Vegetariano & Sin gluten Mini Panes de carne con picante balsámico glaseado

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Pastel de carne vegetariana. Eso fue fácil. Antes, cuando empecé este blog, Se me ocurrió una pastel de carne vegana inspired by a Bobby Flay recipe. Solía ​​Dame magra “Carne de res” para el sustituto de la carne y estaba delicioso.

Pero sin gluten, pastel de carne vegana? Eso fue un reto diferente. Sure I could make one with lentils or nuts but that’s not what I wanted. I wanted a meat loaf that tasted like the one that Bobby Flay inspired one so I kept trying. Then it hit me – Me encanta, amor, love the taste of my Trudy’s Beefy Burgers so why not use that as the base for a meat loaf recipe? Genius!! It would have all the “fornido” flavor that those burgers have and be gluten-free and delicious.

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So I did that. I kind of made a mash-up of my original Vegan Meat Loaf y mi Trudy’s Beefy Burgers. The toughest thing about making a vegan meat loaf is getting it to hold together so that you can slice it. Not only did I add a flaxseed gel and gluten-free bread crumbs (quinoa flakes would work also) but I decided to make them individually sized. Mini meat loaves! That way they would be smaller, cuter and hold together better. It’s also adorable for presentation when everyone gets their own little meat loaf.

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Before I baked them, I seared them in a skillet on both sides. That gets you a really crispy crust and like the original, I topped them with a spicy balsamic glaze. Tan bueno!

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The Mini Meat Loaves held together beautifully, they were beefy flavored and very reminiscent of the meat loaf you get in a diner. They got rave reviews from a friend who has been missing meat loaf too. Puntuación!

mini meat loaves (4)

I served them with gravy and of course, puré de patatas. The next day the leftovers were even firmer and better. If you have been missing meat loaf and need a recipe that is both vegan and gluten-free, my Mini Meat Loaves with Spicy Balsamic Glaze is for you. Disfrutar!

Vegetariano & Sin gluten Mini Panes de carne con picante balsámico glaseado

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GF
Hace cerca de 9 mini loaves

For the Mini Meat Loaves

1 ¾ tazas de agua

1 “beef” bouillon cube

2 cups TVP granules

2 Tbs. linaza molida + 1/3 taza de agua tibia

4 Tbs. aceite vegetal. dividido

½ cebolla mediana, picado

½ taza de champiñones, chopped

1 pimiento, finamente picado

3 gloves garlic, rallado o finamente picada

1-15 oz. de frijoles negros, enjuagados y escurridos

¼ taza de avena

2 Tbs. arrowroot

½ cup ketchup

2 Tbs. vinagre balsámico

2 Tbs. vegetariano, salsa inglesa sin gluten

2 Tbs. perejil fresco, chopped

1 tsp. orégano seco

1 tsp. tomillo seco

1 tsp. sal kosher

½ cucharadita. pimienta negro

½ cucharadita. paprika

¾ – 1 taza de migajas de pan sin gluten

For the Spicy Balsamic Glaze

¼ cup balsamic vinegar

¼ de taza de salsa de tomate

¼ cucharadita. hojuelas de pimiento rojo

Precaliente el horno a 425 grados. Line a large baking sheet with parchment paper. En una cacerola pequeña, llevar el agua a ebullición y disolver la "carne" cubo de caldo en ella para crear un caldo de. Coloque los gránulos TVP en un bol y cubrir con el caldo hirviendo. Deje que repose durante 15 minutos o hasta que el líquido se absorbe.

En una taza o tazón pequeño, combinar la linaza y agua tibia. Revuelva y deje reposar por 10 minutos hasta que se convierte en un gel. Esta es su carpeta.

In a skillet over medium high heat, calor 2 Tbs. de aceite. Añadir la cebolla, hongos, bell pepper and garlic and saute until the veggies are tender and the mushrooms are browned, acerca de 7 acta. Retirar del fuego y dejar enfriar. Wipe out the skillet so you can use it again.

Agregue los frijoles negros en un tazón grande y ralla. Add the oats and arrowroot to the beans and mix. Mix in the cooled veggies and then add the ketchup, vinagre balsámico, Salsa Worcestershire, hierbas y especias a la mezcla y se combinan con una espátula de goma o una cuchara de madera.

Add the TVP and the flaxseed gel to the bean mixture and mix until everything is well combined. Añadir el pan rallado, ¼ taza a la vez, mixing it in with the spatula or your hand until the meat loaf mixture is at a consistency that feels like it is holding together.

Cubra el recipiente y refrigerar la mezcla durante al menos 30 acta. When you are ready to make the meat loaves, remove the mix from the refrigerator and score the mixture into 9 porciones iguales. Shape each portion into a small football shape until you have all the mini-meat loaves on a plate.

Heat the remaining oil in the skillet over medium-high heat. Add the mini-meat loaves to the pan and let sear on each side. Cook until each side is browned and getting crisp. You will have to do this in batches to fit them in your skillet.

Mientras se cocina, combine the ¼ cup of ketchup, ¼ cup of balsamic vinegar and ¼ tsp. red pepper flakes in a small bowl. Place the seared mini-meat loaves on the baking sheet. Brush the glaze over the tops of the loaves with a pastry brush or the back of a spoon. Hornear durante 25 minutes or until the meat loaves are browned and cooked fully through. Let the loaves sit for 10 minutes before serving so they can set. Serve with gravy and your favorite sides.

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La “V” Palabra: Dígalo. Cómetelo. Vívelo.


