Vegan Beyond Meatloaf Stuffed Twice Baked Potatoes

Here we go again, stuffing meatloaf into things. Not unlike our meatloaf stuffed peppers, except not everyone likes peppers, and who doesn’t love a potato!?

The other night there was debate in between our kids over what was for dinner. It was a house divided between Beyond Meat Meatloaf or vegan twice baked potatoes. So I just decided I’d put the meatloaf into the potato and top them with creamy, cheesy, vegan mashed potatoes. Problem solved. I should get some kind of trophy for this parenting win.

I mean, you are more than likely going to make mashed potatoes with meatloaf anyway, why not make it all in one and add some vegan cream cheese, and sour cream to the mash! Now you have cute little individual servings of meatloaf topped with the most glorious mashed potatoes.

We also do this with bell peppers, but not all of my kids like bell peppers. That means several of the kids are just scooping out the insides and wasting a perfectly good bell. This breaks my pepper loving heart, but I get it. So this solution works super well for any pepper haters out there. Nothing is being wasted in this recipe and I love that.

So the next time you go to make meatloaf and mashed potatoes, try making them all in one. I promise your family will think you are a genius, you will feel like a genius, plus they are just flipping delicious.

I make a pretty mean meatloaf if I do say so myself, and the creamiest mashed potatoes in all the land. So It’s really just a win win here! And we all need a win sometimes!

INGREDIENTS:

• 5 large russet potatoes

• 1/2 cup vegan cream cheese

• 1/2 cup vegan plain yogurt or sour cream

• 2-3 teaspoons vegan butter

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1/2 teaspoon black pepper

Beyond Meatloaf:

• 1 pound vegan ground “meat.” You can also use 4 thawed Beyond Burgers

• 1 cup panko breadcrumbs (gluten free bread crumbs work, too)

• 2 tablespoons tapioca starch, plus 3 tablespoons water

• 1/2 small yellow onion, finely diced

• 2 teaspoons minced garlic

• 2 tablespoons tomato paste

• 2 teaspoons vegan Worcestershire sauce

• 1/2 teaspoon salt

• 1 teaspoons dried thyme

• 1 teaspoon all purpose greek seasoning

• 1/2 teaspoon black pepper

• 1/4 cup ketchup

• dried parsley, chives, or green onion for garnish

INSTRUCTIONS

preheat oven to 350 degrees

1. Wash the potatoes, leaving the skin on. Pierce each one serval times with a sharp knife and place on a baking sheet. Bake for about 30 minutes or until the potatoes are soft on the inside. You can insert a knife or skewer through the top of one and if it goes through easily, they are done. Let the potatoes cool completely.

2. Once potatoes are cool, carefully cut an oval around the perimeter of the top of the potatoes. Remove the tops and scoop out the insides (not the skin, unless you like the skin in your mashed potatoes) using a spoon, placing the insides into a medium sized bowl.

3. Add the sour cream, butter, cream cheese, salt, pepper, and garlic powder to the potato bits in the bowl. Use a hand masher or electric mixer to mash them all up. You want them on the thicker side, if they seem too thick you can add a splash of plant milk to thin them out some, just don’t get them too thin. They need to sit nicely on top of the meatloaf.

4. To prepare the meatloaf, add the ground meatless “meat” to a large bowl. If you are using thawed burgers then break them up with a spoon.

5. Mix in the diced onion, garlic, tomato paste, and seasonings.

6. Next, mix in bread crumbs, starch mixed with water, and Worcestershire sauce.

7. Divide the mixture between the hollowed out potatoes, gently pressing it into the potato shells, careful not to break or tear the potatoes. Spread ketchup over each meatloaf potato.

8. Place meatloaf filled potatoes back on the baking pan and place in the oven to bake for 25 minute. After 25 minutes, carefully remove. Divide the mashed potatoes evenly and top each potato with the mash. Place back in the oven for another 15 minutes or until a skewer poked all the way into the meatloaf comes out clean.

