Meatless Meatloaf Dec 16/2022

1 cup cooked red lentils (1/4 cup +3/4 cup water is the ratio)
 2 cups TVP + 2 cups water + 2 Tbsp oil, soak TVP

veggies

1 cup chopped onions

1 cup finely chopped carrots

1/2 cut chopped  pepper

1 cup oatmeal

1/2 cup ketchup

2 eggs 

OR 2 Tbsp ground flax and 5 Tbsp water- mix and allow to sit (for vegan)

1 Tbsp oil

2 Tbsp Worchester sauce

1 teaspoon oregano dried

1 teaspoon paprika

1 teaspoon basil dried

1 teaspoon parsley dried

1 teaspoon garlic granules

2 teaspoon vegetarian chicken seasonin

1 teaspoon salt or to taste

once lentils are cooked and TVP has soaked up water

Mix all ingredients

Spoon into a baking pan (oiled and or parchment papered)

Cover top with ketchup glaze.

Bake 45 minutes at 350 F

Roast 4.21

Tried to adjust from last recipe

cut the ingredients by 2/3

Some people said they liked the crust part best- so with a thicker roast- you get less crusty parts

Compared to last time- less dry- kept the herbs the same

and the oil

4 cups rolled oats

2 cups rye flakes

1 cup sesame seed

1 cup raw sunflower seeds

1/4 cup ground flaxseed

1 cup TVP

2 Tbsp Pea Protein

1 tsp lecithin

4 cups chopped vegetables- medium onion, rutabaga, cabbage

2 cloves garlic

1 Tbsp mustard seed

2 Tbsp dry basil flakes

1 Tbsp oregano

1 Tbps Dill weed

1 Tbps paprika

1 Tbsp Tumeric

1.5 tsp salt

1/3 cup oil

4 eggs

5 cups water

Note- but when put in pan- same size as last time- it was not enough so use one 9x13 and one 7x11

May have to go up in quantity somewhere in between

Measured Roast 4.0

somewhat measured today

Main bulk is from the flakes and seeds- various seeds and other things can be substituted

9 cups flakes and 3 cups of seeds plus some TVP

makes 2 roasts for 9 by 13 pans

 Ingredients

6 c large oatmeal flakes

3 c rye flakes

1.5 c unroasted sunflower seeds

1/2 c flax seeds

1 c sesame seeds raw and toasted

1.5 cups Bulk Barn TVP

6 cups finely chopped veggies- today was rutabaga, carrots, squash- we were out of onions

(have used onions, potatoes, sweet potatoes, parsnips, celery, peppers- whatever is available)

Seasoning

3 large cloves Ontario garlic (usually will throw into fresh vegetable mix in food processor)

1 Tbsp mustard seed

2 Tbsp dry basil

1 Tbsp dry oregano

1 Tbsp dry dill weed

1 Tbsp paprika

1 Tbsp tumeric

optional

a big squeese from the mustard jar

2 glugs from a Hosin Sauce bottle

1.5 tsp salt

Liquids

6 eggs

1/3 cup vegetable oil

 8 cups water ( I think)

stir dry ingredients first, then add eggs and liquids stir again

A big bowl of dry ingerdients

after the liquid is added

Oil spray the 9x13 pans

Here's what they look like in the pan before cooking

Usually will throw one in the freezer for another time.

Cooking

Cover with tinfoil 

Bake for 45 minutes cover at 350 F

then remove cover and bake for 15 minutes more -or until center is dry

Roast vegan 3.1

7 1/2 Cups Dry Flakes,Seeds and Grains Ingredients
Was going to do similar to last week but I think I went to 5 cups of Flakes by mistake- so needed extra water
2 cup rolled rye flakes
3 cups rolled oats
1 cup raw sunflower seed
1/2 cup raw sesame seed
1/2 cup golden flax seed
1/2 cup wheat germ

1/4 cup Pea protein
1 cup TVP


Dry Herbs and spices
1 Tbsp paprika
1 Tbsp tumeric
1 Tbsp dill dry
1 Tbsp mustard seed
1 Tbsp parsley flakes


1 medium Onion chopped- (can use other available vegetables)
1 medium carrot grated
2-3 cloves garlic

handful of fresh chives chopped


Liquid and Liquid Seasoning
2 Tbsp soy sauce
2 Tbsp Hoisin Sauce
3 Tbsp oil
5 cups water- add last cut slowly to get right degree of wetness

3 eggs worth of Flax seed

stir
put in oiled casserole dish

put in fridge to cook sabbath am

Egg- 3 eggs normally- so used 2 Tbsp ground flax + 1 Tbsp Chia seeds w 9 Tbsp water


http://detoxinista.com/how-to-make-flax-eggs-or-chia-eggs/
For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes.

