44 Months a Vegan. Still cooking! Meatless Meatloaf!!!! #eatlikegorillas #foodismedicine #eatmoreweighless #oilfree #glutenfree

Millet,Black Bean, and Portobello Loaf,
 Snap Peas, Baked Potato and Salad

My mom used to make a really delicious meatloaf and she would keep it simple. It was full of onions, garlic, soy sauce and held together with bread crumbs and eggs.

I decided to "veganize" it and after 2 tries, I'm really happy with the results!
No restrictions on creativity, right?
After 44 months on a whole foods plant based no oil diet, I've kept the weight off (down 110 lbs) and made the food the opposite of boring! 

Prep time:  30 minutes
Cooking time:  1 hour 20 minutes

Meatless Meatloaf
1 cup millet
1 15 ounce can of black beans
3 portobella mushroom caps
2 slices of pickled beats
1/2 cup of quick oats (Quaker Oats are gluten free)
1/2 cup nutritional yeast
1 onion
1 tomato
4 cloves garlic
1/3 cup lite soy sauce
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp smoked paprika 
1/4 tsp liquid smoke
1/2 cup catsup

Cook the millet in 2.5 cups of water with 1 tsp of salt. Bring it to a boil. Turn down the heat cover and let simmer for 15 minutes. Take it off the heat and leave it covered for 15 minutes. While it's cooking, drain, rinse and mash the beans. Chop up the onion, garlic, tomato, mushrooms and beat slices. In a large mixing bowl add the cooked millet. Hold the catsup to put over the top.
Mix everything else together. It should have the consistency of ground hamburger. Add more oats if it's too loose. Season to taste with soy sauce and salt. It's safe to taste it uncooked since there is no meat or eggs!
Put it in a nonstick loaf pan and cover it with catsup. Take a fork and poke the the catsup into the mixture.
Bake for 1 hour 20 minutes at 400 degrees. Let it cool for 10 minutes and serve hot.