1 onion
1 capsicum
1 carrot
200g Brussel sprouts
Garlic
Parsley
1 lemon
500g Désirée potatoes
1/2 cup coconut cream
1/2 cup soy milk
Vegetable oil
Olive oil
Salt and pepper
Aioli
Mustard
1 vEEF® signature ‘meatloaf' with BBQ glaze
Meatloaf:
Pre-heat oven to 200 C.
Chop onion, capsicum and carrot into 1 cm pieces, add some olive oil, salt and pepper.
Place on a tray next to the ‘meatloaf’, the sauce will reduce.
Mashed potatoes:
Peel and chop the potatoes and add to a pot of cold water, bring to the boil.
Once potatoes are soft, drain and them steam and dry a bit. Mash them, add the coconut cream, soy milk and salt to taste.
Brussel sprouts:
Cut Brussel sprouts in half, finely chop garlic and parsley.
Bring water in a pot to the boil and cook the sprouts for 4 minutes. Drain and let them dry out for a few minutes.
In a medium heat pan, place the sprouts flat side down and cook with olive oil until golden brown.
Flip them to cook other side, add garlic and parsley, a bit more olive oil and finish with salt, pepper and lemon juice.
To serve:
Slice the ‘meatloaf’ and place on top of the roasted vegetables. Add a spoonful of mash and the Brussel sprouts. Finish with some aioli and mustard.
Credits: vEEF®
Photo Credits: vEEF®