Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight


Adding pictures just got easier! Upload pictures directly using your smart phone. P.S. Adding pictures via your computer is a breeze too!

search Recipes search Meals

Spinach-Stuffed Vegan "Meatloaf"
by Jes Mostek
No ratings
Rating Details
Rate this meal
Printable View

by Lori-Ann Harper
serves: 8

(2 ratings)
Rating Details
Rate this recipe
Printable View
Print Index Cards
  2 Cup   Walnuts
  1 Cup   Almonds
  2 Stalks   Celery
  1/2 Medium   Onion
  1 Clove   Garlic
  1 Cup   Sundried Tomatoes
  2 TBS   Parsley
  1 tsp   Poultry Seasoning
  2 Cup   Spinach
  2 TBS   Olive Oil
  1/2   Lemon
  2 Tsp   Salt
  1 Tsp   Black Pepper
  1 Cup   Sundried Tomato Ketchup
  2 cup walnuts, soaked for 4-6 hours
1 cup almonds, soaked for 4-6 hours
2 stalks celery, chopped
1/2 medium yellow onion, finely chopped
1 clove garlic, minced
1 cup sun-dried tomatoes, soaked until soft, reserved 1 cup water
2 tablespoons chopped fresh parsley
1 teaspoon poultry seasoning
2 cups fresh spinach, washed and stemmed
2 tablespoons olive oil
Juice of one half lemon
2 teaspoon sea salt, divided
1 teaspoon black pepper
1 cup SUN-DRIED TOMATO KETCHUP (recipe follows)

1 Place spinach, olive oil, lemon juice and 1 teaspoon sea salt Ziploc bag and marinate for 1 hour.
2 In a food processor, combine walnuts, almonds, sun-dried tomatoes, 1/2 cup reserved tomato water, parsley, onion, garlic and celery. Add the remaining 1/2 cup water one tablespoon at a time to moisten the meat loaf. Be careful not to over moisten.
3 Place meatloaf mixture in a large bowl. Add poultry seasoning, pepper and 1 teaspoon sea salt. Mix well.
4 Spread meatloaf mixture on a Teflex sheet into a shape into a rectangle 3x9-inches . Place spinach mixture on top. Roll up the rectangle carefully, beginning at the short side and using the sheet to lift.
5 Transfer loaf to a second Teflex sheet. You should have enough meat to create three mini loaves.
6 Cover with sun-dried tomato ketchup. Place in dehydrator at 115 degrees for an hour.
7 Make 1 inch slices of meat and arrange on the Teflex.
8 Dehydrate at 115 degrees for an hour. Turn over slices, spread sun-dried tomato ketchup and dehydrate an additional hour.

*Please Note: In the bottom left corner of the ingredient photo is ground brown flax flour. In the preparation of the recipe I found I didn't need it.

1 cup sun-dried tomato, soaked, 1/4 c reserved water
1/4 cup raisins, soaked
1 T Italian Seasonings
1/4 tablespoon chopped onion
1 clove garlic, minced

Combine ingredients in a blender until mixture is slightly smooth, yet chunky.
  • Main Dishes
  • Vegetarian/Vegan
  • Wheat Gluten Free

Home:: Calendar:: Recipe Box:: Custom Meal Planner:: Submit/Manage Recipes:: Grocery List:: Blog:: Links:: About:: Support
© Monthly Meal Planner 2007-2009, custom graphics created by Kelly Simon