Friday, November 18, 2016

Meatless Meatloaf and Grilled Corn Salad


I haven't done a blog forever! Sue here, by the way.
I just had to share this delicious dinner that is completely vegetarian. We are normally pretty big meat eaters around our house so I was worried my hubby wouldn't be a fan of this. Turns out I worried for nothing. This "meat"loaf is amazing. Totally fooled my hubby. And the cashew gravy - don't even get me started!! I think I might replace my regular gravy with this. So smooth and creamy and flavorful!
We paired the "meat"loaf with a grilled corn salad and some steamed broccoli for a complete, delicious, vegetarian meal. 
First up: our meatless "meatloaf"


Meatless "Meat"Loaf

Ingredients
2 cups cottage cheese
4 eggs, beaten
1/4 cup vegetable oil
1 pkg (1 oz) dry onion soup mix
1 cup walnuts, finely chopped
2 cups corn flakes
1/3 cup onion, finely chopped
2 clove garlic, minced

Directions
Preheat oven to 350. Spray a loaf pan with cooking spray, set aside.
In a mixing bowl, combine cottage cheese, eggs, oil, soup mix, walnuts, cereal, onion, and garlic. Spread in the prepared loaf pan. 
Bake at 350 for 60 - 70 minutes. Remove from heat, let rest for about 10 minutes. Turn out onto serving tray. 


Serve with cashew gravy, if desired.


Now for the cashew gravy: 


Cashew Gravy

Ingredients
2 cups water (divided)
1/2 cup cashews
1 Tbsp cornstarch
1/2 tsp salt
pepper
2 tsp onion powder
1 tsp garlic powder
2 Tbsp soy sauce

Directions
Blend 1 cup of water and remaining ingredients in a blender until smooth.
In a medium saucepan over medium heat, bring the other cup of water to a boil. Pour in the blended ingredients and continue whisking over medium heat until thickened. 
Serve hot. 

We added even more veggies to the meal with this colorful corn salad.


Grilled Corn Salad

Ingredients
4 heads corn
1 jalapeno, finely diced
1/2 cup cheddar, shredded
salt & pepper
2 Tbsp cream cheese, softened
3 Tbsp sour cream

Directions
Grill the corn on the BBQ about 10 or so minutes, rotating every 2 - 3 minutes. 


When done, remove from heat and let cool. Cut corn from the cob. 
In a mixing bowl, stir together the corn kernels, finely diced jalapeno, shredded cheddar, and salt & pepper. In a small dish, stir together the cream cheese and sour cream. Stir into the corn mixture. Serve immediately or chill until ready to serve.


This meal just looks so pretty on a plate.


The entire meal can be ready in about an hour and a half from start to finish. 
You can use canned or frozen corn to make the salad but it won't have that lovely grilled flavor! Also, you can add some crispy bacon to the corn salad but - of course - then it's not vegetarian. 
I love the "meat"loaf. It has the feel of a regular beef meatloaf - which I find crazy because it's just cottage cheese and walnuts. Weeeeeeeird! 
Weird, but delicious. 

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