This meatloaf is the key ingredient for the meatloaf sandwiches we're currently obsessed with. It's easily vegan with flax eggs instead of regular; for a flax egg you simply mix 1 TBSP of ground flax seed with 3 TBSP water and allow it to set until it thickens. For this recipe, you'll use 2 TBSP ground flax seed and 6 TBSP of water to sub the 2 eggs. If you use gluten-free oats (bob's red mill) then this is easily gluten free as well. 

You will glaze the loaf with the ketchup sauce after 40 minutes and continue cooking for a total cook time of 1 hour and 10 minutes depending on your oven. You can prepare the loaf ahead of time to reduce prep the night of cooking. 

Ingredients: 

• 2 lbs Beyond Meat ground beef substitute
• 1 small onion, diced
• 5 cloves garlic, minced
• oil for pan
• 2 large eggs (or flax eggs)
• 1/2 cup oatmeal flour (made in food processor)*
• 1/4 cup fresh parsley, minced (optional)
• SNP to taste 
• 1 TBSP Annie's vegan Worcestershire
• 1/2-1 tsp crushed red pepper flakes

Topping: 

• 1 cup ketchup
• 1/4 cup Annie's vegan Worcestershire

Directions: 
Sautee onions and garlic in pan with a little oil until they turn translucent, about 5 minutes. Cool. 

Mix onions, Beyond beef, eggs, oat flour, parsley, crushed red pepper flakes, SNP and Worcestershire together gently but well. You don't want to over work the mix. 

Line a baking sheet with foil and a light coating of oil to prevent sticking. Shape the loaf into a 2 inch tall and 6 inch wide loaf, you should have even spacing on all sides (as pictured). 

Mix ketchup sauce ingredients in a small bowl. 

Bake loaf at 350F for 40 minutes. Remove from oven and brush with the ketchup sauce. Return to oven for another 20-30 minutes. A thermometer should read 165F at this point. 

Serve hot with extra ketchup sauce. 

This is my go to pizza sauce. It's great for dipping cheese sticks, too!

Makes about 2.5-3 cups of sauce. I use canned diced tomatoes because I can buy them in bulk for cheap and use the blender to smooth them out. If you're not interested in using a blender, use one 28 oz can crushed tomatoes. This recipe freezes very well. 

Ingredients: 

• 2 14.5 oz cans diced tomatoes
• 3 cloves garlic, peeled and smashed
• 3 TBSP onion, rough chopped
• 1/2 tsp dried oregano (or 1 tsp fresh)
• 1/2 tsp dried basil (or 1 tsp fresh)
• 1 TBSP dried parsley (or 2 TBSP fresh)
• crushed red pepper flakes to taste (I use 1/2 tsp)
• SNP to taste after reducing sauce

Blend ingredients together until sauce is smooth. Transfer to sauce pan and bring to a boil, then reduce to a simmer. Simmer sauce until it is reduced to your desired thickness. 

If you're short on time, you can add 2 TBSP tomato paste to thicken the sauce more quickly, I usually simmer the sauce about 45 minutes to an hour. 

I use this sauce on everything from tofu to chicken to ribs. It comes together quickly and keeps very well in the fridge or the freezer. 

Korean BBQ sauce: 
Makes about 2 cups of sauce, enough for a rack of ribs and tofu or a large batch of wings. 
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Ingredients

• 1 cup light brown sugar
• 1 cup soy sauce (tamari or coconut aminos for gluten free)
• 2 TBSP onion powder
• 2 TBSP garlic powder
• 2 TBSP sesame oil

Whisk ingredients together well. 

Use as a marinade or a dipping sauce.

Pro tip- if you're using this to marinade things, reserve some of the sauce to baste what you're cooking part way through to add more chewy crust. I always reserve some extra for my tofu to use as sauce. 

I adapted this recipe from one I found in Fine Cooking to suit my needs. This spread is mellow and brite, and tastes great on a BLT or tomato sandwich. 

Herbed shallot aioli:

Ingredients: 

• one small to medium shallot, finely minced
• 1 extra-large egg yolk
• 1 medium clove of garlic finely minced
• 1 tsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/2 cup grapeseed oil
• 1/4 cup olive oil
• 1/2 cup basil leaves, finely chopped
• 1/4 cup parsley leaves, finely chopped

Directions: 

1. In a large bowl, beat the shallot, egg yolk, garlic, lemon juice, salt, and 1 tsp water with a whisk or a hand mixer (go hand mixer, your arms will thank me later). 
2. Slowly drizzle in the oil, a few drops at a time, whisking constantly, until it starts to emulsify. Once the sauce is thickened (no oil pooling in places) send a steady small stream of the oil into the bowl, still continuously whisking until all of the oil is used. You should have a thick, creamy base. 
3. Mix in minced herbs. You can store in an airtight container for up to a week, it makes about a cup and a half of spread. 

Note: To make this vegan, omit the oils and egg yolk and use a vegan mayo as the base. Stir in the other ingredients and allow to meld together for about an hour for the best results.