Better Than Bouillon makes a "No Beef Base" I don't know if the base is vegan but it is vegetarian. The No Chicken Base is very good also and I have used with homemade vegetable stock to make gravy for American thanksgiving dinner with fried tofu.
@@TrishaMaybe I believe the Better Than Bouillon "no beef" is vegan. I've given some jars of that and the "no chicken" flavor to both my vegan cousin and brother-in-law, and I know they will have thoroughly scrutinized the ingredients, and they both love it. I also use it a lot when cooking for my vegetarian daughter, and sometimes just in place of the regular non-vegetarian versions if I run out. The taste is honestly very close. I make a similar meatloaf to this, which also includes some "blackened" eggplant and beans instead of the lentils, and a bit more breadcrumbs rather than the oatmeal - probably less healthy, but it makes a mixture which is visually almost indistinguishable from meatloaf, and very tasty.
For actual vegetarians the beef concentrate could be easily swapped with Better Than Beef brand bouillon, Marmite, miso, or a vegan beef stock cube dissolved in the splash of water added! To make it vegan I would sub aquafaba (chickpea water) for the eggs, nutritional yeast for the parm, and use vegan Worcestershire or extra soy sauce! Maybe a touch of vegan Hoisin too. Easy peasy ☺️
Back in the day (70s) The meatless meatloaf we used was ground pecans and Gruyere cheese, in place of the parma and lentils. The bind was great. We also soaked the oats in a 1/4 cup of milk before working with the onion. By switching the cheeses, grains and nuts, you can create many meat flavors and switch seasonings to create sausages. Just a blast from the past.
@Sunny Day Thanks I just copied and pasted what you wrote for my recipe book. In the 70's I ate McDonalds and such. My mom also fed me TV dinners non stop in the 60's. I wish I lived in your neighborhood then.
Many years ago when I was a teen I went with my neighbor to take his angus to a small local slaughter house for "processing", I could never unsee or unhear what went on in there. I've never eaten beef since. Thanks Chef John for giving another healthy flavorful alternative.
Chef John is like the Bob Ross of food. You never know where he’s going with it but in the end a pure masterpiece. I listen to him on repeat as my meditation.
I think I'd go nuts. Bob Ross actually had a soothing voice and spoke normally. This guy sings his sentences in the exact same way every time. Very monotonous and unnecessary.
I LOVE your videos. May I add a suggestion to those of us that ARE vegetarians, Better than Boullion makes a WONDERFUL No Beef - Beef flavored Base. I use this often in my cooking. 🙏 this is close to my Fooled You Meatless Recipe for all beef replacement. 😋
Chef John, using oat flour in place of the bread crumbs AND oats might make the texture less crumbly. Just wait at least 30 minutes (a rough estimate) to let it hydrate before baking. I have found that replacing bread crumbs with the same volume of oat flour tends to work fine.
I made this recipe last night but I did switched two ingredients. One, I used better than bouillon vegetarian beef flavor and I used a vegan Worcestershire sauce. It was a big hit, everyone loved it. This recipe is a keeper in my book
I don't think I'd try this as a loaf, but I'm interested in using this base in mini muffin tins for hors d'oeuvres or as a filling in puff pastry (perhaps even browning the crumble in a hot oven first) evoking British sausage rolls.
Wow...Cheif John, I made this Meatless Meat Losf tonight for supper. This is a GREAT recipe. Only I didn't have black lentils. (I used drained and rinsed Bush Black Beans instead of the lentils.) Even my carnivorous Husband liked this recipe. We will definitely be making this again, loved it Thank you for your videos they are easy to follow and are always delicious. Happy Cooking Everyone...
@@creativespace3077 Nope, mushrooms arose as a method to break down the meters-thick piles of trees that, before the arrival of fungus, had nothing capable of consuming them. Those piles of trees are where coal and some other organic fuel comes from! Don't cheapen it down to somebody making it! Nature's solutions to its own problems are infinitely more beautiful, and much less disprovable.
Wow...I made this last night for dinner and EVERYONE loved it. Before we'd even finished, I was getting questions about when I'll be making it again. Making it vegetarian was very simple and the end result was fantastic. For those wondering, I made a paste of a vegetarian broth powder and just enough water to make it workable as a soft solid (< 1 tsp of water). Of course, I also swapped in Bragg's Liquid Aminos for the Worcestershire sauce, although you could also use one of the vegetarian versions of it that are now available. True to Chef John's important insight, I remembered to spray the aluminum foil then got distracted and never did it. We're supposed to emulate our heroes, right? Thanks for another great recipe Chef!
Chef John! My boyfriend caught me falling asleep to your videos the other day. Best way to fall asleep is to listening to recipes. I attribute this to why I cook so well 😆
@@AmokCanuck Had mashed potatoes at school so stiff I played noughts and crosses on it. Couldn't swallow the stuff.No gravy. Was allowed to leave it in spite of not having written parental permission. I only got interested in cooking when studying in France
LOVE this recipe! SUPER SECRET tip: with the ingredients in this meatless meatloaf... 1 tablespoon of you favorite instant coffee (the use of instant is very important). It'll bring a char-broiled/ hearty dark note in the background to the bite. I would add it with the bread crumbs when preparing this dish to be baked. Thanks for sharing this recipe!
Hmmm. I think this recipe genuinely needs more vegetables in it... 🤨 doesn't really feel like a complete recipe imo. the cheese threw me off but it's your recipe, man. 🤐🤔
As someone who eats mostly vegetarian meals, I like dishes like this meatless meatloaf recipe and can't wait to try it. I'm wondering if adding TVP and/or Nutritional Yeast to the recipe would take it to another level. I thoroughly enjoy your episodes. No wonder you have over 4 million subscribers. Please keep the recipes coming. Thank you.
LOL "I pretended that didn't bother me." Oh, the woes of mistaking garlic salt and garlic powder. You are always such a joy to watch and listen to. I can't make 98% of what you make due to my fibromyalgia but it still inspires me. :)
Another home run for Chef John! I’m definitely going to give this a try! Looks delicious! 😋 R.I.P. Marvin Lee Aday a.k.a. Meat Loaf who passed away on 1/20/22.
Cool recipe, have made similar things with different outcomes. One thing I do recommend is adding a fat, approximately the same percentage as the beef would have. I freeze coconut oil, grate it and add it in the "mince". This adds pockets of fat to the end result, gets much better that way. Also sticks less :D
If you want a stronger mushroom flavor (and happen to live near a Target store) they have - in their spice section - a powdered mushroom which is absolutely amazing.
