Brown Rice "Meat Loaf"
Spicy Wilted Kale
Ingredients
- 1 (8.8-oz) pouch microwavable brown rice
- 5 Tbsp water
- 2 Tbsp flaxseed meal
- 1 (8.8-oz) pkg cooked red beets
- ½ cup chopped walnuts
- ¾ cup vegan whole wheat panko breadcrumbs
- ½ cup diced red onion
- 3 Tbsp organic Dijon mustard
- 2 Tbsp nutritional yeast
- ½ tsp salt
- ½ tsp pepper
- ½ cup vegan barbecue sauce
Instructions
- Preheat oven to 350°F. Microwave rice according to package directions.
- Stir together water and flaxseed in a small bowl. Let stand 5 minutes or until thickened.
- Grate beets on large holes of a box grater to equal 1½ cups. Reserve any remaining beets for another use.
- Combine rice, beets, nuts, panko, onion, mustard, nutritional yeast, salt, and pepper; stir in flaxseed mixture. Spoon into a greased 9- x 5-inch loaf pan.
- Bake 35 minutes. Brush with barbecue sauce; bake 10 minutes longer or until set. Refrigerate leftovers up to 3 days.
Side Dish Ingredients
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- ½ (16-oz) pkg chopped kale
- 1 Tbsp vegan red wine vinegar
- 1 Tbsp nutritional yeast
- ¼ tsp salt
- ⅛ tsp crushed red pepper
Side Dish Instructions
- Sauté garlic in hot oil in a nonstick skillet over medium-high heat 30 seconds. Add kale, vinegar, nutritional yeast, salt, and pepper; cook 5 minutes or until kale wilts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 3 | |
| Calories |
243
|
91
|
334
|
| Fat (g) | 9 | 5 | 14 |
| Sat. Fat (g) | 0 | 1 | 1 |
| Protein (g) | 7 | 5 | 12 |
| Carb (g) | 36 | 8 | 44 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 662 | 224 | 886 |
| T. Sugs (g) | 11 | 2 | 13 |
| A. Sugs (g) | 8 | 0 | 8 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
