Are you looking for an amazing Plant-Based/Vegan Loaf? Well, look no further. This Meatless loaf will sure to be a crowd-pleaser! Perfect for any dinner meal or during holiday celebrations.
Printable Recipe Link: https://bit.ly/3ENmJdO
3/4 cup Millet
1 1/2cup Veggie Stock, Unsalted
Pre-heat the oven 350F. Place the Millet and Veggie Stock into an Instant Pot. Place the lid on and seal the pot & valve. Cook for 9 minutes with a 10 minutes natural release. STOVE TOP: Place the Millet and stock into a saucepan. Cover. Bring to a boil then reduce heat and simmer for 15 minutes.
2Tbsp Minced Garlic
10oz Frozen Recipe Starter (Onions, Celery, Bell Peppers)
1/2 cup Finely Chopped Carrots
Place the Garlic, Recipe Starter, and Carrots into a non-stick saucepan. Saute on medium-high heat for about 5 minutes covered. Then cook an additional 2-3 minutes uncovered until all of the water has dissipated. Turn off the heat. Add the following spices and ingredients to the saucepan:
1/2 cup Marinara Sauce/Salsa
1 Tbsp Dried Thyme
1 Tbsp Rubbed Sage
1 Tbsp Onion Powder, Unsalted
1 Tbsp Garlic Powder, Unsalted
1 Tbsp Sumac
1 Tbsp Everything But Salt, Ms. Dash
1 1/2 tsp Coriander
1 1/2 tsp Parsley
1 Tbsp Liquid Smoke
1/4 tsp Chipotle Pepper
2 Tbsp Tomato Paste
1 large handful of Baby Spinach/Kale
Stir in all of the above ingredients and mix well. Then transfer the cooked Millet to the pan with the mixed veggies. Incorporate until well combined. Line a loaf pan with parchment paper. Transfer the Millet mixture to the pan and press evenly in the pan.
1/2 cup Marinara Sauce or Salsa
4-6 Tbsp Tomato Paste
1/4 tsp Liquid Smoke
1 tsp Date Sugar or Maple Syrup
1/8 tsp Chipotle Pepper
Mix all of the topping ingredients in a bowl. Then spread evenly over the Millet Loaf. Bake uncovered in the oven for 30 minutes. Remove from oven and allow to cool in pan for 10 minutes. Then remove from pan and place on to a cooling rack and allow to cool for another 15 minutes. Slice and Enjoy!
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