I buy a big bag from my Asian market and have it a jar nearby as I prep to add to nearly everything I make. Discovered this trick from a vegan you tube channel. It is also amazing as a boost to homemade veggie broth.
Made this and it was tasty! It fell apart when I took it out of the pan but I was able to put it back together in a rather ugly fashion and ketchup covers all sins. It was much firmer in the fridge the next day and we made meatloaf sandwiches with sourdough fried in butter with thick slices of extra sharp cheddar cheese. It's amazing as a sandwich! We're also using it as a beef substitute for spaghetti sauce tonight.
@@RubyTwilite Nope I didn't notice the oats at all. I did leave it in the fridge overnight before cooking it but I'm not sure if that's all that important with how much cook time this gets.
i have been making and eating a mushroom and lentil based meat alternative for quite a while. usually we add some walnuts in there too. most often we use it to make lasagna or burritos
Seems like we're the only two people in the comment section who got the reference lol. I can't name any of his work, but I do know that he exists. R.I.P.
I would change this by roasting a whole beet and then grating it into the mixture. That way you you get the look of blood (like real hamburger meat) and extra fiber because beets are super healthy for you! Also I would add cooked and cooled farro rather than rolled oats because farro has more fiber than rolled oats and, again, is super healthy for you! Also I would use black beans because I like them better than lentils. Thank you Chef John for the inspiration! My mother did a way too sweet ketchup sauce on her real meatloaf and I never liked it! Yuck. Too sweet. But ketchup and mustard sound okay minus the brown sugar. Heck I might add in hot horseradish and go wild!
Apparently I got a little over-excited by the teaser on Twitter! Now that I see it's not intended to be 100% vegetarian I am slightly embarrassed about my prior excitement-but this is close enough that it's easily adaptable for veg-heads like me. Thank you CJ! (And who cares if it tastes like meat or not? If something did, I'd get suspicious/panicky which ends up overshadowing the meal.)
I'm glad to see more recipes that are plant forward without being strictly vegetarian and as you said, easily adaptable. I'm a meat eater who is happy to work with veg recipes. Recipes like this can serve to remind us all that it doesn't have to be all one way or another unless that is your choice. Cheers, Heather.
@@SuzanneBaruch There is a beefless bouillon base that can be used also. This is vegetarian, but not strict vegetarian, it’s also easy to make vegan with vegan egg replacer and vegan Parmesan in addition to the beefless bouillon base.
If you don't have or don't want to use beef base, well Marmite works just as well, gets you those exact beefy, meaty umami flavours whilst being actually vegetarian/vegan.
Not sure where you are located but, Better than Bouillon makes a non-beef bouillon paste that is amazing and a great sub here. Also, mushroom powder is a perfect addition to lentil based veggie meatloaf like this. Amazon is a great source for both as well as Asian markets for the mushroom powder. 😊
Wish people would stop calling plant based food, meat. Seriously. Meatloaf without meat is vege patty. I have an electric car is you remove the ice in it. Just saying. PS.. love your videos.
Part of me wants to try this but the last time I fed my family something meatless they loved it until I told them and they haven't forgiven me since. With that being said guess who's pushing their luck?!
This looks tasty actually. I’m still a meat eater but love tasty non-meats. Quinoa is another grain that I get a vibe similar to ground meat. Anybody have thoughts on adding quinoa?
I've made meatloaf using cooked quinoa instead of oatmeal or breadcrumbs and it worked great! Because the texture seems similar to ground beef, it would work very well in a meatless meatloaf, as well.
Those very well sauteed mushrooms and onions looked great by themselves! I'm thinking those would be awesome on top of some real beef meatloaf or a big steak!
I cook up mushrooms and onions then f freeze it in small amounts flattened in a plastic bag. Great to put in steak pan juices or add to omelette or to rice. Even heat up with cream for a quick sauce. Love the stuff.
@T V Fiber is indigestible, literally. Saturated fat and cholesterol is necessary for every human cell, it's what every cell is made out of, specifically your brain and heart. The protein in this is incomplete, it doesn't contain the necessary amino acids nor are they in the correct amounts. It's 100% impossible for any plant to be as nutrient dense as beef
@@guerococinero Indigestible doesn't mean useless. Fiber softens stool, making for more pleasant bowel movements. Severe deficiency can lead to serious health problems, and not having to strain also reduces stroke risks for those with high blood pressure. As for cholesterol and saturated fat, you're also mostly made of water but you shouldn't get more than you need. Excessive amounts of saturated fat and cholesterol lead to heart disease, which is the single largest cause of death for residents of developed nations. Fiber also assists with this iirc. Reduces levels of cholesterol. As for the amino acid concerns, I am unsure. But "nutrient dense" is relative to what nutrients one needs. Generally those of us in developed countries are in far greater need of more micronutrients and fewer calories. Approximately a third of this population is overweight or obese. Most vegetables do this job better than most meats.
@@batrachian149 The "soften stool" claim is purely subjective. There's literally thousands of people who claim that their digestion improves when they completely eliminate fiber. You really still believe that cholesterol and saturated fat is what cause heart disease? Heart disease and cancer was unknown to ancient people, who valued meat above all foods. Because ancient people knew how to feed themselves. They knew what they needed to survive, this population does not. It wasn't until highly processed carbs and vegetable oils were introduced that you see heart disease. Yes, a third of the population is obese. What do they eat? The SAD, which is mostly plant based. Meat is, in every definition, more nutrient dense. Not only that, it's more absorbed and used by the human body. It's not opinion that is fact. You cannot get all essential amino acids from any plant or any combination of plants. Period. You cannot get Vitamin A, Vitamin D, Vitamin K2, Vitamin B12, heme iron (the only type of iron us humans can use), saturated fat, cholesterol, etc.
