Vegetarian meatloaf
A treat for the vegetarians, this hearty ‘meatloaf’ is completely meat free! Perfect for a shared lunch, this dish also makes a nutritious meal that the whole whānau can enjoy.
Ingredients
Method
Ingredients
- 1 tablespoon oil
- 1 large onion, diced
- ½ leek*, white and green parts thinly sliced and washed thoroughly
- 2 garlic cloves, grated or minced or 1 teaspoon crushed garlic
- ¼ celery*, sliced
- ½ cauliflower*, florets chopped into small chunks and stalk, grated
- 225g (1 ½ cups) frozen corn kernels*
- 2 large carrots, grated
- 2 x 400g cans chickpeas, rinsed and drained
- 2 eggs*, beaten
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried mixed herbs
- 1 teaspoon ground cumin
- 1/3 cup flour
- Salt and pepper, to taste
- 150g tomato purée*
* These ingredients are shared with other recipes from week two of the winter weekly meal planner.
Method
- Heat oil in a frying pan on the stove over medium high heat. Sauté onions, leek, garlic, celery and cauliflower florets until slightly softened. Add corn, cauliflower stalk and carrots and mix through. Turn off element and remove from heat.
- Heat oven to 190oC bake or 170oC fan bake and prepare a loaf tin by greasing it or line it with baking paper.
- Place chickpeas in a large bowl and mash using a potato masher. Add the cooked vegetables, beaten eggs, Worcestershire sauce, dried mixed herbs, and ground cumin and mix. Add flour, season with salt and pepper and stir through.
- Transfer mixture into the loaf tin, press down using the back of a spoon so the top is flat and even.
- Bake for 35 minutes, remove from oven and spread the tomato puree over top. Return to the oven and bake for another 15-20 minutes.
- Remove from oven and leave to cool for around 10 minutes before removing from the tin and serving.
Cooking tips:
- The vegetarian meatloaf can also be cooked in a baking dish or a cake tin.
Adapt it:
- Add more corn or use a combination of frozen peas and corn if you like.
- Add gluten free soy sauce in place of Worcestershire sauce and gluten free flour to make this gluten free.
- You can swap the leek for an extra onion.
Kid friendly alternatives:
- Chop the veggies very finely or blitz together in a food processor if preferred.
- Use a tomato purée with no added salt.
Leftover tips:
- Eat for lunch the next day or cut into slices and freeze, then reheat in the oven before serving.
- A leftover slice makes a great quick after school snack!