No matter the season, there comes a time when one needs a hearty, rich meal that fills you up perfectly without weighing you down. And despite the fact meatloaves are often regarded as ‘special occasion’ meals, I believe this one deserves a place on a regular weekly menu! This vegan meatloaf is incredibly full of flavour and texture. The grilled veggies give it amazing depth.
It certainly does not require as much hard work as it may look, and it is a protein-rich, filling vegan recipe that is an absolute celebration for the taste buds.
Boil the buckwheat, and mash it well with a work. Blend the almonds and add them to the buckwheat.
Grill the courgettes and cut them into strips.
Lay a strip of stretch foil onto your countertop and pour the buckwheat mixture. Add the courgettes, capers, and roasted pepper at the bottom and start rolling. Put in a tray with some water and olive oil and bake at medium heat until golden.
Cook the peas and blend them with the baked parsnip for a creamy, delicious dressing. Add a little bit of olive oil and salt to taste.
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