@T V how does "a balanced diet makes this a moot point"? I just named like 5 vitamins you can't get from any plants, so obviously balance isn't what it's about. It's about the fact that meat is a necessity. Yeah I mean those sources are whatever, I can look up a source for anything. Including studies where additional fiber is shown to make abdominal pain and constipation worse. Or where heart disease is linked much closer to unsaturated fat. Or where cholesterol intake is linked to longer lifespan. So, let's just use common sense. According to Google the best sources of unsaturated fat are olive oil, canola oil, avocados, nuts, and seeds. Best sources for saturated fat things like beef, chicken, salmon, butter, etc. So, I'm supposed to believe that what humans should eat is NOT the animal products that have been around for millions of years and that our ancestors went to great lengths to have. Instead, I would be healthier if i would just drink canola oil and eat avocados? Avocados aren't grown here and canola oil was invented like 100 years ago, if that. Believe me I get it, I used to be the same way. Doctors, government, environmentalists, they all like to push the anti-meat agenda. They clearly want everyone to eat less meat. And it's just "common knowledge" in the American psyche now that red meat = bad. I just find it fascinating how things like processed grains, man made fruits and vegetables, and highly inflammatory oils are all fine but MEAT = BAD 👎 Anyways, back to all of the vitamins I named that you can't get from plants, only animals. What should we do about that? Just take 5-10 supplements per day or..?
@T V Can you please point me in the direction of a single person who is thriving without meat? Just one vegan who is thriving without it, can't think of one. Meat is absolutely a necessity for a healthy human being. Then you go on to say you can have all of these GMO vegetables, as long as you have beef with it... but also it's not necessary to have meat. You keep saying "balanced diet", what does that mean? Who determines balance? Let me guess. The ones who pay for the studies you cite, like Big-Ag and Big-Pharma. It is in no way "factual" that fiber helps digestion. But let me guess General Mills funded a study and now that's fact too. I get it, you copy and paste things from Google. You talk like a vegan half the time, inaccurate and unable to grasp reality, and then you'll randomly go off on cholesterol secretion levels like it's anything you ACTUALLY understand. You'll go on after this about how you actually understand everything blah blah blah, and how I'm the one confused. It's okay. I don't expect you to get it. You are just like the obese people of this country, regurgitating the same information you've been spoonfed by American institutions and somehow coming to the conclusion that it's FACT. Look around. Everyone is sick and fat. We eat seeds and seed oils, GMO plants, grains, breads, etc. All of that started 100-or so years ago. It's really not hard to grasp what is healthy and what's not. I've mentioned Vitamin A, Vitamin D, Vitamin K2, Vitamin B12, Heme-Iron, and cholesterol. I could go into the lack of certain amino acids in plants. I could go into the indigestibility of plants, and how we cant actually utilize the nutrients that you see on labels. Now, would you like to address how any of those are achieved through a balanced mixture of plants? 🥦🥕🍅
India has the most number of vegetarians and vegans. They too experiment with number of substitutes, specially vegetarian restaurants. One of my trips to India, a friend of mine took me to a restaurant in Southern India and ordered Pulav/Pilaf and was just perfect tastes wise and meaty mouth fill and it had mutton like pieces. Upon enquiring we were told that the mutton like pieces were of a unriped Jack Fruit! I request Chef John to experiment a vegetarian pilaf with Jack fruit!
Mushrooms are a great meatish substitute! Better Than Bouillon makes Sautéed Onion and Roasted Veg flavors, which are def beef adjacent tasting. Better, I think... and I eat meat.
I'm not a vegetarian, but I feel like you could substitute the beef base with some (red?) miso paste for a truly vegetarian dish and get a fairly similar result (maybe go easier on the salt/soy sauce?).
Looks interestingly tasty. Unfortunately it'd never get finished in my kitchen as I'd never be able to resist to temptation to drop a steak or pork chop in with the browned mushrooms and have it that way.
I don't care because I eat anything but you should have specified that this isn't a vegan recipe at the beginning for the people that will expect something like that from the title
With the price of mushrooms and the amount used, I would challenge your thought that this is much more economical than a traditional meatloaf. It looks excellent though.
Mushrooms are super cheap. I buy 10+ big jumbo white mushrooms and the most I've ever paid for that was 4 dollars. The smaller ones you can get over 20 for 3-4 dollars. It really depends on what mushrooms you use, If you use shiitake mushrooms you are going to be paying a lot. But the regular white mushrooms are pretty cheap.
I am in Washington state, I know the price of meat has gone way up this year because my mom complains about it. I don't buy meat so I am not sure what the price is on 1lb of ground beef is right now. But, sounds like such a small difference so to me it doesn't really matter.
Try using ground mustard. Ketchup, worcestershire? lol ground mustard and brown sugar. The ground mustard has an amazing twang. That being said, WOW Chef John you are so creative this looks amazing gotta try it!
Having a Vegan, a Vegetarian, and two Carnivores, me being one, in the house, cooking gets very creative...lol I have made many dishes with every type of Mushroom you can name, and Lentils.. I can make this for the V&V, with a few replacement ingredients, and we two Carnivores can also enjoy!
Ugh. Given the ingredients used whats the point? Eggs, beef broth, and Parmesan cheese? Who’s your audience for this dish? It’s definitely not vegan, and not even vegetarian. This is terribly my dude.
This looks amazing, Chef John, I can't wait to try it. That said, you did omit the most important test of a meat-or-meat-adjancent loaf-like product: does it make a good sandwich? I'm pretty ambivalent to a plate of meat loaf, but a good meat loaf sammie is a thing of beauty. Thanks for yet another wonderful recipe.
Nothing is better than beef. Lamb is the closest runner up, but beef is the king of all animal flesh. Pork is a class of its own and is sacred as far as I'm concerned so I won't include it in a comparison with anything else. Claiming pathetic legumes as superior to a noble beast is just sacrilege at least if not outright blasphemy. Shame on you Chef John, dirty filthy perverted shame!!! Still love the channel though.
Try using Saltines instead of bread crumbs. I don't use breadcrumbs that much, so they inevitably go off, but Saltines get used and eaten regularly. And even if they're a little stale, they don't go off like breadcrumbs do. They give a much nicer texture, and work much better as a binder.
I was concerned that this used one of the fake meat products (it doesn't.) I find them utterly disgusting in their raw form; the one I tried reeked like cat food. Thanks Chef John for making your own veggie and grain meat substitute.
I like mushroom and lentil loafs great flavour, but I do not get it when vegetable dishes have to be named as oxymoron meat dishes "meatless meatloaf" or the" bleeding meatless hamburger" Also modern day vegetable/fruit growth, meat growth are all hard on the environment and nutrition content. A beef/sheep/goat raised naturally does not require cleared land, herbicides or pesticides or water from aquifers. The nutrition profile is far greater with grass finished animals than stock yard. Same as veggies and fruits, there are many which are protective of each other and have synergies to nutrient production. We now buy fruits and veggies which are ripened without the sun, and are not ripe, or have been grown with man made fertilizers and pesticides. Buy locally grown in season proteins and veggies just the way nature intended them to be.
