1 TB olive oil
1 carrot, diced
1/2 red bell pepper, diced
1 onion, diced
3 oz cremini, shitake or portabello mushroom mushroom, diced
1/2 cp frozen or fresh corn
2 garlic cloves, minced
2 ts sea salt
1 ts pepper
splash of white wine
low-sodium chicken stock
1 teaspoon agave nectar
2 slices vegan low-carb whole bread
1/2 cp walnuts, toasted
1 package gimme lean breakfast sausage
½ cp ketchup
a few splashes of worchestershiresauce
2 tb fresh parsley
Preheat oven to 375F.
In a skillet, add oil and add onion, carrot, and red pepper and sautee for a few minutes. Add mushrooms, grated garlic, salt and pepper, and sautee for a minute. Add chicken stock and white wine as well as agave juice and a 1/2 low sodium bouillon cube. Sautee until all vegetables are tender and any liquid is evaporated.
Meanwhile, in a food processor, combine bread and toasted walnuts, and pulse to coarse consistency.
Transfer to a large bowl, and add ketchup, veggie beef, worchestershire sauce, the veggie mix and the frozen corn. Mix well with your hands. Transfer faux meatloaf mix to a muffin pan, place about 1/4 cp of mix into each individual muffin cup and bake for 35 min.
(recipe is inspired by the 'skinny bitch' faux meatloaf).