9. You can garnish the potatoes with diced chives or green onions.

If you like this recipe, then try these:

Beyond Meat Vegan Meatloaf

Vegan Meatloaf Stuffed Peppers with Beyond Meat

Unstuffed Vegan Cabbage Rolls

Vegan Pastrami

I am always experimenting with making new vegan meats using vital wheat gluten. Mostly because I never hated the taste of meat, so after going vegan found myself looking for a replacement.

Sure, you can buy plenty of vegan faux meats in the grocery store now, but making them at home is much cheaper and actually really easy! Vital wheat gluten is pretty inexpensive and is a great source of plant based protein!

Making seitan (wheat meat) is just as easy as making dough, and can be done right in your food processor. Just dump in the ingredients, mix, form, and bake!

Seriously, not hard at all. So recently when I was chatting with my rabbi about food and the subject of pastrami came up, I instantly knew I needed to adapt our vegan brisket recipe and try for a vegan pastrami. Since pastrami is often made from brisket anyways, I just changed up the spices and added some beet for color.

It turned out delicious. Does it taste like pastrami?!? Well, if being totally honest I don’t think I am an excellent judge of that since I have not eaten any animal product in a really long time, but my omnivore neighbors didn’t hate it when I made them a sandwich, and when I asked how it tasted, the answer was “ It just tasted good!” I’ll take it!

INGREDIENTS:

You will need aluminum foil, and a 9x13 baking dish for this recipe

• 1 can jackfruit in brine

• 1 1/4 cup vital wheat gluten

• 1/3 cup diced raw beet, peeled

• 1/4 cup tapioca starch

• 1/4 cup nutritional yeast

• 1 teaspoon Vegetable Better than Bouillon

• 2 tablespoons water

• 2 teaspoons dijon mustard

• 2 tablespoons soy sauce or coconut aminos

• 1 tablespoon oil ( I used grape seed)

• 2 teaspoons liquid smoke

• 2 teaspoon vegan Worcestershire sauce

• 2 teaspoons minced garlic

• 2 teaspoons onion powder

• 2 teaspoons ground coriander

• 1 teaspoon paprika

• 1 tablespoon brown sugar

• 2 teaspoons powdered mustard

• 1 teaspoon mustard seed, toasted (optional)

• 1 teaspoon each salt and black pepper

DRY RUB:

• 3 tablespoons brown sugar

• 1 teaspoon ground coriander

• 1 teaspoons mustard powder

• 1 teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon onion powder

INSTRUCTIONS:

preheat oven to 350 degrees.

1. Drain and rinse the jackfruit. Peel the beet and dice it into small pieces. Break down the jackfruit and beet in your food processor until it is finely minced.

2. Add the remaining ingredients to the food processor and mix for a minute, until a sort of dough forms. If you are adding mustard seeds, just toss it in a skillet and let it toast for a few minutes before adding it to the mix.

3. If you do not have a food processor you can break down the beet and jackfruit in a blender. In a medium bowl add the jackfruit/beet mixture, and remaining ingredients. Using your hands, (I promise it’s just easier, but your hands may be stained for a day or so) mix all of the ingredients together until a dough forms. Knead the dough by hand for a few minutes.

4. Form the dough into about an 8 inch log shape. Tear off a piece of foil that is about 3 times the size of the dough.

5. Mix up the ingredients for the dry rub in a bowl.

6. Pour dry rub into the middle of the foil. Take the dough and roll it in the rub to cover all sides.

7. Spray the dough and the foil with some cooking spray and wrap the dough in the foil, sealing it up. Just make sure it is going to be easy to open.

8. Place the foil covered pastrami into a 9x13 pan and place in the oven on the top rack. Bake sealed for 30 minutes. After 30 minutes open up the foil pouch and continue baking for another 30-40 minutes.

9. Allow the pastrami to coo then refrigerate over night. It will slice easily once cooled. It should even be firm enough to thinly slice on a mandolin.

If you like this recipe, try these:

Dry Rubbed Vegan Brisket

Beyond Meat Vegan Meatloaf

Vegan Rice Paper Bacon

Easy vegan pastrami with vital wheat gluten and jackfruit.