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Prep time
30 minutes
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Cook time
2 hours
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Serves
6
Author Notes
Eating a plant-based diet is a powerful way to improve health, boost energy and prevent chronic disease. Science shows that eating this way can help you live longer, reduce your risk of getting sick, and it’s great for the environment.
There is scientific evidence that many chronic diseases can be reduced, controlled, and even reversed by moving to a whole food, plant-based diet. Whole foods have been part of my repertoire since I became a mother. Homemade, unrefined (and once in a while, minimally refined) ingredients are a must in our home.
This “meat” loaf recipe has become a family favorite, and I hope it’s the perfect meatless Monday meal. —Annie Falk
Ingredients
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1
large red bell pepper, halved, de-seeded, core removed
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1
large green bell pepper, halved, de-seeded, core removed
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2 pounds
cremini mushrooms, coarsely chopped
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1 tablespoon
olive oil
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1 cup
1/2-inch pieces asparagus
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1/2 cup
chopped red onion
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1 cup
panko (Japanese breadcrumbs)
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1 cup
chopped, toasted walnuts
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2 tablespoons
chopped fresh basil
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1 teaspoon
ketchup
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1 teaspoon
Dijon mustard
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1.2 teaspoons
Himalayan sea salt
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1/2 teaspoon
freshly ground black pepper
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4 ounces
resh Parmigiano-Reggiano cheese, grated
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2
large eggs, lightly beaten
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4 tablespoons
ketchup
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2 tablespoons
Vodka
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1/2 teaspoon
Dijon mustard
Directions
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Preheat broiler on high.
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Place pepper halves, skin side down on a foil-lined baking sheet. Flatten and broil until blackened, about 12 minutes. Place peppers in a paper bag, fold closed and allow to stand for 10 minutes. Peel and finely chop peppers and transfer pieces to a large mixing bowl.
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Reduce oven temperature to 350 degrees F.
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Set out a baking sheet, and a 9 X 5-inch loaf pan coated with cooking spray.
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Working in batches, place the mushrooms in a food processor and pulse until finely chopped.
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Heat a large skillet over medium-high heat. Add oil to the pan, and swirl to coat the pan. Add mushrooms and sauté until liquid evaporates, stirring occasionally, about 15 minutes. Add mushrooms to bell peppers and combine.
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Place asparagus and onions in the same pan used to cook the mushrooms. Sauté until tender, stirring occasionally, about 6 minutes. Add asparagus and onions to mushrooms and peppers. Stir to combine.
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Arrange the breadcrumbs in an even layer on the baking sheet, bake at 350 degrees F until golden, about 10 minutes.
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Add breadcrumbs, walnuts, chopped fresh basil, ketchup, mustard, salt, pepper, cheese and eggs to the mushroom mixture. Stir well to combine ingredients. When combined, spoon the mixture into the prepared loaf pan. Press lightly to pack and bake at 350 degrees F for 45 minutes, or until the thermometer registers 155 degrees F.
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In a small mixing bowl, combine the topping ingredients. Brush the mixture over the “meat” loaf and bake an additional 10 minutes. Allow to stand 10 minutes before slicing. Cut into 6 slices.
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