Mexican Vegan Meatloaf (Gluten-Free, Plant-Based, Low Fat) Recipe | Yummly

Mexican Vegan Meatloaf (Gluten-free, Plant-based, Low Fat)

NUTRITIONICITY
17Ingredients
70Minutes
200Calories

Ingredients

US|METRIC
  • 2 tablespoons flax seed meal (golden, plus 1/3 cup water for flax egg)
  • 1/2 cup finely chopped onion (about 1/2 medium onion)
  • 1/2 cup red bell pepper (finely chopped, about 1/2 medium bell pepper)
  • 1/2 cup chopped fresh cilantro (finely)
  • 15 ounces black beans
  • 15 ounces white beans (I use Great Northern or you can use Cannellini)
  • 2/3 cup vegan cheese (shredded, plus more for sprinkling on top, I used Daiya brand cheddar and mozzarella shreds)
  • 1 cup cornmeal (medium grind)
  • 1/3 cup salsa (plus more for topping)
  • seasoning
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon sea salt (finely ground)
  • ground black pepper (pinch finely)
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    NutritionView More

    200Calories
    Sodium16% DV380mg
    Fat5% DV3g
    Protein20% DV10g
    Carbs11% DV34g
    Fiber36% DV9g
    Calories200Calories from Fat25
    % DAILY VALUE
    Total Fat3g5%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium380mg16%
    Potassium540mg15%
    Protein10g20%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber9g36%
    Sugars3g6%
    Vitamin A15%
    Vitamin C25%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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