by Chef Sepi
Cook red quinoa according to directions with chick’n broth.
Sautee onions, carrots and celery in oil over med heat until soft and onions are translucent – add crushed garlic and chili flakes towards the end. Add 2 cups of the marinara to the sauce, dried oregano and basil. Cook on low for another 10-15min and set aside.
Sautee defrosted meatballs in 2-3 tbs of olive oil. Smash with potato masher and continue to cook until slightly colored and heated throughout. It will look like cooked ground ‘meat’.
Drain tofu, and with a towel and squeeze to remove excess water. Smash with a fork and combine onion powder, cashew cream, nutritional yeast, liquid smoke, and season with salt.
Combine cooked quinoa, the meatless ground and tofu mixture. Add breadcrumbs and extra cup of marinara. Season with salt and pepper, add Worcester sauce, more dried oregano, and cheese.
Texture resembles that of uncooked meatloaf. Spoon into meatloaf pan and spread ketchup over the top. Cover with foil and bake at 350 for 35-45 min. Uncover and cook for another 20-30 minutes until the top is slightly caramelized. Let sit for 30-1hr before pulling out. In order to slice it, it will need to sit until almost thoroughly cooled. Once refrigerated reheat by slicing and searing slices in a pan with a drizzle of olive oil.
Serve in a sandwich, over salad, made into a bruschetta, or as traditional meatloaf with mashed potatoes and gravy.
20 minutes prep
35-45 minutes cook
10-12 Gardein Meatless Meatballs
1 cup Red Quinoa (not cooked)
½ cube No-Chicken Broth
1 cup Onion finely chopped
1 cup Carrot finely chopped
1 cup Celery finely chopped
5 cloves Garlic
6-10 tbs Olive Oil
3 cups Marinara (fresh or jarred)
1 tbs Chili Flakes
3/4 block Medium Firm Tofu
1/4 cup Cashew Cream
5 tbs Nutritional Yeast
1 tbs Onion Powder
2 tsp Liquid Smoke
1 tbs Worcestershire Sauce
¾ cup Bread Crumbs
1 tsp dried Oregano
1 tbs dried Basil
½ cup graded Italian Cheese (Parmesan, Italian Daiya,...)
1/2 cup Ketchup (or enough to generously cover the meatloaf)