1 12-ounce package Smart Ground or Boca veggie protein crumbles
1 small white onion, diced small 1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup ketchup
2 tablespoons olive oil
1/4 cup regular or gluten-free breadcrumbs
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400 F (204 C). Mix all ingredients in a large bowl. Pour into a greased 1.5-quart loaf pan and pack firmly. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes. Serve hot with extra ketchup and sides of mashed potatoes and salad. Leftover meatloaf makes a great breakfast hash. Recipe from Gail Berrigan, editor of humanesociety.org.
All figures are per serving (assumes six servings).
Fat: 5 g
Carbs: 10 g
Fiber: 2 g
Protein: 14 g
Sodium: 457 mg.
Vegan Ethiopian Cooking classes
Brundo Culinary Studios, the cooking studio for Cafe Colucci is offering vegan Ethiopian classes every other Saturday in June and July. Contact firstname.lastname@example.org with questions or to register.
What: Cooking Vegan Classics
Where:1960 Mandela Parkway, Oakland, CA 94607, 510-289-7576
When: June 30, 11:00 a.m. – 2:00 p.m. July 14, 11:00 a.m. – 2:00 p.m., July 28, 11:00 a.m. – 2:00 p.m.