Vegetarian Meatloaf, Cauliflower Mash, and Gravy

I used to love real meatloaf. It’s something I’ve been missing, since mostly eating vegetarian the past 3 years. I’m really psyched to share this Jesscipe with you. It took time and care to put together, as all hearty homecoming does, and it came out truly delicious. Of course, to fully enjoy meatloaf, one needs a solid gravy and mashed potatoes. My healthier versions of both were perfect.
The one non vegan ingredient is the one egg; simply omit that and swap for a vegan egg substitute.

Ingredients:
Veg Loaf
1 cup dry lentils, rinsed and cooked in 2 1/2 cups veg stock (have 2 whole boxes of veg broth on hand throughout, for a few steps)
3/4 cup dry quick cooking oats
1/2 cup quinoa flour
1/3 cup bbq sauce
1 egg
Small to med onion diced
3 large cloves fresh garlic, diced
3/4 cup EACH chopped bell pepper, mushrooms, zucchini (or any combo of vegetables you have on hand)
2 carrots diced
2 celery stalks diced
1 tbsp balsamic vinegar
1/3 cup chopped fresh basil or sage (optional)
Salt, pepper
1 tsp each dried thyme, paprika
1/2 tsp each cumin, garlic powder, dried dill

Turn oven to 350. Line a loaf pan with parchment paper and spray the crap out of it with non stick. Cook the lentils with the veg stock about 25 to 30 minutes. A little liquid should be left over. It’s ok if they’re mushy since you’ll be mashing them. While the lentils cook, sauté the onions and garlic in a large pan with olive oil, adding stock by the tbsp as the pan dries up. Add the balsamic to the onions and garlic, giving your aromatics a fabulous, tangy base. When the onions and garlic are soft and translucent, add the other chopped veggies. Add some more veg stock, maybe 1/3 of a cup. Mix and cover for several minutes, to sweat the vegetables and tenderize them. Stir often. When the veggie sauté is done and the liquid has absorbed, remove from stove and let cool. Stir to release the steam. Let the lentils cool as well, for 15 minutes. When ready, mix all the ingredients in a large bowl. The egg, spices, flour, oats, bbq sauce, fresh herbs if using, and season with salt and pepper to taste. Pour into the prepared pan. Bake for 45 minutes. Let cool about 15 minutes before gently removing from the pan to a cutting board. Cut with a serrated knife.

Mashed Cauliflower
One head of cauliflower, cut into florets
One box of veg stock

While the veg loaf is cooking, boil cauliflower florets in the stock. Sprinkle some salt in the pot. Boil, covered, 45 minutes or until very soft. Drain, mash, set aside. No need to add anything, since the veg stock gives it so much flavor.

Gravy
1/3 cup diced onion
4 fresh cloves garlic minced
1/2 cup quinoa flour
4 tbsp light soy sauce
1 tbsp Smart Balance butter substitute
2 cups veg broth
1/2 dried thyme or sage
Salt, pepper to taste (start with 1/4 tsp each, can always add more)
Heat olive oil or veg oil in a small/ medium sauce pot. Sauté the onions and garlic 5 min until translucent. Add broth as needed to prevent burning. Add the faux butter, soy sauce, and flour. Mix to make a smooth paste. Slowly whisk in the broth. Add seasonings, reduce heat, and simmer for about ten minutes. The gravy will bubble and thicken, which is what we want.

Assemble your kick ass plate and enjoy.