JOHN JOSEPH'S NO DEATH MEATLOAF

John Joseph
www.purepma.com
Instagram @johnjosephcromag

Filmed and Edited by Reece Robinson
www.reece-robinson.com
Instagram @reece_photo

RECIPES
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NO DEATH MEATLOAF:

INGREDIENTS
2 - 14oz vegan beef crumbles - Beyond Meat brand -thaw overnight and keep in the 'fridge
2 stalks thinly chopped celery
2 large green peppers DICED
5 plum tomatoes (chopped small)
1 cups walnuts
1 cups cashews
1 cups almonds
4 tablespoons vegan Worcestershire sauce - Annie's is vegan
4 tablespoons organic ketchup
1 cup vegan breadcrumbs
3 cups cooked Basmati Rice
1 package 'Follow You Heart' Cheddar Cheese
1 tablespoon Earth Balance butter
1 tablespoon coconut oil
2 jars of Tomato Sauce
2 tablespoons black strap molasses
2 teaspoons thyme
2 teaspoons sage
2 teaspoons dried basil

2 teaspoons sea salt
Black Pepper to taste
1 teaspoon Asafoetida - Hing

Directions
Cook Beyond Meat in butter and oil. Grind nuts together. Combine nuts, beef crumbles and rice. Add cheese. bread crumbs, spices, chopped vegetables, Worcestershire sauce with tomato sauce and ketchup. Mix well
Preheat oven to 350°.

Mold ingredients into a greased loaf pan.

Cover with aluminum foil and bake for 50 minutes. Uncover and top with tomato sauce and cheese. Bake for 10 more minutes. Serve hot.

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CASHEW CREAM SWEET POTATOES:

Serves 6-8


Ingredients

· 2 cups whole raw cashews
· 3 cups filtered water
· 8 cups diced sweet potato (peeled or unpeeled)
· 6 tbsp vegan butter (recipe below)
· 3/4 cup milk substitute. Plain unsweetened soy milk is best
· 1/4 tsp nutmeg
· 1/2 tsp sea salt
· Ground pepper to taste


Instructions

1. Make ahead of time: Cashew cream can be refrigerated for 4 days. Whisk or blend to re-emulsify.

2. Rinse cashews and cover with water. Cover and refrigerate overnight.

3. Drain the cashews and rinse well. In a blender, combine the cashews with filtered water and blend until very smooth and creamy, 3 to 5 minutes.

4. Boil a large pot of salted water and once at a rolling boil add the diced sweet potato. They should take approximately 10 minutes to cook until tender. Drain the potatoes and add them back to the pot.

Add the soy milk, butter and cashew cream. Use a mixer or masher until smooth. Lumps are for chumps. Serve hot!