Vegan Meatloaf

by Olivia Wong

This recipe uses our Organic Crunchy Mix, walnuts and portabella mushrooms in place of meat. Combined, they add taste and texture which elevate this dish and satisfies even meat eaters.

Our Organic Crunchy Mix contains mung beans, green lentils, red lentils, green peas and adzuki beans which have been soaked so they are ready to use. They are free of additives and preservatives which are sometimes found in canned beans.

For this recipe all you need to do is dice, chop or mince the mushrooms, walnuts and garlic, mix all the ingredients and pop it in the oven. It's that easy!

It serves 2 or 3 and tastes great as a leftover.

Ingredients:

6 oz Fullei Fresh Organic Crunchy Mix

4 oz portabella mushrooms (diced)

2 garlic cloves (minced)

1/2 cup walnuts (chopped)

1/2 cup oats

1/4 cup marinara spaghetti sauce

3 tbsp olive oil

2 tbsp flaxseeds + 6 tbsp water (mix and let sit 5 minutes before adding to the rest of the ingredients)

1/4 tsp. oregano

1/4 tsp. onion powder

1/4 tsp. salt (less if desired)

dash black pepper

Directions:

1. Preheat oven to 375 degrees Fahrenheit

2. mix ingredients in a large bowl

3. transfer to a meatloaf pan

4. bake approximately 45 minutes until browned on top and somewhat dry inside

Enjoy!

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