@@debby8428: No, I just leave them in their store packaging and put two packs at a time into 1 gallon freezer bags, squeeze the air out and presto. There is really no need to pre-thaw them either if you are just cooking them. They thaw so quickly in whatever dish you are making. Just keep in mind that if you freeze them they will only be good for cooking. You would not want thawed mushrooms in a salad for example. Cheers 🍻
@@Finite-Tuning I do the same, frozen mushrooms so useful. Likewise frozen sliced onions if you don't have time to chop. Also dried shitake mushrooms to be rehydrated with wine. And frozen grains of corn which can be used as is in salads, they self-thaw so quickly.
Don’t …. Just not liking this trend of replacing meat with fake meat… Make a veggie meal no problem but replacing meat with these “better than meat” is garbage I love all your meals … sweet or savoury ❤️
I know most of your audience lives in first-world countries so here's an explanation of why we don't normally use Parmigiano Reggiano (aka the real deal) in the Third World: a cup of grated PR would cost you here about the same as three pounds (!) of beef, so it would be totally pointless to try and save on the meat only to spend all your money on cheese
The amount of mushrooms he used would have cost me over $15, and I'm pretty sure I can get a kilo of ground meat for less than that. But if meat prices do go up, or worse yet it is in short supply, this would be worth trying.
That actually looks rather inviting 👍 I will be trying this recipe, but I’m going to omit the oats and use precooked black rice instead. The Black and red rice have such a nice deep earthy flavor, it’ll probably be really tasty.
You can replace the beef base with some miso paste for a vegetarian but still very meaty tasting loaf or filling. This is great to put in some pastry.
Better Than Bouillon makes a "No Beef Base" I don't know if the base is vegan but it is vegetarian. The No Chicken Base is very good also and I have used with homemade vegetable stock to make gravy for American thanksgiving dinner with fried tofu.
@@TrishaMaybe Would you care to share the recipe to your gravy? 😊
BTB also makes a vegetable bouillon.
clever ideas from you, i was also going to use beyond bouillon vege base.. and egg replacer for the egg
@@TrishaMaybe I believe the Better Than Bouillon "no beef" is vegan. I've given some jars of that and the "no chicken" flavor to both my vegan cousin and brother-in-law, and I know they will have thoroughly scrutinized the ingredients, and they both love it. I also use it a lot when cooking for my vegetarian daughter, and sometimes just in place of the regular non-vegetarian versions if I run out. The taste is honestly very close. I make a similar meatloaf to this, which also includes some "blackened" eggplant and beans instead of the lentils, and a bit more breadcrumbs rather than the oatmeal - probably less healthy, but it makes a mixture which is visually almost indistinguishable from meatloaf, and very tasty.
For actual vegetarians the beef concentrate could be easily swapped with Better Than Beef brand bouillon, Marmite, miso, or a vegan beef stock cube dissolved in the splash of water added! To make it vegan I would sub aquafaba (chickpea water) for the eggs, nutritional yeast for the parm, and use vegan Worcestershire or extra soy sauce! Maybe a touch of vegan Hoisin too. Easy peasy ☺️
👏👏👏
Kudos to Chef John for the shout-out to the late, great Meat Loaf! (Rest in Peace) "Two outta three ain't bad......"
That was my favorite!
Back in the day (70s) The meatless meatloaf we used was ground pecans and Gruyere cheese, in place of the parma and lentils. The bind was great. We also soaked the oats in a 1/4 cup of milk before working with the onion. By switching the cheeses, grains and nuts, you can create many meat flavors and switch seasonings to create sausages. Just a blast from the past.
@Sunny Day Thanks I just copied and pasted what you wrote for my recipe book. In the 70's I ate McDonalds and such. My mom also fed me TV dinners non stop in the 60's. I wish I lived in your neighborhood then.
Ooooh!
Many years ago when I was a teen I went with my neighbor to take his angus to a small local slaughter house for "processing", I could never unsee or unhear what went on in there. I've never eaten beef since. Thanks Chef John for giving another healthy flavorful alternative.
Except the beef base is still cow. They had to slaughter the cow to make that beef paste he used in this recipe
@@monicaleon8658 that bit is pretty easy to substitute thankfully, especially nowadays with the higher demand for beef flavour substitutes
Chef John is like the Bob Ross of food. You never know where he’s going with it but in the end a pure masterpiece. I listen to him on repeat as my meditation.
Except for the hair.
👍👏👏👏
Apart from Bob Ross having created masterpieces, sure. I thought of him as having created faux-meatloafs.
You're absolutely right!!
I think I'd go nuts. Bob Ross actually had a soothing voice and spoke normally. This guy sings his sentences in the exact same way every time. Very monotonous and unnecessary.
I noticed how chef John avoids the green beans in his tasting session. 😄
I know! 😂 just like home!
"But we never let the food win"
Most inspirational quote.
👕 t-shirts!
I LOVE your videos. May I add a suggestion to those of us that ARE vegetarians, Better than Boullion makes a WONDERFUL No Beef - Beef flavored Base. I use this often in my cooking. 🙏 this is close to my Fooled You Meatless Recipe for all beef replacement. 😋
I’d love to have your recipe if you have time to share it.
Please do more plant based dishes!! This is amazing! Thank you so much
I second this motion! PLEASE CHEF JOHN, DO MORE PLANT STUFF!
Chef John, using oat flour in place of the bread crumbs AND oats might make the texture less crumbly. Just wait at least 30 minutes (a rough estimate) to let it hydrate before baking. I have found that replacing bread crumbs with the same volume of oat flour tends to work fine.
I also like using oats/oat flour in meatloaf. I usually toast first then blitz in the processor to break them down. Cheers!
@@bierbrauer11 thanks for adding that point. Toasting the oats before making the flour makes a huge difference.
Really? No floury texture?
@@RubyTwilite it has a different texture but definitely not floury. Mostly I appreciate the nutty flavor and somewhat softer texture.
@@bierbrauer11 Thanks!
I made this recipe last night but I did switched two ingredients. One, I used better than bouillon vegetarian beef flavor and I used a vegan Worcestershire sauce. It was a big hit, everyone loved it.
