This vegetarian walnut-based mixture has a classic “meatloaf” flavor. Serve with creamy mashed potatoes.
1 cup ketchup, divided
2 cups California Walnuts
1 cup cannellini beans, rinsed and drained
3/4 cup panko breadcrumbs
1/2 cup cooked quinoa
1/2 cup chopped onion
2 tablespoons chia seeds
3 cloves garlic, minced
2 eggs
1 teaspoon Italian seasoning
1/2 tablespoon chili powder
1 tablespoon paprika
Salt and pepper to taste
Optional additions:
2/3 cup each: diced red onion, coarsely shredded zucchini and snipped fresh basil
Preheat oven to 375°F and set aside 1/2 cup ketchup.
Place all remaining ingredients except optional additions in a food processor. Pulse to mix well, scraping down the sides as necessary.
Mix in any desired optional additions.
Shape into 6 round individual meatloaves and place on a lightly greased baking sheet. Drizzle with reserved ketchup. Bake for 35 minutes until firm.
Recipe tip:
Substitute ketchup with a thick sauce and serve over soft polenta for a more Italian flavor.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
Israeli couscous, chicken and vegetables are served in a lightly spiced chicken broth.