Roast 3.0 cooked

Cooked roast from previous post

Roast 3.0 veganized

7 Cups Dry Flakes,Seeds and Grains Ingredients
1 cup rolled rye flakes
3 cups rolled oats
1 cup raw sunflower seed
1/2 cup raw sesame seed
1 cup golden flax seed
1/2 cup wheat germ

2 Tbsp Pea protein
1 cup TVP

Dry Herbs and spices

1 Tbsp paprika

1 Tbsp tumeric

1 Tbsp dill dry

1 Tbsp mustard seed

1 Tbsp Marjoram/Basil

1 medium Onion chopped- (can use other available vegetables)

1 medium carrot grated

2-3 cloves garlic

handful of fresh chives chopped

Liquid and Liquid Seasoning

2 Tbsp soy sauce

2 Tbsp Hoisin Sauce

3 Tbsp oil

4 cups water- add last cut slowly to get right degree of wetness

3 eggs worth of Flax seed

stir

put in oiled casserole dish

put in fridge to cook sabbath am

Egg- 3 eggs normally- so used 3 Tbsp ground flax w 9 Tbsp water
http://detoxinista.com/how-to-make-flax-eggs-or-chia-eggs/

For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes.

Roast 102.01

last time was not enough so tried to do a bigger batch but then the veggies turned out to be 4 cups so increased the oats etc more- but was not enough for 3 dishes but enough for 2 big dishes

8 cups large rolled oats

2 3/4 cup rolled rye flakes

3/4 cup sesame seeds

3/4 cup red and white quinoa seeds

1/2 cup wheat germ

1 1/2 cup raw sunflower seeds

=14.25  cups total dry

1 Tbsp poppy seed

3 Tbsp arrowroot flour

2.5 Tbsp Xantan Gum

3 Tbsp brown rice flour

1 Tbsp Protein isolate

2 Tbsp Pea protein

1 1/2 cup TVP

1 1/2 medium onion diced (

2 diced carrots

4 cloves garlic

2 broccoli stems

1 1/2 Tbsp paprika

2 Tbsp tumeric

2 Tbsp dill dry

1 1/2 Tbsp mustard seed

2 Tbsp Marjoram

2 tsp salt

3 Tbsp soy sauce

3/16 cup Hoisin Sauce

3/8 cup oil

6 eggs

8 cups water

put into 2- 8 by 11 baking dish that have been sprayed with Pam or similar

bake cover with foil 350 for 45 minutes

bake last 15 minutes uncoverd

photo before cooking

Roast 102

4 cups large rolled oats
1 cup rolled rye flakes
1/2 cup sesame seeds
1/2 cup red quinoa seeds
1/2 cup wheat germ
1 cup raw sunflower seeds
=7.5 cups total dry
2 Tbsp arrowroot flour
2 Tbsp Xantan Gum
2 Tbsp brown rice flour
2 Tbsp soy flour
2 Tbsp Protein isolate
2/3 cup TVP

1 medium onion diced (1 cup)
1/2 cup diced carrots
1/2 cup diced rutabaga
3 cloves garlic

1 Tbsp paprika
1 Tbsp tumeric
1 Tbsp organo dry
1 Tbsp mustard seed
1 Tbsp Marjoram

1 tsp salt

2 Tbsp soy sauce
3/16 cup Black bean sauce
1/4 cup oil
4 eggs
4 cups water


put into 2- 8 by 11 baking dish that have been sprayed with Pam or similar
bake cover with foil 350 for 45 minutes
bake last 15 minutes uncoverd

quantities about 20% not enough- the roast sat low in the baking pans

photo before cooking