Vegetarian

Vegan Neatloaf takes 10 minutes to prepare.

Vegan Neatloaf takes 60 minutes to cook.

Vegan Neatloaf makes 4 servings.

The ingredients for Vegan Neatloaf are:

1 cup millet
3 medium potatoes chopped
3 medium onions chopped
3 cups Trader Joe's low sodium veggie broth
2 ribs chopped celery
3 cloves minced garlic
1 tsp fennel seeds crushed
1 tsp sage
1 tsp thyme
1 tsp sea salt
2 tbsp balsamic vinegar to deglaze pan
2 tbsp vegan worcestershire sauce
1/2 cup Annie's Naturals organic ketchup

Here is how you make Vegan Neatloaf:

Bring veggie broth to a boil. Add millet and simmer until liquid is absorbed.Boil potatoes about 15-20 minsSaute onions with olive oil over medium heat. Add celery and garlic.In mixing bowl add potatoes, millet and sauted onion mixture. Add vegan worcestershire sauce and spices. Let cool down and mix thoroughly.Line pan with parchment paper and pack in the mixture.Spread the organic ketchup on top.Bake in preheated 350* oven for 30 minutes.Serving Size: Makes 4 ServingsNumber of Servings: 4Recipe submitted by SparkPeople user RUTHEY01.

The nutritional information for Vegan Neatloaf is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 177.0

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,143.9 mg
• Total Carbs: 37.6 g
• Dietary Fiber: 4.7 g
• Protein: 4.4 g

The dietary needs meet for Vegan Neatloaf is Vegan