Gluten-Free Vegetarian Loaf in BBQ Sauce

Retro veggie loaf kicked up with BBQ sauce.



Vegetarian Loaf Recipe with Maple BBQ Sauce

This is one of those recipes you don't really expect to like - but trust me, it's a winner. And no tofu or lentils in sight. Portabello mushrooms and ground nuts give the loaf its meaty, satisfying heft. For those who crave a vegan version of spaghetti and meatballs, I also make this mixture into Meatballs-Not, baked on a cookie sheet, then gently simmered in my favorite garlicky red sauce.


Ingredients:

 1-2 tablespoons good olive oil
5 Portabello mushrooms
5 large leaves Swiss chard, spinach or other greens
1 roasted red pepper, drained
1 carrot, cut up
1 cup cooked brown rice, packed
1/2 cup almonds
1/2 cup pecans or walnuts
1 tablespoon Italian Herbs or dried basil/thyme/sage
1 Tbs balsamic vinegar
1 tablespoon molasses
1 teaspoon cumin
1 teaspoon curry powder
1 large organic free-range egg, lightly beaten (or vegan egg substitute)


Easy Maple BBQ Sauce

1/4 cup real maple syrup
1/2 cup Muir Glen Ketchup
1 tablespoon molasses
1 tablespoon apple cider vinegar
2 teaspoons gluten-free honey mustard
Pinch minced garlic and onion
1/2 teaspoon spicy curry powder
1/4 teaspoon ground cloves
Sea salt and pepper, to taste


Instructions:

Heat the olive oil in a non-stick skillet and cook the portobellos, and chard till soft. Remove from hear; cool a bit; and process, along with the roasted pepper, by pulsing the food processor on and off until the vegetables are an even dice. Scrape into a large mixing bowl.

Process the raw carrot, cooked brown rice, almonds and pecans until the mixture forms a coarse meal; toss into the mixing bowl. Add the herbs, balsamic vinegar, molasses and spices. Add the beaten egg and stir the mixture until well blended.

Press the mixture evenly into an oiled loaf pan.

Preheat the oven to 350 degrees F.

Make the BBQ sauce by combining all the sauce ingredients with a whisk.

Pour the BBQ sauce over the top and bake for about 45 to 55 minutes, until the loaf is firm and done. Remove the loaf from the oven and allow it to rest. This eases cutting and serving; though the slices are a bit fragile while it is warm. I use a thin spatula to remove the slices from the pan.

Serve with garlic mashed potatoes or whipped sweet potatoes with coconut milk, and some roasted green beans.

8 slices.


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

 Karina

TRENDING

Quinoa Salad with Pears, Baby Spinach, Pecans + Maple Vinaigrette

Image
Vegan Gluten-Free Bliss, Ya'll. And it makes a fabulous (beautiful!) Labor Day picnic offering for all your guests that shun gluten, dairy, eggs, and critters. From the archives, in the nick of time... If you're looking for a fresh idea to liven up your ho-hum salad plate, Sweetcakes, have I got a recipe for you. Light, vegan, and packed with protein, this is no ordinary bunny food. It's got quinoa. Studded with nutty, buttery chick peas and crunchy toasted pecans and succulent jewels of ripe, juicy pears. And did I mention, in a bowl licking maple vinaigrette? In fact, this is a salad even salad haters would eat. You know, those stalwart gotta have my meat and potatoes aficionados who eschew anything leafy. Who snicker at fiber. And mock carrot sticks. The sort of individual who gets misty eyed for melted butter and bacon martinis. To said individuals, salad could never be anything but rabbit chow. But this lovely mélange of flavors just might piqu...
Read more

Gluten-Free Goddess Zucchini Bread

Image
Got Zukes Galore? Sharing a favorite summer recipe here on Gluten-Free Goddess-- a cinnamon laced tea bread made with garden fresh zucchini. You'll love it. And so will everyone else. I also jotted down some batter and baking tips for ya. See below. GFG Tips on gluten-free bread baking: Here's my all-time favorite baking pan for gluten-free breads. It's a lovely glazed ceramic pan that creates steady, even heating for gluten-free batters. In other words, it's as foolproof as you can get. Find it here at Amazon:  Good Cook 9-Inch Ceramic Loaf Pan . Make sure your batter isn't cold when you put it into the oven. If you keep your flours in the fridge, for instance, this will cool down your batter quite a bit. If you find your batter is cooler than room temperature, allow the batter to rest in the pan near the pre-heating stove and let it come to room temperature before you place the bread pan in the oven to bake (I also do this with cakes sometimes). The first time...
Read more

Gluten-Free Goddess Blueberry Crisp

Image
A Summer Classic: Blueberry Crisp We had a sudden hankering. You know how it is. A craving hits that will not be denied. Insistent. Growling. Desire with an uppercase D. So I'm digging into the archives. June is here. And you start imagining fresh, juicy blueberries, nestled beneath a perfectly golden crumble of a crust, warm, the deepest purple, bubbling as you slide it- ever so gently- out of the oven and onto a cooling rack to rest and settle until you can't stand it a minute longer, breathing in the cinnamon laced aroma of a summer dessert classic. The forever glorious blueberry crisp. And this one's gluten-free. And dairy-free. No xanthan gum either- a bonus. So darling. Don't wait. Blueberry season is short and sweet. Peace + Love, Karina xox
Read more

Calabacitas Recipe with Summer Corn, Zucchini, Green Chiles and Lime

Image
This homespun summery side dish recipe has been a favorite of ours for a long, long time. Not months. Or years. But decades. And I'll tell you why. It's easy- for starters. And reason number two- it's super delicious. And reason number three? It's gluten-free. And reason four (there's a four?)... Dairy-free and vegan for all your meat-shunning soy latte sipping groovy guests.  So get your calabasitas on, dude.  And party.
Read more

Coconut Milk Ice Cream Berry Parfaits

Image
Parfait this! Easy fancy for a long hot summer- so bookmark this one... a simple, creamy coconut ice cream recipe served parfait style with blueberries and strawberries. And it's naturally gluten-free and dairy-free. And because you make it yourself, gum-free and carrageenan-free. So many yays. It was sunny and hot yesterday, and today is a repeat. So during a heat wave, even a modest two-day hot fest, yours truly is unable to muster any enthusiasm for cooking. Typically, I live on gluten-free granola. And ice cream. Yes, I know. I am a poor, sad, sad role model. What kind of food blogger doesn't rise to the challenge and cheer-lead you to whip up baby kale and avocado salads and raw maca peach turmeric and oat milk smoothies? What kind of food blogger would simply give in to her sticky, prickly fatigue and general overall crankiness and not create some virtuous, nutrition packed bunny food miracle slurry for you? This one. She who is about to share a no-cook reci...
Read more