10 Minutes Pre Vegan Polpettone (Meatloaf)
Another recipe directly from our Instagram live on LELE’S! It’s now a weekly appointment I’m looking forward to. It breaks my routine and let’s face it, it gives me an excuse to talk to someone other than the mirror!
Today, we’re cooking a vegan polpettone (I am pretty sure you call it meatloaf)! Polpettone is a classic Italian recipe and one of my favourites. My mum used to make it at least once a week while I was growing up and I still miss it so much. But of course, going vegan meant I had to find a way to eat it cruelty free.
This is a fuss-free, easy-to-follow recipe and very cheap as well. As usual, these recipes are customisable and meant to be personal to your taste. I will tell you what spices and herbs I’m using, but you can swap them with whatever you think will taste good! Same goes for quantities — I will give you rough references but you can change it up as you wish!
-1 boiled potato
-Your favourite spices
-Vegan mince (I used The Meatless Farm)
-Vegan cheese (optional)
-A handful of peas (optional)
-A handful of nuts (optional)
Arm yourself with a bowl and we’re gonna start mixing all the ingredients together.
First, place the aubergine and your chosen spices (I used cumin, smoked paprika and garam masala). Add some parsley and the boiled potato, smashed preemptively (the potato will help hold the loaf together and give it some sweetness).
Add your chosen mince, peas and nuts.
Now, add your cheese, a squeeze of tomato paste and start mixing with your hands.
Mould the mix to give it a loaf shape and cook it in the oven for about 40 minutes at 160/180 degrees.
Let me know if you make it! See you every Monday for our live cooking meet up!