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Vegan meatloaf

A vegan meatloaf roasted with green spelt meal and quinoa. Served with vegetables, mashed potatoes and an unusual sauce.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 4 person
Course: main course
Ingredients Method

Ingredients
  

For the meatloaf
  • 250 g green spelt meal
  • 1 onion
  • 500 ml water
  • 50 g quinoa
  • 150 ml water
  • 150 g oatmeal
  • 200 ml water
  • 2 tsp mustard
  • 2 tsp tomato paste
  • Salt and pepper to taste
  • 1 pinch of cumin
  • 2 tsp oregano
  • 2 tsp marjoram
  • 1 tbsp fresh parsley
  • alternatively dried parsley
  • 50 g potato flour
  • 200 g tofu
For the sauce
  • 1 small red beet
  • 1 onion
  • 1 carrot
  • 1 slice of celery
  • 1 parsley root
  • 1 tsp tomato paste
  • 2 - 3 tsp starch flour
  • 200 ml water
  • 100 ml red beet juice
  • Salt, bell pepper and paprika powder to taste
  • 3 - 4 leaves pointed cabbage optional

Method
 

For the meatloaf
  1. Simmer green spelt meal and finely chopped onion with 500 ml water in a pot for about 5 minutes. Stir again and again. Then cover and let swell for 20 minutes.
  2. Simmer the quinoa with 150 ml of water in a pot for 15 minutes and then let it swell for another 5 minutes.
  3. Cook the oatmeal with 200 ml of water to a porridge.
  4. Mix all the ingredients in a bowl. Add the spices. Stir in the potato flour.
  5. Dab the tofu dry, crumble and add to the mixture. Knead everything again lightly.
  6. Form the whole into a large meatloaf.
  7. In an ovenproof dish with a lid, first pour in a little water, then put 1 -2 leaves of pointed cabbage on top.
  8. Put the meatloaf mixture on top. Cover with 1 - 2 leaves of pointed cabbage. Finally, close with the lid.
  9. Bake in preheated oven at 200 degrees celsius top/bottom heat for about 50 minutes.
For the sauce
  1. Peel beet and cut into small sticks. Simmer in a pot of water for about 20 minutes until soft.
  2. Peel and chop the onion. Fry in a hot pot.
  3. Add peeled and chopped vegetables. Brown a little more with tomato paste. Then pour water and beet juice.
  4. Season the sauce with salt and bell pepper and paprika powder. Bind with starch.
  5. To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.