It's good - I am not a vegetarian but like the crunch from the nuts, meat like texture of the mushrooms, flavor from vegetables and vodka in sauce really worked HOWEVER needs more flavor - add another herb such as thyme, a table spoon of worcshire sauce, maybe some ginger. and squeeze in lime when you cook the onions and asparagus
This might help.http://startcooking.com/measurement-and-conversion-charts
A "Cup" is a very precise measurement very commonly used in cooking.In this case, exactly 236.5882mLIf it were in Metric, then most of the internet cooks like me would have to try to figure out how to measure it, since we don't think or have measuring devices for Milliliters. It is assumed that if you use a different system, that you will do the conversion as needed.Oh, and "Teaspoon" and "Tablespoon" are also precise measurements. Google "Teaspoon to ML conversion" if you want to be precise.
This is a decent recipe, we enjoyed it. I followed the recipe completely, other than step one with baking the peppers and the peeking and all that. I'll be making this again.
this is the best "meatloaf" I have ever tasted... we have been putting it into our homemade red sauce and are receiving praises for "the best sauce ever!" Thank you for sharing this one... it is a keeper!
Love this recipe! The only change I made to the recipe was to sub water chestnuts for the walnuts due to an allergy, but mine came out firm and absolutely delicious! I did all the chopping in my mini food processor, so it wasn't as time consuming as some other reviewers mentioned. This one is definitely a keeper!
Being relatively new to the vegetarian lifestyle, I was anxious to try this recipe. I too agree with the prep time, but with the use of a food processor, it really wasn't bad. The flavor of the mushrooms and walnuts gave the dish a very nice texture and flavor.
Fantastic! I am shifting toward a vegetarian diet, and this makes it sooooo easy! I cooked this for my parents, and when I told my dad (as he asked for seconds) that there wasn't any meat in it, he said, "There's no meat in here? Really?" Very flavorful and great texture. Will definitely become a staple for me!
This took me 2.5 + hours to make. I didn't use cheese (i'm dairy-free), so it fell apart a bit and needed more salt. Nuts gave it a good texture. It was filling. My boys didn't like it. It was worth making once. But i probably won't make again.
Bleh. Unless you really really really really love mushrooms, do not make this. It was terrible and no one in my family took more than a few bites. We had to find something else to have for dinner and it was so late because this took FOREVER to make. The "15 min" until the liquid evaporates from the mushrooms was almost an hour. I was miserable, frustrated, and hungry after making this.
We loved this! Definitely worth the preparation! I used half the mushrooms the recipe calls for and used about a cup of cooked red quinoa instead. Texture and taste were perfect and the quinoa adds a little extra protein for veggie-eaters!!
This is an intense recipe. In the end, it's worth the effort. To cut down on time, try to purchase some of the ingredients already chopped. Also more breadcrumbs may be needed. Hubby was quite pleased and could not tell it was all veggie. That made him like this even more. Definitely let this sit after baking. Served mine a little too soon and it crumbled. If you have a true meatloaf pan with a built in lift tray, use it!
This was super awesome for a "meatloaf". I didn't have enough mushrooms so I added some zucchini and yellow squash as substitute and it was outstanding. There was a lot of work effort to make this, but I don't own a food processor so had to do all the mincing by hand. Would deff make this again. It was even just as good the next day reheated.
This was tasty, but time consuming to make. I left out the asparagus, but only because I didn't have any on hand. It was better the second day and made a great "meatloaf" sandwich.
This is a winner! Made exactly as directed and it was really good. I couldn't imagine making this without a food processor. So much prep, but end result is worth it.
I love this! I did a few things different though. I didn't have enough mushrooms, I only had about a half pound, so after sautéing the mushrooms and the onion/asparagus mixture, I used the food processor to chop up two and a half stocks of celery and 1/4 of a Mexican yellow pepper (for spice), sautéed until most of the water was gone. I also added a pablano pepper like someone suggested (prepared the same as the bell peppers) and did 1/2 cup wheat germ and 1/2 cup bread crumbs instead of just a single cup of bread crumbs. It turned out so delicious and moist. It's a long process so next time I think I'll make a double or triple batch and freeze the extras. Really enjoyed it though. You wouldn't know it wasn't meat unless you asked. I'm not a fan of traditional meat loaf, but my boyfriend loves it. This is the perfect solution! Will definitely become one of my staples!
Outstanding recipe! Mildly labor intensive, but totally worth the effort. Complex, delicious flavor, great texture and very satisfying. Will definitely make this recipe again and again. A good recipe to play with too. I'm thinking of trying it southwest style with flecks of corn, jalapeno and some smoked paprika and chipolte. Delicious!