This recipe is a keeper in my book
I don't think I'd try this as a loaf, but I'm interested in using this base in mini muffin tins for hors d'oeuvres or as a filling in puff pastry (perhaps even browning the crumble in a hot oven first) evoking British sausage rolls.
That, or using it as a base for cottage pie.
Oh those are both very good ideas. Thanks.
yep I was thinking, i fpossible idk, I'd totally fry or bake this almost like a falaffel
@@Inzykinz meatless meatballs over marinara sauce ❤️
How about as a filling for hand pies/pasties?
Wow...Cheif John, I made this Meatless Meat Losf tonight for supper. This is a GREAT recipe. Only I didn't have black lentils. (I used drained and rinsed Bush Black Beans instead of the lentils.) Even my carnivorous Husband liked this recipe. We will definitely be making this again, loved it Thank you for your videos they are easy to follow and are always delicious. Happy Cooking Everyone...
Mother Nature was in a good mood, when She created mushrooms. This, definitely, goes on the "to do" list!
God is good.
@@creativespace3077 Nope, mushrooms arose as a method to break down the meters-thick piles of trees that, before the arrival of fungus, had nothing capable of consuming them. Those piles of trees are where coal and some other organic fuel comes from! Don't cheapen it down to somebody making it! Nature's solutions to its own problems are infinitely more beautiful, and much less disprovable.
I love mushrooms. Good grocery stores have a bigger selection of fresh and dried.
My veggie "meat loaf" or regular meatloaf glaze is ketchup, balsamic vinegar and maple syrup. give that a shot! it's fantastic.
Recipe? 💙
2 glugs a gloop and a gloop.
Thank you! I will try it tomorrow. 😊
You sure you didn't confuse it with the recipe for sticky toffee pudding?! 🤣
@@ohnoyce sounds so much like the way I cook, though I must add "knobs", "dashes" and "swirls". But never "hints".
Thanks for this! We're not vegetarians, but we're trying to eat a few meatless meals a week. Glad to have more recipes to use from a trusted source.
Wow...I made this last night for dinner and EVERYONE loved it. Before we'd even finished, I was getting questions about when I'll be making it again. Making it vegetarian was very simple and the end result was fantastic. For those wondering, I made a paste of a vegetarian broth powder and just enough water to make it workable as a soft solid (< 1 tsp of water). Of course, I also swapped in Bragg's Liquid Aminos for the Worcestershire sauce, although you could also use one of the vegetarian versions of it that are now available.
True to Chef John's important insight, I remembered to spray the aluminum foil then got distracted and never did it. We're supposed to emulate our heroes, right?
Thanks for another great recipe Chef!
Chef John! My boyfriend caught me falling asleep to your videos the other day. Best way to fall asleep is to listening to recipes. I attribute this to why I cook so well 😆
Chef John , just how you made the indentation in the mash and filled it with gravy was so slick and cool and absolute genius. ❤❤❤❤❤
That's the traditional way to do it in the US, going back decades....ALWAYS use the ladle to make the gravy well when plating mashed potatoes! 🍗🥔🍽️
@@suzannes5888 didn't do this as a child in England. All those wasted years !!!!
@@lindainparis7349 weird we do the same thing here in Canada
@@AmokCanuck Had mashed potatoes at school so stiff I played noughts and crosses on it. Couldn't swallow the stuff.No gravy. Was allowed to leave it in spite of not having written parental permission. I only got interested in cooking when studying in France
Just like the cooks did it in elementary school for us.
LOVE this recipe!
SUPER SECRET tip: with the ingredients in this meatless meatloaf...
1 tablespoon of you favorite instant coffee (the use of instant is very important). It'll bring a char-broiled/ hearty dark note in the background to the bite. I would add it with the bread crumbs when preparing this dish to be baked.
Thanks for sharing this recipe!
Interesting! Thank you! I would add in roasted and grated beet and use farro instead of oatmeal and black beans instead of lentils.
Maybe a touch of Liquid Smoke? For that roast flavor?
Cool idea
Nice idea, thanks for the tip
Just from the title of this video... Someone got lied to
Hmmm. I think this recipe genuinely needs more vegetables in it... 🤨 doesn't really feel like a complete recipe imo. the cheese threw me off but it's your recipe, man. 🤐🤔
Nice. As long as we stay away from those "imitation meat" poisons, these meat alternative recipes are a real treat.
Yeah, the beyond impossible crap has more fat, and less protein than beef, and a butt load of estrogen.
@@chinanorthairguns
Exactly!
And nobody's gonna tell me there isn't an agenda there.
@@ianmackenzie686 Absolutely.
@@ianmackenzie686 Off your meds?
@@batrachian149
I'll bet you wear two masques while driving alone in your car.
I’m an omnivore but I love meatless content, thank you Chef John!
Great Meatloaf pun- 2 out of three ain't bad... Thanks Chef John! always love these videos!
I appreciate alternative ideas. Prices are getting crazy. Thank you Chef John.
Love how Chef John carefully avoids the green beans when digging into the shroomloaf. :D
I was gonna tell Chef John to "EAT YOUR GREEN BEANS!"... But you bet me to it. ;-)
Shroomloaf! hahahaha ;)
They are there only for the obligatory photos that he takes.🤣🤣
As someone who eats mostly vegetarian meals, I like dishes like this meatless meatloaf recipe and can't wait to try it. I'm wondering if adding TVP and/or Nutritional Yeast to the recipe would take it to another level. I thoroughly enjoy your episodes. No wonder you have over 4 million subscribers. Please keep the recipes coming. Thank you.
LOL "I pretended that didn't bother me." Oh, the woes of mistaking garlic salt and garlic powder. You are always such a joy to watch and listen to. I can't make 98% of what you make due to my fibromyalgia but it still inspires me. :)
So happy to see veggie recipes here dear Chef John! Please more! :)
I could make this vegan very easily! :D More recipes like this please!!!!!!!!!!
A meatless meatloaf, and if you know me, you would know I would do anything for loaf, but I won't do that
Always love the videos either way
Another home run for Chef John! I’m definitely going to give this a try! Looks delicious! 😋 R.I.P. Marvin Lee Aday a.k.a. Meat Loaf who passed away on 1/20/22.
