After a rough childhood, John has taken on a positive approach to life that includes eating a plant based (vegan) diet. One dish he holds dear to his heart is meatloaf and mashed potatoes, a dish his Mother used to cook for him and his brothers. In this episode, John shares his vegan version of his Mother's meatloaf, and the story of his life that you won't soon forget.
1 heaping Tbsp. spoon vegan ghee
2 heaping Tbsp. cold pressed coconut oil
1 1/2 Tbsp. mustard seeds
7 cups of rice
Hing, one pinch
1 1/2 cups raw cashews
1 1/2 cups raw almonds
1 1/12 cups raw walnuts
1 cup nutritional yeast
Hing, one pinch
16 oz. Daiya cheddar style shredded vegan cheese, reserved a small amount to top vegan loaf
2 Tbsp. powdered sage
1 Tbsp. powdered thyme
3 tsp dried basil
2 tsp black pepper
24 oz. Hilary's original veggie bites, defrosted and crumbled
3 cups diced tomatoes (fire roasted are delicious!), save remaining in can to top vegan loaf
6 oz tomato paste
In a large pot on medium heat, add ghee, coconut oil, tumeric, mustard seeds and pinch of hing.
When mustard seeds begin to pop, add rice and stir to fully coat rice. Reduce heat and continue to let the flavors of the spices mix in to the rice, about 2 to 5 minutes.
Add 14 cups of water to the rice and spice mixture. Bring to a boil and then reduce heat to simmer until rice is cooked (*reference the directions on your package of rice). Remove from heat.
In a blender or food processor, add cashews, almonds, and walnuts. Process until nuts become a powder like substance.
In an extra large mixing bowl, add nut powder, nutritional yeast, a pinch of hing, Daiya vegan cheese, sage, thyme, basil, and black pepper. Mix all the ingredients together until fully incorporated.
Pre-heat oven to 350 degree F.
Add rice one cup at a time to the mixture in the mixing bowl. Stir together to blend all the ingredients until there are no dry patches.
Incorporate the Hilary's original veggie bites to the mixture.
Add diced tomatoes to the mixture and incorporate well.
Add tomato paste and incorporate well.
In a large baking dish, add your mixture press in, and spread evenly throughout the pan.
Cover with aluminum foil and bake on middle rack for for 50 minutes.
Remove from oven. Uncover and add additional diced tomatoes and vegan cheese on top.
Add salt & pepper to taste.
Cut into to individual servings and enjoy!