A bit time-consuming, but this was very good...although, I have to admit I liked it much better warmed up the next day! I think it was too "mushroom-y" tasting the first day, but after the flavors blended it's quite good. I was afraid it wouldn't keep its shape, but the texture is very nice. I like the slight crunch of the walnuts and loved the bits of asparagus!
I loooooveee this recipe. I made it for the first time and it was delicious. I made two, one as the recipe says and another one to which I added extra vegetables I had in the freezer and instead of panko breadcrumbs I added wheat germ. The one I made following the recipe came out really really dry but the second I altered came out moist. If you are following the recipe to a T I recommend less bread crumbs but no doubt this one will be a staple in my house. It is a hassle at first to make it but I think it will be just second nature the second and on.
Enjoyed this recipe, but it is more time consuming than I thought. I made a chicken casserole in addition to this dish for non vegetarians and one guest preferred this recipe! It is tasty, very light.
This recipe is fabulous, true it is time consuming, but the end result is worth it. I just sauteed the peppers and onions (and used some pablanos for extra heat) I made it for a vegetarian friend, and I've made a new loaf every time the old one is gone... a keeper!
Yes, it takes some work to get this prepared but it is definitely worth the effort. I used chili sauce as a top dressing. I have shared this recipe with several friends.
We loved this! Great flavor and really had the consistancy of meat. It was a bit of work but worth it. I used the food processor (since I had it out for the mushrooms) to chop the onions, walnuts and peppers. This saved some time!
This was a fantastic dish. A bit time consuming, but worth the time. My family loved it, will defintely make this one again.
This takes a lot of work but all the ingredients really come out in the dish. I'm not a big mushroom eater but I enjoyed this. My step-son is vegetarian, loves mushrooms and he might finish the entire loaf tonight! So if you really love mushrooms you will probably love this!
This is a delicious loaf. My meat eating husband even loved it. It takes a little time, but the fresh taste is worth it.
Really great "meat" loaf. However, it was way too time consuming. Thinking about it now, I would have just steamed the peppers and not roasted them. It would have cut a lot of time from the prep. Next time, I would use seasoned breadcrumbs and not panko. Other than that, it was delicious and even my husband, the meat king, LOVED it! I would definitely make it again.
I was disappointed with this recipe, especially considering how long it took to make. I'm a vegetarian and was excited about this, but we ended up using it as a mushroom pate instead of a meal.
I loved this recipe! The taste was savory and satisfying, two things not always achieved in meatless recipes! There was a lot of prep, as others have mentioned, but the steps were easy. I was home with a sick baby and was able to spread out the steps. I don't mind lots of steps if you can do them separately, rather than needing to do everything at once. The only change I made was using baby portabello mushrooms since they were on sale. I highly recommend this, even for devoted carnivores!
This is just delicious. As others said, prep was time-consuming, but it was most definitely worth the work. Love the addition of the chopped walnuts; I don't think it would have been nearly as good without the texture they added. Every ingredient added something to the great earthy flavor. The only change I made was in the topping. I didn't have any vodka or vegetable broth, so I substituted cold coffee for the liquid -- tasty!
This was delicious, and hubby liked it a lot!! It was a bit time consuming - but recipe was easy to follow, and you could work on a couple of steps at a time. Doing some of the prep, say cooking the vegetables the night before, like CAcook suggests, would be a great idea. Thanks - it's a keeper!
Delicious & way better than expected. It even smelled good cooking in the oven! I will make this again for sure! Definitely a weekend dish as the prep time is a bit much.
Kind of tedious to put together but the results were well worth it. One of those dishes that always tastes better after it sits for a bit. It was so delicious to put a slice of this on some sour-dough bread and slather it with mustard. It was truly a comfort food minus the ground-beef. I cannot wait to make it again!!
I LOVED this recipe. Made it today, had it for lunch. I agree that it took a while to do all the prep but in the end was worth it. It doesn't taste anything like traditional Meatloaf, but it was still really amazing. I used mostly baby bella mushrooms since I like their "meaty" consistency and chopped them up in my Ninja blender...worked great! Served it with mashed cauliflower. Definitely a keeper.
This is a great recipe! Lots of flavor which we really liked. I made this during the week, and although it was easy to follow, I felt it took some time to make. Next time I will prep everything the night before (peppers, onions, mushrooms). I will make this again for sure!
This is delicious. Don't be put off by the ingredient list -it all comes together and is very tasty. I followed most of the steps exactly, except that I cooked the asparagus and onions longer, with a lid and some water for a while, so that they would be tender. However, I think the savory taste comes from the little things, such as roasting the peppers. And it didn't take as long to prepare either, if you start on the next step while the previous steps are in progress. Once it's in the oven, you can relax! It was worth it!