Cool recipe, have made similar things with different outcomes. One thing I do recommend is adding a fat, approximately the same percentage as the beef would have. I freeze coconut oil, grate it and add it in the "mince". This adds pockets of fat to the end result, gets much better that way. Also sticks less :D
I would love to see more of these kind of recipes on your channel!
If you want a stronger mushroom flavor (and happen to live near a Target store) they have - in their spice section - a powdered mushroom which is absolutely amazing.
Powdered mushroom? Sounds magic - just try not to inhale!
I buy a big bag from my Asian market and have it a jar nearby as I prep to add to nearly everything I make. Discovered this trick from a vegan you tube channel. It is also amazing as a boost to homemade veggie broth.
@@thejulieb Absolutely!
I haven't tried it yet, but I've seen recipes where they take a dried mushroom and micro-plane it.
Similar concept.@@kimshanna
love how chef john is simply refusing to eat the green beans haha
Where's the Beef 🤠 !!!!
I guess you are preparing for the future as the population is pushed off meat .
Made this and it was tasty! It fell apart when I took it out of the pan but I was able to put it back together in a rather ugly fashion and ketchup covers all sins.
It was much firmer in the fridge the next day and we made meatloaf sandwiches with sourdough fried in butter with thick slices of extra sharp cheddar cheese. It's amazing as a sandwich!
We're also using it as a beef substitute for spaghetti sauce tonight.
Did you taste the oats? I'm worried they'd add a floury flavor and I'd spend all that time cooking down mushrooms for nothing.
@@RubyTwilite Nope I didn't notice the oats at all. I did leave it in the fridge overnight before cooking it but I'm not sure if that's all that important with how much cook time this gets.
i have been making and eating a mushroom and lentil based meat alternative for quite a while. usually we add some walnuts in there too. most often we use it to make lasagna or burritos
Yes quite common in the vegetarian world..n no beef base needed
Why?
@@dianew7058 definitely doesn't hurt it flavour wise though for those who aren't vegetarian
@@Tridd666 'why'what are you asking?
@@Tridd666 Dont engage them man. Beta screeching is the worst.
Aaww thanks for the Meat Loaf reference. RIP.
Seems like we're the only two people in the comment section who got the reference lol. I can't name any of his work, but I do know that he exists. R.I.P.
I could definitely make a vegan spin on this! Thanks
You could possibly change the beef base to something like Marmite if you need it to be truly vegetarian.
this is already opening the comment floodgates for basic ass folks who think eating only meat is a personality
I would change this by roasting a whole beet and then grating it into the mixture. That way you you get the look of blood (like real hamburger meat) and extra fiber because beets are super healthy for you! Also I would add cooked and cooled farro rather than rolled oats because farro has more fiber than rolled oats and, again, is super healthy for you! Also I would use black beans because I like them better than lentils. Thank you Chef John for the inspiration!
My mother did a way too sweet ketchup sauce on her real meatloaf and I never liked it! Yuck. Too sweet. But ketchup and mustard sound okay minus the brown sugar. Heck I might add in hot horseradish and go wild!
I went to a restaurant and they served beef tartare with beets. And scallions and dill
Apparently I got a little over-excited by the teaser on Twitter! Now that I see it's not intended to be 100% vegetarian I am slightly embarrassed about my prior excitement-but this is close enough that it's easily adaptable for veg-heads like me. Thank you CJ!
(And who cares if it tastes like meat or not? If something did, I'd get suspicious/panicky which ends up overshadowing the meal.)
I'm glad to see more recipes that are plant forward without being strictly vegetarian and as you said, easily adaptable. I'm a meat eater who is happy to work with veg recipes. Recipes like this can serve to remind us all that it doesn't have to be all one way or another unless that is your choice. Cheers, Heather.
This is easily adaptable into a vegetarian recipe. Use vegetable base instead of beef base, both in the loaf and in the gravy.
@@SuzanneBaruch
There is a beefless bouillon base that can be used also. This is vegetarian, but not strict vegetarian, it’s also easy to make vegan with vegan egg replacer and vegan Parmesan in addition to the beefless bouillon base.
Wonder what's the cost difference between this recipe and a regular one using ground chuck. Mushrooms are expensive here.
Am i first😭
If you don't have or don't want to use beef base, well Marmite works just as well, gets you those exact beefy, meaty umami flavours whilst being actually vegetarian/vegan.
“She just smiled and made me a vegemite sandwich”
Great Meatloaf reference, “two outta three ain’t bad.” RIP you rocking’ balladeer. Thanks, Chef John!
Thank you SOOOO much for a veggy variant (without the beef stock/sauce). Please give us more substitudes. Love your style
You can use Vegemite or Marmite as a substitute for the beef paste but be careful with the salt.
@@imperfectpairing2000 Vegemite is actually a really good idea, thanks.
Not sure where you are located but, Better than Bouillon makes a non-beef bouillon paste that is amazing and a great sub here. Also, mushroom powder is a perfect addition to lentil based veggie meatloaf like this. Amazon is a great source for both as well as Asian markets for the mushroom powder. 😊
Wish people would stop calling plant based food, meat. Seriously. Meatloaf without meat is vege patty.
I have an electric car is you remove the ice in it. Just saying.
PS.. love your videos.
Part of me wants to try this but the last time I fed my family something meatless they loved it until I told them and they haven't forgiven me since. With that being said guess who's pushing their luck?!
Mushrooms are my favorite thing. I like to eat them, cook with them and pick them.
This looks tasty actually. I’m still a meat eater but love tasty non-meats.
Quinoa is another grain that I get a vibe similar to ground meat.
Anybody have thoughts on adding quinoa?
I've made meatloaf using cooked quinoa instead of oatmeal or breadcrumbs and it worked great! Because the texture seems similar to ground beef, it would work very well in a meatless meatloaf, as well.
Perhaps adding about 4g of Methylcellulose powder, to the the mix just before processing.
It should make the resulting loaf texture less crumbly.
What did you do with the extra lentils? I'd serve them with the meatloaf
You can also mix some walnuts with the rolled oats and pulse it a few times in a food processor before adding it to the shrooms
This will be on my list of to try dishes!
Rest In Peace, Meatloaf.
Better Than Bouillon makes a Vegetarian No Beef Base. Check Amazon
Those very well sauteed mushrooms and onions looked great by themselves! I'm thinking those would be awesome on top of some real beef meatloaf or a big steak!
Agreed, there are few things more delicious than well cooked mushrooms and onions - it's almost criminal to pulverise them into meatloaf!
