Adapted from Running on Real Food - This hearty vegetarian meatloaf is made with chickpeas, oats and vegetables for a satisfying, savoury meal that’s perfect for the holidays and family meals.

INGREDIENTS

For the Meatloaf

• 1 cups steel cut oats (100 g)
• 1/2 cup almonds, walnuts or pecans (75 g, see notes for nut-free option)
• 2 tbsp ground flax (14 g)
• 2 x 14 oz or 1 x 28 oz can chickpeas, drained and well-rinsed (3 cups, 570 g)
• 2 tbsp soy sauce or gluten-free tamari (30 mL)
• 2 tbsp tomato sauce or ketchup (30 g)
• 1 small to medium-sized white onion, diced (approx. 2 cups, 300 g)
• 2 ribs celery, finely chopped (approx. 1/2 cup, 75 g)
• 2 small or 1 large carrot, diced (approx. 1 cup, 150 g)
• 1 cup finely chopped white or cremini mushroom, optional (90 g, about 6 small mushrooms)
• 3 cloves garlic, minced
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp paprika or smoked paprika
• 1 tsp onion powder
• 1 tsp cumin
• 1/2 tsp ground thyme
• 1/4 tsp cayenne pepper, optional

For the Glaze

• 1/3 cup plain tomato sauce or ketchup (75 g)
• 2 tbsp maple syrup (40 g, if using ketchup reduce to 1 tbsp)
• 1 tbsp balsamic or apple cider vinegar (15 mL)

​INSTRUCTIONS

1. Take your time finely chopping all the veggies, you don’t want any huge chunks in the finished loaf.
2. Add the onions, carrot, garlic, celery and mushroom to a large pot on the stovetop with 1 tbsp of water. Cook over medium heat for 6-7 minutes then stir in the salt, pepper, paprika, cumin, thyme and onion powder (and cayenne if using) and cook for a couple more minutes. While the veggies are cooking, continue with the rest of the recipe.
3. Preheat the oven to 350 F.
4. Add the oats, nuts and flax to a food processor and blend into a grainy flour. Add the chickpeas, soy sauce and tomato sauce and pulse or blend briefly to combine. You may need to pulse a few times, then open the food processor and mix it up, then pulse a couple more times. Be careful not to totally pulverize the chickpeas. They should be broken down but not mushy. A few pulses or seconds of blending should do the trick. Some of the mixture will turn into paste at the bottom of the food processor, that’s ok. 
5. When the veggies are done, turn off the heat and dump the contents from the food processor into the pot. Stir well to thoroughly combine into a uniform mixture.
6. Line a loaf pan (see notes on size) with parchment paper so it sticks out over the long edges of the pan. This will allow you to lift the loaf out once done. Firmly press the chickpea mixture into the pan using your hands or the back of a wooden spoon. It will seem like the mixture might not fit in the pan but just keep packing it down and it will fit.
7. Mix the glaze ingredients together in a bowl then spread over the loaf.
8. Once the oven has reached 350 F, bake the loaf uncovered for 60 minutes.
9. Remove from the oven and let sit in the pan for 15 minutes. Run a knife along any edges that weren’t lined with parchment then lift the loaf out of the pan and place on a cooling rack for another 15 minutes before slicing into 10 portions. You can shorten the 30 minutes of cooling if needed but the longer it sits, the firmer it gets. If you slice it too soon, it may be a little crumbly.
10. Serve with a sprinkle of fresh chopped parsley and a drizzle of ketchup, if desired.

OPTIONS
Gluten-Free Option: Be sure to use tamari or coconut aminos instead of soy sauce and gluten-free certified oats, if needed.
Nut-Free Option: Replace the nuts with an extra 1/2 cup of oats. I actually preferred the nut-free version. If you like your meatloaf on the firmer side (not dry but not at all mushy), I would recommend leaving the nuts out and using 1.5 cups of oats instead. The fat from the nuts adds moisture to the loaf, it doesn’t come out mushy with the nuts but it definitely has a different texture. Both ways are good! The loaf in the pictures is made with walnuts.

Check out Running on Real Food for more recipes

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Adapted from Feasting At Home - Vegan Mexican-style, Oaxacan Bowl with roasted chipotle sweet potatoes and sweet peppers over a bed of warm seasoned black beans. Topped with a crunchy cabbage slaw, avocado and toasted Chipotle Maple Pecans. 
 
