Hello, my lovelies!
So here I have the first of many of my Holiday season recipes, made just for you! This year I have decided to recreate the main Thanksgiving and Christmas recipes and make them more affordable and simpler to make that any cook - beginner or advanced - can master and bring smiles to your guests and family faces and tons of compliments! Yes, much simpler and more inexpensive Holiday recipes but packed with gorgeous flavors and so beautifully presented, your friends and family will love you for that!

INGREDIENTS:
FOR THE TVP:
1 tablespoon of vegetable oil
2 cups of TVP (textured vegetable protein)
1 small onion, minced
1/2 green bell peppers and 1/2 red bell pepper, minced
2 tablespoons of soy sauce
2 cups of tomato sauce
Water if needed
FOR THE MEATLESS MEATLOAF:
2 cups of greenish banana peels, finely minced or processed in a food processor (the pells of approx. about 6 large bananas)
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of dry sage
1/2 teaspoon of dry oregano or dry thyme
1/4 teaspoon of smoked paprika
1/4 teaspoon of garam masala, or tandoori masala, or curry powder
1/4 teaspoon of black pepper
4 tablespoons of ground flaxseeds diluted in 9 tablespoons of water
1 tablespoon of homemade vegan bouillon (recipe below)
1 cup of breadcrumbs
1/4 cup of cornstarch
Salt to taste
1 large carrot, cooked and cut lengthwise
Green beans, blanched
Vegan sausage
Vegan cheese cut lengthwise
Oil for greasing the loaf pan
FOR THE MAYO GLAZE:
3 tablespoons of vegan mayonnaise
1 tablespoon of soy sauce
FOR THE KETCHUP GLAZE:
3 tablespoons of ketchup
1/2 tablespoon of barbecue sauce
1 tablespoon of apple cider vinegar

METHOD:
Add the onions and the green and red peppers to a skillet with a tablespoon of vegetable oil, sauté for 2 minutes, add the TVP and the tomato sauce and cook until the TVP is soft and the tomato sauce water is gone, you should end up with a moist mixture, and not a wet and watery one. Reserve.
Add the remainder of the ingredients up until the salt, mix well until all is incorporated.
Grease a loaf pan, add the parchment paper with some extra paper left on the sides so you can lift the meatless loaf when it's ready to be removed from the loaf pan.
Add half of your meatless meatloaf mixture
Add the vegan cheese, the green beans, the vegan sausages, and the carrots very tightly, preferably on top of each other
Cover with the rest of the mixture, be careful not to dislocate the vegetable filling.
Brush it with the mayo glaze mixture, then put the meatless meatloaf in a 375℉ preheated oven for 35 to 45 minutes.
Remove from the oven, then add the ketchup glaze. Wait about 15 minutes before removing the meatless loaf from the pan then place it onto a serving plate.
Garnish with the herbs of your preference and either grape, cherry tomatoes, prune, peaches, just use your creativity and make it pretty!

NOTES:
You can add a little bit of water or olive oil if you think your meatless meatloaf is too tough or too dry. If adding olive oil, do not exceed one tablespoon, if you think it is still dry, add some water.
I save the banana peels by freezing them every time I eat or use bananas for recipes, so that's why I never waste any bananas
I have used greenish bananas for this recipe and, for this reason, I have not scraped the peel's inner part, however, if you using yellow bananas, I advise you to scrape the peels white inner part to avoid the risk of any unwanted sweetness in your meatless meatloaf.
If you don't want to use banana peels, you can easily substitute for cooked beans, cooked chickpeas, cooked lentils or even firm tofu. Just remember to drain the aforementioned legumes very well and to squeeze the water from the tofu so your meatless meatloaf don't end up too soft and falling apart due to the excess water.

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❤️ MY TOMATO SAUCE RECIPE: [ Ссылка ]
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❤️ MY VEGAN CHORIZO RECIPE: [ Ссылка ]

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