketchup
- ½ to 1 tablespoon Sriracha
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius)
- Put mushrooms in food processor and chop until very small pieces are formed, about the size of steel-cut oats. Heat a sauté pan over medium heat, add the oil (this will seem like a lot of oil, but it’s okay), onion, green pepper, and mushrooms. Sauté until tender and much of the liquid from the veggies is evaporated, about 10 minutes. Remove from the heat and let cool slightly.
- In the food processor, put the walnuts, oats, flax seeds, mustard powder, garlic powder, salt, and black pepper. Pulse until ingredients are well incorporated and coarse meal is formed. In a bowl, whisk together the eggs, tomato paste, horseradish, and Worcestershire sauce. Transfer the walnut mixture to a large bowl and add the pimientos, tomato paste mixture, rice, and sautéed vegetables. Using a rubber spatula, stir until all ingredients are well incorporated
- Mold in 9x5-inch (23x12cm) loaf pan and press to flatten the top. In a small bowl, mix the ketchup and ½ tablespoon Sriracha. Taste it. Do you want it spicier? If yes, add the remaining Sriracha. Spread the ketchup mixture on the top of the loaf and cover the pan with aluminum foil. Bake for 45 minutes, until the center is almost set. Remove the foil and continue to bake until the ketchup darkens, another 20 – 30 minutes. Let cool for 10 minutes before serving.
- 1 lb. (455g) kale
- 8 oz. (225g) mustard greens
- 2 tablespoons white miso paste
- 2 teaspoons hot sauce (such as Frank’s), or more to taste
- 2 teaspoons refined coconut oil
- Stem and chop the kale and mustard greens, discarding half of the stems and chopping the rest. Combine the miso paste, hot sauce, and 2 tablespoons water in a small bowl. Set aside.
- Heat the oil in a large sauté pan over medium heat. Add the stems, cooking until tender, about 3 minutes. Add the chopped greens, pour the miso mixture over them, and cook until the greens are tender, about 5 minutes. Taste and add a touch more hot sauce or miso if desired.
Recipes courtesy of 'Southern Girl Meets Vegetarian Boy,' by Damaris Phillips