Vegan Meatloaf

Warm up your home with this flavorful classic.

Ingredients:

1 pkg vegan ground (12oz)
1/2 cup onion, diced
1/4 cup breadcrumbs or ground flax
2 cloves garlic, minced
2 tsp tomato paste
1 tsp Italian seasonings
1 tsp black pepper
1/2 tsp salt
1/2 tsp ground clove
1/2 tsp ground paprika

Method:

– Preheat oven to 400°.
– In a large bowl, combine all ingredients, adding the vegan ground last.
– In a greased baking dish, shape vegan meat mixture into a loaf.
– Cook for 25 – 30 minutes, until browned
– Once cooked, remove from oven, let cool, and enjoy.

Spaghetti Squash Hash Browns

A healthier take on hash browns with all the deliciousness.

Ingredients:

1 spaghetti squash per serving
olive oil
garlic powder
salt & pepper

Method:

– Preheat oven to 400°.
– Slice spaghetti squash in half lengthwise, remove seeds and ribbing.
– Massage the inside and outside of squash with about 1 Tbsp olive oil for each half, garlic powder, salt, and pepper.
– Place squash face down onto a baking sheet, ensuring the sides of the squash touching the pan are coated in olive oil to prevent sticking.
– With a fork, pierce the squash 2-3 times.
– Roast for about 25-30 minutes, or until you can easily pierce the squash with a fork.
– Remove from oven and let cool until you can comfortably rake a fork to fluff and remove the “spaghetti” from the squash.
– Raise oven temperature to 450°.
– In a lightly oiled baking dish, add the “spaghetti” and top with garlic powder, salt, and pepper.
– Bake for 10 minutes or until top starts to turn golden.
–Remove, let cool, and enjoy!

Butternut Squash Shepherd’s Pie

Flavorful, comforting, and the perfect rain/snow day meal.

Ingredients:

1 butternut squash, gutted, peeled, and diced into small chunks
1 pound vegan ground – we used Beyond Meat
2 cups corn
1/4 cup plant milk
2 cloves minced garlic
1 Tbsp chili powder (total)
2 Tbsp vegan butter
1 tsp garlic powder
1/2 tsp ground clove
salt & pepper

Method:
– Boil a small pot of water for the butternut squash. Once water is boiling, season water with salt (about 1 Tbsp) and add prepared butternut squash. Cook for about 10 – 15 minutes or until you are able to pierce a fork easily through a piece of squash.
– As squash is cooking preheat the oven to 400°.
– In a pan cook your vegan ground according to the package and add the minced garlic, ground clove, 2 tsp chili powder, and about 1 tsp ground pepper.
– Once the butternut squash is cooked, drain and add squash to a bowl. Add butter, plant milk, 1 tsp chili powder, garlic powder, salt and pepper for seasoning. With an electric mixer (or potato masher) mix/mash the butternut squash until you have a mashed potatoes consistency, add more plant milk if needed.
– In a baking dish, add a base layer of corn, then add your cooked vegan ground, lastly top with mashed butternut squash. Cook in oven for about 30 minutes or until top starts to brown.
– Once cooked, remove from oven, let cool, and enjoy!