Tonight in the Gluten Free Aussie Vegan kitchen I was craving some meat loaf….well, not actual meat but the flavour of loaf and a few months back when I was looking up recipes for using Millet (my new favourite grain) I came across a recipe for a vegan Millet loaf.

WELL, tonight was the night to try it out and I was most definitely not disappointed. I made a couple of tweaks from the original recipe I found and I may add future tweaks when I make it again but they will be minor cos THIS was so delicious.

The texture of this Millet Loaf isn’t as firm as what a meatloaf is but from suggestions I saw that if you add in 1/2 cup of oats, this will firm it up and make it much easier to slice but if you’re not too bothered by it then the recipe is delicious as is.

I usually record a video version of the recipe but I didn’t this time around but I will definitely be making this again soon so when I do I will try to remember to record it and update this page.

So give this yummy Millet loaf a try and let me know what you think.

Millet before it’s cooked.

 

Millet once it has been cooked in stock.

 

Closeup of Textured Vegetable Protein – TVP before I add water to it.

 

Saute’ onion with herbs

 

Millet, TVP, onions and herbs combined.

 

Millet ‘Meat’ Loaf before it goes into oven

 

 

Bon Appetit!

 

RECIPE

Prep Time: 10 mins

Cook Time: 1 hour

Ingredients:

– 2½ cups vegetable stock or water

– ¾ cup millet

– 1/2 cup TVP soaked in 1/4 cup hot water

– 1 cup finely chopped onion

– 1 tsp dry sage

– 1 tsp dry thyme

– 4 tsps garlic, minced

– ½ teaspoon freshly ground black pepper

– ⅛ teaspoon ground nutmeg

– 2 tablespoons Soy Sauce

– ¼ cup hot water

– ¾ cup tomato sauce or ketchup

– ¼ cup nutritional yeast (optional)

– Salt, to taste

NOTE: The mixture isn’t as firm as a normal meat loaf. If you would like to have a more firmer meat loaf that’s easier to slice then I suggest adding in 1/2 cup gluten free oats. It’s not always easy to find that in Australia but I use the oats by Bob Red Mill’s from Coles. Feel free to add any suggestions in the comments below.

How to prepare:

• In a medium saucepan bring the vegetable stock to the boil. Add in the millet. When it comes to the boil again reduce the heat to medium. Cover and cook for 20 minutes or until millet is soft;
• Preheat the oven to 180c;
• In a bowl combine the dry TVP with 1/4 cup hot water and set aside;
• Heat a pan to medium heat add some oil and then saute’ the onion for around 6-7 minutes or till transparent;
• Add in the thyme, sage, garlic, black pepper, nutmeg mix and cook for a minute. Add in a little water if it starts to stick;
• Add in the soy sauce, nutritional yeast, 1/4 cup tomato sauce and 1/4 cup hot water and mix through; Season with salt & pepper.
• Mix in the cooked millet and soaked TVP till all well combined;
• Press the millet mixture into a greased loaf pan and baste the top of the loaf with the remaining 1/2 cup of tomato sauce;
• Bake for 30 minutes or until heated through. Take out of the oven and let stand for 10 minutes.