Sequestration Meal #674
I am making a mild effort to use what I've got rather than buying new stuff. (Mild. I've reached the conclusion that anything more is too much for me to handle emotionally at the moment.) I had a few mushrooms to use up, some soy curls, and some wheat gluten, and that was the basis for this vegan meatloaf (recipe from Full of Plants). I had my meatloaf with steamed broccoli, some yellow squash, and mashed red potatoes with some parsley mixed in.
This was pretty good, although as with most things made with wheat gluten I'm looking forward to the leftovers more than the original! It was a bit softer than I anticipated, though I could have addressed that by kneading the mixture a bit more, probably, and I think it will be firmer when had as leftovers.
The vegetables were the star of this meal, I think--absolutely delicious. But I expect nothing else from me--the sides are usually my favorite part of a meal.
Realistically, it's hard to beat mashed potatoes and fresh-cooked veggies! The "main dish" doesn't have to be the star of the show, but it *is* handy when it contributes a chunk of protein and when it goes well with the sides.
ReplyDeleteI put soy milk in the mashed potatoes, at least! Which should help some. But yeah. One needs to account for one's macros.
DeleteEverything looks good but the squash look incredible I want to eat them through my screen. How did you cook them?
ReplyDeleteSaute a clove of garlic in a bit of olive oil. Add squash, salt, and oregano. When the squash begins to soften, add a spoon of water, and cover to steam.
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