As the exec chef for Barfly Ventures, Dave Ogren was no stranger to creative vegan cuisine. Recently, he decided to head west to start up a new restaurant in the San Diego bay area. But before he leaves, he promised me this recipe that he uses in all kinds of applications–ground beef substitute, vegan meatloaf and in the photo shown above–meatballs in a fresh tomato sauce.
Chef Dave’s Vegan Meatloaf
1 cup dried lentils
1 heaping tb mushroom base mixed w/ 1 qt water and 1 1/2 T of braggs liquid aminos
1 cup brown rice
1 tb Minced garlic
1 large onion diced
1 large russet potato, peeled & grated
2 small carrot, peeled & grated
1 tb garlic powder
1 tb onion powder
1 tsp celery seed
1 tb dried chives
1 tb dried basil
1 tb dried thyme
2 tsp dried oregano
1/2 tsp dried sage
1 tsp white pepper
1 box soft tofu
1/2 cup soy milk creamer
1 cup walnuts, chopped
2 cups oats
2 cups cracker crumbs, processed finely
1 cup mushrooms, chopped
Preheat oven 350 degrees
Combine the lentils, rice, Braggs and mushroom stock in a small pot and cook until tender.
In a large bowl, combine garlic, carrot, potato, onion, mushrooms, nuts, oats and cracker crumbs
Combine soy milk, and tofu to food processor, blend until smooth. Add mixture to bowl.
Add cooked lentils and rice and seasonings.
Fold the contents evenly to distribute them throughout the rice and lentils.
Put mixture into half-pan lined with sprayed parchment paper, cover w/ aluminum foil. Bake 1hr
Cool for 20 minutes before cutting or rolling
Love you, Chef Dave! (far right in photo below, cooking with us at Gilda’s Club), and I look forward to many more adventures together.