Plant Based Meatloaf. Todays recipe a whole food plant based meatloaf is perfect for someone transitioning to this way of eating. For this plant-based meatloaf just like the other kind metal or ceramic is preferable to glass as the loaf browns more slowly to hold together I added this as well.
Cooks on the stove or in a rice cooker in about 15-minutes. 400g 14 oz Water. This whole food plant-based vegan meatloaf is full of healthy lentils crunchy walnuts and all the savory spices.
8 ounces cremini mushrooms.
Preheat oven to 400F. Here are a few variations for this recipe. Spoon a thin layer of the glaze on top of the loaf and decorate with a sprig of thyme. Note that unlike a regular meatloaf made with eggs to bind the mixture a Plant-Based Meat Loaf will also crumble more.