INGREDIENTS

Spice Rub

• 2 teaspoons cumin
• 1 teaspoon ground chipotle ( or swap out a mix of smoked paprika and chili powder)
• ½ teaspoon kosher salt

Sheet Pan Ingredients

• ½ a red onion, cut in ½ inch wedges
• 1 medium yam or sweet potato- diced into ¾ inch cubes ( leave skin on)
• 8 baby bell peppers, cut in half  (or 1 regular red or yellow bell pepper, cut into strips )
• ½ cup pecans
• 2 teaspoons maple syrup
• 1  15-16 ounce can Seasoned Black Beans ( Cuban style or Mexican style) or use regular black beans ( see notes)

Quick Cabbage Slaw

• ¼ of a a red cabbage, shredded
• 1 tablespoon olive oil
• ¼ cup chopped cilantro or scallions or both
• 1 teaspoon coriander
• 1/8 teaspoon kosher salt
• 1 tablespoon lime juice

Garnish: Avocado, cilantro, scallions, Cabbage Slaw, Mexican Secret Sauce or Vegan Avocado Sauce 


​INSTRUCTIONS

1. Preheat oven to 400F
2. Mix cumin, chipotle and salt together in a small bowl.
3. Place onion, sweet potato and peppers on a parchment lined sheet pan. Drizzle onion and potato with a little olive oil and sprinkle generously with spice mix, tossing to coat all sides well. Use about ½ or ⅔ of the spice.
4. Place in the oven for 20-30 minutes, tossing halfway through.
5. On another smaller parchment-lined pan, toss the pecans with 2 teaspoons maple syrup  and 1 teaspoon of the spice mix.  Place in the oven (on a lower rack) for 7-10 minutes, or until lightly browned. When you pull it out, give nuts a quick toss to loosen them up and “fluffen” them, so when they cool, they are easy to remove.
6. Heat the seasoned beans in a small pot on the stove ( see notes) and make the slaw. Finely chop or shred the cabbage and place in a medium bowl with the rest of the ingredients, toss. Taste, adjust lime and salt.
7. Slice the avocado.
8. When the veggies are fork tender, assemble the bowls. Divide the beans among 2-3 bowls.  Divide all the veggies, placing them over the beans, and top with slaw and add the avocado.
9. Serve with the Chipotle Mayo ( vegan-adaptable)  or Vegan Avocado sauce if you like, or sour cream and hot sauce– it’s fine without though too. 🙂

Check out Feasting At Home for more recipes

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Adapted from Oh She Glows - Healthy comfort food for the win!  Wahoo!  No matter who you're cheering for, if you're looking for a tasty game day appetizer, this is the recipe for you.  It's vegan, gluten-free, refined sugar-free & soy-free. 

INGREDIENTS

FOR THE COOKED TOPPINGS:

• 1 batch All-Purpose Vegan Cheese Sauce*
• 1 large (450 g) sweet potato, peeled and chopped
• 2 teaspoons (10 mL) oil of choice
• Fine sea salt, to taste
• Chili powder, to taste
• 1 batch Spicy Black Beans**

FOR THE FRESH TOPPINGS:

• 1 bag tortilla chips of choice
• 1 medium (240 g) avocado (pitted and chopped) or guacamole***
• 2 medium (20 g) green onions, thinly sliced
• 3 to 4 tablespoons (45 to 60 mL) pickled jalapeños, drained****
• 1/3 cup (80 mL) chopped jarred roasted red pepper, drained
• 1/4 cup (20 g) finely chopped purple cabbage
• Handful (12 g) fresh cilantro, chopped
• Salsa, to taste*****

INSTRUCTIONS​
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1. Begin preparing the All-Purpose Vegan Cheese Sauce by soaking 1/4 cup cashews in a small bowl of boiling water for at least 30 to 60 minutes.
2.  Prepare the All-Purpose Vegan Cheese Sauce. While you’re making the cheese sauce, preheat the oven to 400°F (200°C) and line a medium rimmed baking sheet with parchment paper. Set the cheese sauce aside once prepared.
3.  Spread the chopped sweet potato onto the parchment-lined roasting pan and toss with the oil. Sprinkle with a generous amount of salt and chili powder. Roast for 25 to 30 minutes, until the bottoms are lightly charred.
4.  While the potatoes are roasting, prepare the Spicy Black Beans found in my DIY Burrito Bowl recipe (linked in ingredient list). After cooking, leave the beans in the skillet so you can reheat them just before layering onto the nachos.
5.  Gather and prep any fresh toppings you’d like to use so they’re ready to go. Please note my measurements are simply a guide. Feel free to add as much or as little of each as you wish!
6.  On a medium rimmed baking sheet or platter (if your sweet potatoes are finished roasting, feel free to set them aside and re-use the same sheet here), spread a layer of chips to cover the base entirely.
7.  For warm nachos, reheat the Spicy Black Beans in the skillet and the All-Purpose Vegan Cheese Sauce in your microwave or a small pot on the stovetop.
8.  Now it’s time to dress up those nacho chips! Layer the beans first before adding cheese sauce, roasted sweet potatoes, avocado (or guacamole, if using), green onion, pickled jalapeños, roasted red pepper, cabbage, cilantro, and salsa. Season with salt and serve immediately.

Check out Oh She Glows for more recipes

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Get a personalized nutrition plan to gain clarity and improve your health

A TARGET Nutrition Plan takes a personalized, evidence-based approach to help you make better choices.  Have our nutritionists assess what you are currently doing and provide you with a personalized plan (including meal plans).  Everything you need to transform your diet.

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