Many of you know that when I went vegan I went cold tofurky. I went from eating meat and dairy on a near daily basis to none at all. Zip, zilch, nada. I completely cleaned out my fridge freezer and pantry so I wouldn’t be tempted to keep eating products that were harming my health.

I’ve always been a decent cook, but I used to plan my meals around what cut of meat I had in the freezer or fridge and add sides from there. As you can imagine, I was in for a bit of a shock when I cut all animal products out. I didn’t know how to plan my meals anymore and had about 3 really rough months in the kitchen. Some meals were barely edible. I’m far beyond that point now and feel like I’ve found my vegan groove. I don’t crave meat anymore, but sometimes I enjoy creating “meaty” counterparts since that was the way we ate for so long. These mini “meat” loaves aren’t like seitan or gardein or anything else you’ve had yet. But I think you’ll love them.

Mini “Meat” Loaves

Inspired by a meatball recipe in The Complete Guide to Vegan Food Substitutions

• 1 C. tomato sauce
• 4 T. almond butter
• 1/4 C. nutritional yeast
• 1/2 C. vital wheat gluten
• 1 very finely diced onion
• 2 cloves minced garlic
• 1 t. sea salt
• 1/2 t. ground black pepper
• 1 1/2 C. fresh whole grain bread crumbs
• 1 t. dried thyme
• 1 t. dried oregano
• 1 t. dried parsley
• 1 t. smoked paprika
• 1 T. vegan worcestershire or 1 t. vegemite

Glaze: combine the following in a small container:

• 1/2 C. Hienz organic ketchup
• 1/4 C. pure maple syrup
• 1.5 T. Braggs raw apple cider vinegar

Method: Preheat your oven to 375 degrees. Water saute the onion and garlic until the onion is nearly translucent, about 5 minutes. Set aside. Whisk tomato sauce, almond butter and worcestershire together. In a separate bowl Mix dry ingredients together including spices. Combine the dry and wet ingredients with a wooden spoon, then add the sauteed onions and garlic. Lightly spray half of a 12 cup muffin tin, this will make 6-8 mini “meat” loaves. Press the mixture into the tins, then top each mini “meat” loaf with some of the glaze. Bake for 25 to 30 minutes. Remove from muffin tins and let cool for a few minutes before serving.

I’ll be bringing you my Truck Stop Jo Jo Potato Wedges recipe (pictured above) on Friday the 14th, but in the meantime, stay tuned for my Happy Herbivore Abroad Blog Tour and giveaway on Wednesday the 12th.