I cook up mushrooms and onions then f freeze it in small amounts flattened in a plastic bag. Great to put in steak pan juices or add to omelette or to rice. Even heat up with cream for a quick sauce. Love the stuff.
Just when i thought it couldn't get worse... meatloaf goes and dies twice in one month
How, in any way, would this be "more nutritional" than beef?
@T V Fiber is indigestible, literally. Saturated fat and cholesterol is necessary for every human cell, it's what every cell is made out of, specifically your brain and heart. The protein in this is incomplete, it doesn't contain the necessary amino acids nor are they in the correct amounts. It's 100% impossible for any plant to be as nutrient dense as beef
@@guerococinero Indigestible doesn't mean useless. Fiber softens stool, making for more pleasant bowel movements. Severe deficiency can lead to serious health problems, and not having to strain also reduces stroke risks for those with high blood pressure.
As for cholesterol and saturated fat, you're also mostly made of water but you shouldn't get more than you need. Excessive amounts of saturated fat and cholesterol lead to heart disease, which is the single largest cause of death for residents of developed nations. Fiber also assists with this iirc. Reduces levels of cholesterol.
As for the amino acid concerns, I am unsure. But "nutrient dense" is relative to what nutrients one needs. Generally those of us in developed countries are in far greater need of more micronutrients and fewer calories. Approximately a third of this population is overweight or obese. Most vegetables do this job better than most meats.
@@batrachian149 The "soften stool" claim is purely subjective. There's literally thousands of people who claim that their digestion improves when they completely eliminate fiber.
You really still believe that cholesterol and saturated fat is what cause heart disease? Heart disease and cancer was unknown to ancient people, who valued meat above all foods. Because ancient people knew how to feed themselves. They knew what they needed to survive, this population does not.
It wasn't until highly processed carbs and vegetable oils were introduced that you see heart disease. Yes, a third of the population is obese. What do they eat? The SAD, which is mostly plant based.
Meat is, in every definition, more nutrient dense. Not only that, it's more absorbed and used by the human body. It's not opinion that is fact. You cannot get all essential amino acids from any plant or any combination of plants. Period. You cannot get Vitamin A, Vitamin D, Vitamin K2, Vitamin B12, heme iron (the only type of iron us humans can use), saturated fat, cholesterol, etc.
@T V how does "a balanced diet makes this a moot point"? I just named like 5 vitamins you can't get from any plants, so obviously balance isn't what it's about. It's about the fact that meat is a necessity.
Yeah I mean those sources are whatever, I can look up a source for anything. Including studies where additional fiber is shown to make abdominal pain and constipation worse. Or where heart disease is linked much closer to unsaturated fat. Or where cholesterol intake is linked to longer lifespan.
So, let's just use common sense. According to Google the best sources of unsaturated fat are olive oil, canola oil, avocados, nuts, and seeds. Best sources for saturated fat things like beef, chicken, salmon, butter, etc.
So, I'm supposed to believe that what humans should eat is NOT the animal products that have been around for millions of years and that our ancestors went to great lengths to have. Instead, I would be healthier if i would just drink canola oil and eat avocados?
Avocados aren't grown here and canola oil was invented like 100 years ago, if that.
Believe me I get it, I used to be the same way. Doctors, government, environmentalists, they all like to push the anti-meat agenda. They clearly want everyone to eat less meat. And it's just "common knowledge" in the American psyche now that red meat = bad. I just find it fascinating how things like processed grains, man made fruits and vegetables, and highly inflammatory oils are all fine but MEAT = BAD 👎
Anyways, back to all of the vitamins I named that you can't get from plants, only animals. What should we do about that? Just take 5-10 supplements per day or..?
@T V Can you please point me in the direction of a single person who is thriving without meat? Just one vegan who is thriving without it, can't think of one. Meat is absolutely a necessity for a healthy human being.
Then you go on to say you can have all of these GMO vegetables, as long as you have beef with it... but also it's not necessary to have meat.
You keep saying "balanced diet", what does that mean? Who determines balance? Let me guess. The ones who pay for the studies you cite, like Big-Ag and Big-Pharma.
It is in no way "factual" that fiber helps digestion. But let me guess General Mills funded a study and now that's fact too.
I get it, you copy and paste things from Google. You talk like a vegan half the time, inaccurate and unable to grasp reality, and then you'll randomly go off on cholesterol secretion levels like it's anything you ACTUALLY understand.
You'll go on after this about how you actually understand everything blah blah blah, and how I'm the one confused. It's okay. I don't expect you to get it. You are just like the obese people of this country, regurgitating the same information you've been spoonfed by American institutions and somehow coming to the conclusion that it's FACT.
Look around. Everyone is sick and fat. We eat seeds and seed oils, GMO plants, grains, breads, etc. All of that started 100-or so years ago. It's really not hard to grasp what is healthy and what's not.
I've mentioned Vitamin A, Vitamin D, Vitamin K2, Vitamin B12, Heme-Iron, and cholesterol. I could go into the lack of certain amino acids in plants. I could go into the indigestibility of plants, and how we cant actually utilize the nutrients that you see on labels. Now, would you like to address how any of those are achieved through a balanced mixture of plants? 🥦🥕🍅
India has the most number of vegetarians and vegans. They too experiment with number of substitutes, specially vegetarian restaurants.
One of my trips to India, a friend of mine took me to a restaurant in Southern India and ordered Pulav/Pilaf and was just perfect tastes wise and meaty mouth fill and it had mutton like pieces. Upon enquiring we were told that the mutton like pieces were of a unriped Jack Fruit!
I request Chef John to experiment a vegetarian pilaf with Jack fruit!
My mom would always put bacon strips and ketchup on the top of her meatloaf. This looks awesome
I was thinking this would be awesome with bacon on top . . .
RIP Meatloaf.. Interpret that how you will.. 🤔🤭
Cannot wait to try. I just made your meatless meatballs for the second time. Outstanding!! 👏🏼👏🏼 And I’m a meat lover. 👍🏼
Mushrooms are a great meatish substitute! Better Than Bouillon makes Sautéed Onion and Roasted Veg flavors, which are def beef adjacent tasting. Better, I think... and I eat meat.
I'm not a vegetarian, but I feel like you could substitute the beef base with some (red?) miso paste for a truly vegetarian dish and get a fairly similar result (maybe go easier on the salt/soy sauce?).
