VIDEO RECIPE: Vegetarian Peanut Butter Mushroom “Meatloaf”
<! –– Bazaarvoice Shopify Integration Version 2.1 ––>
Why should carnivores have all the fun? Our veggie loaf is made with all kinds of yummy produce, including mushrooms, onions, and red peppers. Crunchy peanut butter and a blend of seasonings give this meal an excellent flavor profile that guests on any diet will enjoy!
- Yield:8 Servings
- Prep Time:1 Hour
- Cook Time:1 Hour
- Total Time:2 Hours
Extra virgin olive oil
1 pound baby bella or button mushrooms, coarsely chopped in a food processor
1 large onion, finely diced
1 large red bell pepper, finely diced
Kosher salt and black pepper
3 large garlic cloves, minced
1/3 cup parsley, finely minced
1 cup rolled oats, coarsely chopped in a food processor
3 large eggs, slightly beaten (to make vegan, substitute equivalent egg replacer like Ener-G or Bob’s Red Mill), slightly beaten
3/4 cup Peanut Butter & Co Crunch Time
1 tbsp oregano
2 tsp smoked paprika
½ cup grated parmesan cheese (to make vegan, substitute ¼ cup nutritional yeast or skip completely)
Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan and line with parchment paper so that it overhangs on the sides.
Heat a few tablespoons olive oil in a large skillet over medium heat. Add the mushrooms, onions, and bell pepper, season with salt and pepper, and sauté about 7-10 minutes or until most of the liquid has reduced.
Transfer the mushroom mixture to a large bowl and add the garlic, parsley, oats, eggs, Peanut Butter & Co Crunch Time, oregano, paprika, and parmesan cheese. Mix well until evenly combined.
Spread mixture in prepared loaf pan, and smooth top. Bake 1 hour, or until loaf is puffed, set, and slightly crunchy on top.
Let cool in loaf pan at least 30 minutes before gently lifting out of pan onto a serving dish. Slice and serve.
Tags: Crunch Time dairy-free Dinner Oatmeal Peanut butter Peanut Butter & Co. Savory Uncategorized Vegan Vegetables Vegetarian video recipe videos youtube