Call this a vegan meatloaf if you want to, but it’s really a nut loaf. And it’s delicious. It yields plenty and can be served many different ways, such as a in a sandwich, alongside mashed potatoes, mac and vegan cheese (I call it cheese because I have no other name for it other than cashew goo, and that is not a very appetizing name). Just yesterday I made a sandwich, added some horseradish, and some ketchup. Delicious! It’s best served with a gravy, like mushroom, or with ketchup. I can even imagine this being heated up in a tomato sauce for a bolognese of sorts, or even vegan meatballs? Hmm? That said, this has the option for a little culinary creativity. Did I mention it’s delicious? Give this a try. It’s really easy to make and you can improvise a bit once you are comfortable with it.
- 1 cup wheat germ
- 1 cup soy milk
- 1 green pepper (chopped)
- 1 onion (chopped)
- Lemon Juice (squeezed from 1 lemon)
- 1 cup raw nuts (peanuts, cashews, sunflower seeds, or any others you might have)
- 1 tablespoon of oil
- 1/4 cup of garbanzo bean flour
- 1/4 cup water
- Combine the soy milk and wheat germ in a bowl and let it sit. You can do this as you prepare the other ingredients, about 10 minutes.
- Preheat the oven to 350 degrees
- Add remaining ingredients in a blender and blend.
- Mix the soy milk and wheat germ with the contents of the blender in a separate bowl, mix well, then pour into a bread pan.
- Put it in the over for approximately 40 minutes. The top will appear golden when its finished. Let it cool for about 30 minutes.
See? Really simple. Combine the ingredients and bake.