Chef Dave’s Vegan Meatloaf

stirthepotgr

food 022

As the exec chef for Barfly Ventures, Dave Ogren was no stranger to creative vegan cuisine.  Recently, he decided to head west to start up a new restaurant in the San Diego bay area.  But before he leaves, he promised me this recipe that he uses in all kinds of applications–ground beef substitute, vegan meatloaf and in the photo shown above–meatballs in a fresh tomato sauce.

Chef Dave’s Vegan Meatloaf

Ingredients
1 cup dried lentils
1 heaping tb mushroom base mixed w/ 1 qt water and 1 1/2 T of braggs liquid aminos
1 cup brown rice
1 tb Minced garlic
1 large onion diced
1 large russet potato, peeled & grated
2 small carrot, peeled & grated
1 tb garlic powder
1 tb onion powder
1 tsp celery seed
1 tb dried chives
1 tb dried basil
1 tb dried thyme
2 tsp dried oregano
1/2 tsp dried sage

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