The first ingredient I used was leftover pastrami. Pastrami, you ask...how is that possible. Well, this is a link to Pastrami Seitan that I used to make Reuben Sandwiches. I had some left over so I turned it into ground meat (wheat). Here are some photos of the process.
This is the leftover Pastrami Seitan. I cut it into big hunks and put in in the food processor as seen below.
I actually added it through the feed tube a couple pieces at a time so as not to stop the blades. This pic is for visual only.
This is what it looked like at the end. I pulsed it until I got the consistency I desired.
Preheat oven to 375°. Here are the rest of the ingredients:
4 cups of the seitan (you can buy this if you don't want to make it)
1/2 cup oat flour (if you don't have it and can't find it, take whole oats and put them into the Cuisinart until you create a flour)
1 1/2 medium onions (chopped)
6 cloves garlic (chopped)
1 14.5 oz. can of diced tomatoes (strain out half the juice)
1 14.5 oz. can of black beans (rinsed and drained or make your own) mashed
1 Tbl herbes de provence (if you don't have this, use dry, crushed, rosemary, basil, oregano, parsley) 1/2 tsp. each
2 Tbl Annie's Vegan Worcestershire Sauce (or any vegan Worcestershire)
2 Tbl Bragg's Liquid Aminos
1 tsp Sea Salt
1 tsp Crushed black pepper
1 tsp Crushed Red Pepper Flakes
1 tsp garlic powder
1 tsp onion powder
Mix All ingredients well and put in a teflon loaf pan. Cover with Aluminum and bake for 1 hour. After the first 1/2 hour, remove the aluminum and put some ketchup on the top. Let it rest a bit when you're done baking.
Meatloaf, garlic mashed potatoes, salad with vinaigrette
Leftovers
Meatloaf Sandwich. Yum!
No comments:
Post a Comment