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Vegetariano & Sin gluten Mini Panes de carne con picante balsámico glaseado
Autor: 
Tipo de receta: Entrada
Cocina: Americano
Tiempo de preparación: 
Tiempo de cocción: 
Tiempo total: 
Sirve: 4-6
 
Vegan and gluten-free mini meat loaves with a spicy balsamic glaze
Ingredientes
  • For the Mini Meat Loaves
  • 1 ¾ tazas de agua
  • 1 “beef” bouillon cube
  • 2 cups TVP granules
  • 2 Tbs. linaza molida + ⅓ taza de agua tibia
  • 4 Tbs. aceite vegetal. dividido
  • ½ cebolla mediana, picado
  • ½ taza de champiñones, chopped
  • 1 pimiento, finamente picado
  • 3 gloves garlic, rallado o finamente picada
  • 1-15 oz. de frijoles negros, enjuagados y escurridos
  • ¼ taza de avena
  • 2 Tbs. arrowroot
  • ½ cup ketchup
  • 2 Tbs. vinagre balsámico
  • 2 Tbs. vegetariano, salsa inglesa sin gluten
  • 2 Tbs. perejil fresco, chopped
  • 1 tsp. orégano seco
  • 1 tsp. tomillo seco
  • 1 tsp. sal kosher
  • ½ cucharadita. pimienta negro
  • ½ cucharadita. paprika
  • ¾ - 1 taza de migajas de pan sin gluten
  • For the Spicy Balsamic Glaze
  • ¼ cup balsamic vinegar
  • ¼ de taza de salsa de tomate
  • ¼ cucharadita. hojuelas de pimiento rojo
Instrucciones
  1. Precaliente el horno a 425 grados. Line a large baking sheet with parchment paper. En una cacerola pequeña, llevar el agua a ebullición y disolver la "carne" cubo de caldo en ella para crear un caldo de. Coloque los gránulos TVP en un bol y cubrir con el caldo hirviendo. Deje que repose durante 15 minutos o hasta que el líquido se absorbe.
  2. En una taza o tazón pequeño, combinar la linaza y agua tibia. Revuelva y deje reposar por 10 minutos hasta que se convierte en un gel. Esta es su carpeta.
  3. In a skillet over medium high heat, calor 2 Tbs. de aceite. Añadir la cebolla, hongos, bell pepper and garlic and saute until the veggies are tender and the mushrooms are browned, acerca de 7 acta. Retirar del fuego y dejar enfriar. Wipe out the skillet so you can use it again.
  4. Agregue los frijoles negros en un tazón grande y ralla. Add the oats and arrowroot to the beans and mix. Mix in the cooled veggies and then add the ketchup, vinagre balsámico, Salsa Worcestershire, hierbas y especias a la mezcla y se combinan con una espátula de goma o una cuchara de madera.
  5. Add the TVP and the flaxseed gel to the bean mixture and mix until everything is well combined. Añadir el pan rallado, ¼ taza a la vez, mixing it in with the spatula or your hand until the meat loaf mixture is at a consistency that feels like it is holding together.
  6. Cubra el recipiente y refrigerar la mezcla durante al menos 30 acta. When you are ready to make the meat loaves, remove the mix from the refrigerator and score the mixture into 9 porciones iguales. Shape each portion into a small football shape until you have all the mini-meat loaves on a plate.
  7. Heat the remaining oil in the skillet over medium-high heat. Add the mini-meat loaves to the pan and let sear on each side. Cook until each side is browned and getting crisp. You will have to do this in batches to fit them in your skillet.
  8. Mientras se cocina, combine the ¼ cup of ketchup, ¼ cup of balsamic vinegar and ¼ tsp. red pepper flakes in a small bowl. Place the seared mini-meat loaves on the baking sheet. Brush the glaze over the tops of the loaves with a pastry brush or the back of a spoon.
  9. Hornear durante 25 minutes or until the meat loaves are browned and cooked fully through. Let the loaves sit for 10 minutes before serving so they can set. Serve with gravy and your favorite sides.

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6 Las respuestas a Vegetariano & Sin gluten Mini Panes de carne con picante balsámico glaseado

  1. il Enero 12, 2015 en 10:35 pm #

    Hola Rhea. I cook for a client who always has me make recipes from the “V” palabra! Son los mejores!

    I usually make about 6 servings of any recipe and divide it in half to feed 3 people two times. Typically, some of the meals get frozen to be eaten at a later date.

    My question in regard to this recipe is; would you recommend baking the loaves completely before freezing, or just searing them and brushing on the glaze and then freezing for my client to bake. Si es así, would you recommend baking at the same temp. para 25 acta? different temp? longer period of time?

    I appreciate any advice you can offer! Gracias!

    • Christine Scalfo Enero 12, 2015 en 10:37 pm #

      That should have been from Christine, not il. Not sure what happened!

    • Ñandú Enero 13, 2015 en 2:48 pm #

      Hola Christine, I would bake the loaves completely before freezing and do the glaze when you are putting them back in the oven. If you freeze them, let them thaw and come to room temp, glaze them and back in the oven at same temp for 20 minutos o menos, until it’s warmed through. If you’re worried about it getting dry, cover it with foil until the last 5-10 acta.

      • Christine Scalfo Enero 13, 2015 en 3:12 pm #

        Thanks a bunch, Ñandú! I appreciate it! I’m going to have to make these for myself too!

  2. Emma Abril 29, 2014 en 10:54 en #

    Gracias por compartir! 🙂

    • Ñandú Abril 29, 2014 en 1:42 pm #

      My pleasure Emma! xoxo


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