BBQ VEGAN MEATLOAF WITH A BALSAMIC VEG & POTATO TRAYBAAAKE this was lit so so …

BBQ VEGAN MEATLOAF ✨ WITH A BALSAMIC VEG & POTATO TRAYBAAAKE ✌🏼🥕🥬🥦 this was lit so so similar to minced meat and it all worked sooo perfectly with the sides 😚😚😚

✨ BBQ VEGAN MEATLOAF RECIPE ✨ serves 4-5

•150g Sweet Potato, cubed & steamed • 2tbs Olive Oil • 250g/approx 4 Portobello Mushrooms • Onion, chopped fine • 3 Cloves Garlic, minced • Red Pepper, chopped small • 2tsp Dried Sage • 2 tsp Dried Thyme • tsp Smoked paprika • Pinch Sea Salt & Pepper • /125g Panko Breadcrumbs• 125g pecans, blitzed (if allergic use, use something like pumpkin seeds) • can Chickpeas, water drained • Zest of 1 Lemon • 150g bbq sauce •

– blitz the mushrooms in a food processor till finely chopped then fry for 5 mins in a sauté pan with the oil
– add the onion, garlic and red pepper along with spices and the seasoning, cook for five mins more
– Now add in your steamed sweet potato, stir and take off the heat then add in all the other ingredients (except for the bbq sauce)
– Mash it all so it’s like a mince but still with some rough bits of chickpea and potato
– Spoon into a loaf tin and press it down so compact, bake in the oven at 180 for 40 mins on the bottom shelf
– Take out, leave to cool for 10 minutes before before placing a flat baking tray on top then carefully whilst holding the tray with one hand & the loaf tin with the other, turn the tray upside down so that the meatloaf comes out. Lift off the loaf time & peel off any greaseproof paper that’s stuck.
– Pour over the bbq sauce so it coats and scatter over some chopped cherry tomatoes then place bake in the oven for 10 mins
– It should form a thick glaze around the meatloaf – take out and serve straight away !! ✌🏼✌🏼

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