Meat-free Meatloaf Meal

Meat-free Meatloaf Meal


1 onion
1 capsicum
1 carrot
200g Brussel sprouts
1 lemon
500g Désirée potatoes
1/2 cup coconut cream
1/2 cup soy milk
Vegetable oil
Olive oil
Salt and pepper
1 vEEF® signature ‘meatloaf' with BBQ glaze



Pre-heat oven to 200 C.

Chop onion, capsicum and carrot into 1 cm pieces, add some olive oil, salt and pepper.

Place on a tray next to the ‘meatloaf’, the sauce will reduce.

Mashed potatoes:

Peel and chop the potatoes and add to a pot of cold water, bring to the boil.

Once potatoes are soft, drain and them steam and dry a bit. Mash them, add the coconut cream, soy milk and salt to taste.

Brussel sprouts:

Cut Brussel sprouts in half, finely chop garlic and parsley.

Bring water in a pot to the boil and cook the sprouts for 4 minutes. Drain and let them dry out for a few minutes.

In a medium heat pan, place the sprouts flat side down and cook with olive oil until golden brown.

Flip them to cook other side, add garlic and parsley, a bit more olive oil and finish with salt, pepper and lemon juice.

To serve:

Slice the ‘meatloaf’ and place on top of the roasted vegetables. Add a spoonful of mash and the Brussel sprouts. Finish with some aioli and mustard.

Credits: vEEF®

Photo Credits: vEEF®

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