Pumpkin Scones & Meatless “Meat” Loaf
Spiced Vegan Pumpkin Raisin Scones
Adapted from Meals&Miles
INGREDIENTS
- 1/3 cup sugar
- 2 cups Rice Flour
- 1.5 cups Spelt Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ginger powder
- 1 teaspoon nutmeg
- 1 tablespoon pumpkin spice
- 3 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup margarine (Earth balance)
- 2 cups pumpkin puree
- 1 cup raisins
DIRECTIONS
In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger). Cut in margarine, adding a bit at a time until mixed.
Add pumpkin, vanilla, and raisins. Combine well.
On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.
Cut into 8 or so triangular pieces as you would a pizza.
Bake at 425 degrees for 25-30 minutes, or until done.
These turned out so amazingly good! A perfect choice in the morning with a cup of tea!
Gluten-free + Vegan Lentil “Meat” Loaf
These Lentil Meatless “Meat” Loaves are what remains of this recipe! We devoured the portion that was in the bread tin – so tasty. And with the rest I put them in muffin tins for easy storage and even easier portion control!
Adapted from HealthfulPursuit
Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
There are a lot of great flavors happening with this lentil loaf, it is hearty and satisfying and almost even a little “meaty”.
Yield: 1 – 9″x5″ loaf
Ingredients
- 2 tbsp ground flax seeds + 6 tbsp boiling water OR 3 eggs (if you eat them)
- 1 tbsp olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 1 cup mushrooms, diced
- 2 cups fresh baby spinach, roughly chopped
- 1 tbsp fresh thyme, roughly chopped
- 3/4 cup spicy vegan BBQ sauce or homemade ketchup (which I used)
- salt and pepper, to taste
- 2 cups cooked green lentils, cooled and split into 1 1/2 cups and 1/2 cup
- 1 cup gluten-free rolled oats, split in half *see note
- 1/2 cup almond flour
Directions
- Preheat the oven to 375F. Add the ground flax seeds to a small bowl, pour the boiling hot water over and stir to combine well. Set aside and allow it to thicken and cool.
- Heat the olive oil in a large saucepan over a medium heat, add the onion and garlic and sauté for 5-8 minutes until the onions are tender. Add in the mushrooms and cook another 3 to 5 minutes until the mushrooms are tender, add in the thyme and spinach and cook until the spinach is wilted, about 2 minutes. Add salt and pepper to taste, if it needs it.
- Process 1 1/2 cups of the cooked lentils and 1/2 cup of the oats in the food processor until smooth (some whole bits may remain, that’s ok). Spoon the mixture into a large bowl, add in the remaining lentils and oats, plus the flax “egg”, almond flour and vegetable mixture. Stir really well to combine. Then get your hands in there, just like you would with a regular meat loaf or meatballs, and make sure it is mixed and mashed together really well.
- Spoon the mixture into a parchment paper lined 9″ x 5″ loaf pan, (leave a bit of the parchment paper hanging over so you can easily lift the loaf out when it is cooked). Using your hands, you really want to press it in good. Brush the BBQ sauce over the top.
- Bake uncovered for 35 to 40 minutes at 375F. Cool in the pan for about 5, pull the loaf out by grabbing the sides of the parchment paper and lifting up and allow it to cool for another 5 to 10 minutes on a cooking rack. Slice and serve.