Mushroom-Heart-Loaf for a #Meatless Valentines Day Dinner
Roses are red,
Violets are blue,
I love to cook,
So I’ve created the perfect Valentines Day recipes for YOU!
My extensive (read: no) research has led me to believe that people have a love/hate relationship with Valentines Day. You either see life through rose-colored glasses, or you wear black on Valentines Day…
Well, in case you weren’t sure I’m all for hearts and love and pink and red! <3 <3 <3
Whether you celebrate with your significant other or girlfriends, I think this Hallmark holiday is just plain ol’ F-U-N!
But enough about my personal views of Valentines Day…<3 <3 <3
Growing up, my mom made a heart-shaped MEATLOAF every single February 14th. I may no longer eat meat, but that doesn’t mean all my readers are vegetarians (or I gave up a timeless childhood tradition!)! Since today is #MeatlessMonday, you’re going to have to wait until tomorrow for my mamas tried & true recipe. In the mean time, veggie-lovers, get your shopping lists ready!
Mushroom-Heart-Loaf
(adapted from Healthy. Happy. Life.)
If you love mushrooms, you will L-O-V-E this recipe! (If you’re not a mushroom fan, try making my Sun Dried Tomato Bean Balls into hearts!) While these are meant to be in burger form, with some careful molding, you can easily adapt these into heart-shaped mushroom loaves!
I first stumbled upon this recipe when I was living at home, cooking for my vegan dad, but didn’t have the entire ingredient list on hand, so I made some simple changes. If you use the original recipe from Healthy. Happy. Life. (I’ve since tried it), or use my adapted recipe, you won’t be disappointed! (I promise the ingredient list only looks long…most are staples you’ll have on hand!)
- **Disclaimer: This list looks long, but most are pantry staples and spices you (should) have on hand!
- 1 15oz can cannellini beans, rinsed and drained
- 1 ½ cups mushrooms, chopped
- ½ cup yellow or white onion, chopped
- 1 ½ cups quinoa, cooked
- 2 tbsp low sodium soy sauce
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- ¾ cup water (or veggie broth)
- ½ tbsp natural (low sugar) ketchup
- ½ tsp garlic powder
- 2 tbsp salt-free spice blend (I used Mrs. Dash)
- ¼ tsp oregano
- ¼ tsp red chili flakes
- ¼ tsp chili powder
- ¼ cup parmesan cheese or ½ cup nutritional yeast (if vegan)
- ¼ tsp black pepper (or more to taste)
- Dash salt
- ⅓ cup seasoned whole wheat breadcrumbs
- ½ cup whole wheat flour
- Mash beans well in medium mixing bowl.
- Add mushrooms, onion, quinoa, all liquids (soy sauce, vinegar, water, oil, ketchup), spices, and parmesan or nutritional yeast. Mix well to combine. Taste (the benefits of veg cooking!), then adjust spices to your palate.
- Mix in whole wheat flour. As needed, add breadcrumbs to absorb more moisture (you may need more breadcrumbs than listed).
- Once all ingredients are thoroughly combined to form a batter, cover, and refrigerate for at least 15-20 minutes (up to 2 hours).
- Over medium heat, lightly oil a pan and place large dollop of batter. Let cook until edges begin to brown (approximately 2 minutes), then gently flip and cook for about another 2 minutes. Remember, these do not contain eggs, which means they are delicate and can easily fall apart, so handle with care! **If desired, shape into a heart instead of just dropping a dollop of batter onto the pan.
- Place a paper towel on a plate and blot patties once removed from heat.
- Serve warm over salad, as a burger, or in a meatloaf-like fashion.
- **Alternatively, like a large cookie sheet with tin foil, spray with nonstick spray and bake for ~15 minutes at 350 degrees F.
Step-by-Step Instructions:
1. Mash beans well in medium mixing bowl.
2. Add mushrooms, onion, quinoa, all liquids (soy sauce, vinegar, water, oil, ketchup), spices, and parmesan or nutritional yeast. Mix well to combine. Taste (the benefits of veg cooking!), then adjust spices to your palate.
4. Once all ingredients are thoroughly combined to form a batter, cover, and refrigerate for at least 15-20 minutes (up to 2 hours).
5. Over medium heat, lightly oil a pan and place large dollop of batter. Let cook until edges begin to brown (approximately 2 minutes), then gently flip and cook for about another 2 minutes. Remember, these do not contain eggs, which means they are delicate and can easily fall apart, so handle with care!
**If desired, shape into a heart instead of just dropping a dollop of batter onto the pan (see picture below).
6. Place a paper towel on a plate and blot patties once removed from heat.
Serve warm over salad, as a burger, or in a meatloaf-like fashion.
**Alternatively, like a large cookie sheet with tin foil, spray with nonstick spray and bake for ~15 minutes at 350 degrees F.
Serve with blanched green beans or asparagus or sauteed spinach and ketchup-marinated potatoes. I hope you enjoy watching your loved ones devour every bite this Valentines Day!
Check back tomorrow for my moms original meatloaf recipe! XX
so you experimented on your dad……nice!!!
can’t wait to make these!!!
what would happen if you exchanged red beans and red quinoa and maybe added a little beet juice to really redden up the valentine???
love your recipes!!
A wonderful interpretation of a loving tradition!
It’s a 5-star recipe.