Today I make 2 of my favorite recipes. I make a vegan meat marinara sauce with homemade noodles. As wonderful as pasta is homemade noodles, made with just 3 ingredients, is absolutely amazing! I then make a mushroom risotto that is creamy and amazing.

The fake meatloaf recipe can be doubled in size to make vegan meatballs, or just meat loaf. We also make vegetable stock and much more.

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Recipes from the Video

Vegan Meatloaf Recipe

I shrunk the size by 1/2 because I’m using this for my marinara sauce. Double everything below to make a normal meat loaf.

Add the following to a bowl and mix :

• 1 Cup of Vegetable Stock (Recipe Below)
• 1/4 Cup Ketchup
• 1 TBs Liquid Aminos or Soy Sauce
• 1 Cup Textured Vegetable Protein
• 1/2 Cup Quick Oats
• 1/3 Cup of Onions & Carrots, or reserve from making vegetable stock
• 1/4 Cup + 1 tsp Vegg Egg Substitute
• 1/2 TBs Nutritional Yeast

Transfer to a loaf pan and cook at 375 degrees for 45 minutes

Homemade Noodles

Add the following to a food processor with the dough hook, or blade :

• 2 Cups Unbleached Flour
• 1/2 tsp Salt
• 3/4 Cup Warm Water

After the flour looks like little balls, form it into a ball.

Roll the flour as thin as possible and cut out noodles

Bring water to a boil and boil noodles for about 3 minutes

Marinara Sauce

Cook the following on high

• 5 Cans Low Sodium Chopped Tomatoes
• 1 TBs Minced Garlic

Mash the tomatoes with a potato masher as you cook for 5 minutes

Drain as much of the liquid away as possible

Add 1 TBs Garlic Powder

Add 1 TBs Dried Oregano

Add 1 Small Can of Tomato sauce, or blend 1/3 of the above tomato mixture

Vegetable Stock

Blend the following

• 2 Cups Onion
• 1 Stalk Celery
• 2 Cups Carrots
• 2 Cups Mushrooms
• 2 Cups Tomatoes
• 1 TBs Liquid Aminos
• 2 TBs Garlic

Add 1 tsp Salt to the above in a pan and stir until it starts to stick

Add 6 Cups of Water

Bring to a boil and then lower to 20% and cook for 1 hour

Drain most of the veggies from the stock

Mushroom Risotto

Soak 1/4 Cup Dried Mushrooms in 3 Cups of water for 2 hours

Steam these in 1/4 Cup of Water for 5 minutes

• 1 1/2 Cup Onion
• 1 Cup Carrots
• 1/4 Cup Soaked Dried Mushrooms
• 10 oz Mushrooms
• 10 Asparagus Stalks
• 1 tsp Salt

Add 1/4 Cup of Water to a pan on High

Add 3 Cups of Risotto and stir for a few seconds

Add the Reserved Liquid from the Mushrooms

Continue Adding 3 Cups of Stock and stirring until the risotto starts to stick over and over until done