Great idea
There is also beefless bouillon that could be use and egg replacer and vegan Parmesan. That would be vegan, the recipe is already vegetarian.
whish I could give this a super like
Yeah!!! 👍👍👍👋🙏
Love this, as a vegetarian, I only need to modify few ingredients!
!!!CAUSION!!!
If you are a vegetarian, normal Worcestershire sauce IS NOT vegetarian. You will need to get vegetarian Worcestershire sauce.
Looks interestingly tasty. Unfortunately it'd never get finished in my kitchen as I'd never be able to resist to temptation to drop a steak or pork chop in with the browned mushrooms and have it that way.
Me too!!! A big knob of butter and a spoon of Better Than Bouillion Roasted Beef Base is how I usually make them.
I don't care because I eat anything but you should have specified that this isn't a vegan recipe at the beginning for the people that will expect something like that from the title
With the price of mushrooms and the amount used, I would challenge your thought that this is much more economical than a traditional meatloaf. It looks excellent though.
Mushrooms are super cheap. I buy 10+ big jumbo white mushrooms and the most I've ever paid for that was 4 dollars. The smaller ones you can get over 20 for 3-4 dollars. It really depends on what mushrooms you use, If you use shiitake mushrooms you are going to be paying a lot. But the regular white mushrooms are pretty cheap.
@@Alekkssandra I can buy 93% ground beef on sale right now for $3.49/lb. Mushrooms are about $3.99/lb. Phx, AZ.
@@xurx2838 I am very suspicious of this hamburger. LOL
@@xurx2838 not here ground beef is way higher than that. Almost 5.00 a pound for the fatty stuff
I am in Washington state, I know the price of meat has gone way up this year because my mom complains about it. I don't buy meat so I am not sure what the price is on 1lb of ground beef is right now. But, sounds like such a small difference so to me it doesn't really matter.
Try using ground mustard. Ketchup, worcestershire? lol ground mustard and brown sugar. The ground mustard has an amazing twang. That being said, WOW Chef John you are so creative this looks amazing gotta try it!
I’m not a vegetarian but my stomach was growling watching you tear into that my friend.
Having a Vegan, a Vegetarian, and two Carnivores, me being one, in the house, cooking gets very creative...lol
I have made many dishes with every type of Mushroom you can name, and Lentils..
I can make this for the V&V, with a few replacement ingredients, and we two Carnivores can also enjoy!
Always love watching you! Thank you for the meatless option!♥️
Ugh. Given the ingredients used whats the point? Eggs, beef broth, and Parmesan cheese? Who’s your audience for this dish? It’s definitely not vegan, and not even vegetarian. This is terribly my dude.
This looks amazing, Chef John, I can't wait to try it. That said, you did omit the most important test of a meat-or-meat-adjancent loaf-like product: does it make a good sandwich? I'm pretty ambivalent to a plate of meat loaf, but a good meat loaf sammie is a thing of beauty. Thanks for yet another wonderful recipe.
Love lentils and mushrooms. I'm hungry now.
Your video definitely makes me hungry, the ingredients sound so wonderful.
Nothing is better than beef. Lamb is the closest runner up, but beef is the king of all animal flesh. Pork is a class of its own and is sacred as far as I'm concerned so I won't include it in a comparison with anything else. Claiming pathetic legumes as superior to a noble beast is just sacrilege at least if not outright blasphemy. Shame on you Chef John, dirty filthy perverted shame!!!
Still love the channel though.
Love this! You should definitely do more meatless recipes!
Try using Saltines instead of bread crumbs. I don't use breadcrumbs that much, so they inevitably go off, but Saltines get used and eaten regularly. And even if they're a little stale, they don't go off like breadcrumbs do. They give a much nicer texture, and work much better as a binder.
I was concerned that this used one of the fake meat products (it doesn't.) I find them utterly disgusting in their raw form; the one I tried reeked like cat food. Thanks Chef John for making your own veggie and grain meat substitute.
I like mushroom and lentil loafs great flavour, but I do not get it when vegetable dishes have to be named as oxymoron meat dishes "meatless meatloaf" or the" bleeding meatless hamburger"
Also modern day vegetable/fruit growth, meat growth are all hard on the environment and nutrition content.
A beef/sheep/goat raised naturally does not require cleared land, herbicides or pesticides or water from aquifers. The nutrition profile is far greater with grass finished animals than stock yard.
Same as veggies and fruits, there are many which are protective of each other and have synergies to nutrient production. We now buy fruits and veggies which are ripened without the sun, and are not ripe, or have been grown with man made fertilizers and pesticides.
Buy locally grown in season proteins and veggies just the way nature intended them to be.
Just yesterday I bought 4 packs of mushrooms to keep on hand in the freezer, and today I now know what I'm going to do with them! Cheers 🍻
I did not know you could freeze mushrooms! Do you have to cook them first?
@@debby8428:
No, I just leave them in their store packaging and put two packs at a time into 1 gallon freezer bags, squeeze the air out and presto. There is really no need to pre-thaw them either if you are just cooking them. They thaw so quickly in whatever dish you are making. Just keep in mind that if you freeze them they will only be good for cooking. You would not want thawed mushrooms in a salad for example.
Cheers 🍻
@@Finite-Tuning Thank you!!!
@@Finite-Tuning I do the same, frozen mushrooms so useful. Likewise frozen sliced onions if you don't have time to chop. Also dried shitake mushrooms to be rehydrated with wine. And frozen grains of corn which can be used as is in salads, they self-thaw so quickly.
Don’t …. Just not liking this trend of replacing meat with fake meat…
Make a veggie meal no problem but replacing meat with these “better than meat” is garbage
I love all your meals … sweet or savoury
❤️
The food looks like it is sick
I know most of your audience lives in first-world countries so here's an explanation of why we don't normally use Parmigiano Reggiano (aka the real deal) in the Third World: a cup of grated PR would cost you here about the same as three pounds (!) of beef, so it would be totally pointless to try and save on the meat only to spend all your money on cheese
The amount of mushrooms he used would have cost me over $15, and I'm pretty sure I can get a kilo of ground meat for less than that. But if meat prices do go up, or worse yet it is in short supply, this would be worth trying.
Just checked prices at my local Jewels. $3.79 lb for 85/15 ground beef and $4.79 lb for fresh mushrooms.
That actually looks rather inviting 👍 I will be trying this recipe, but I’m going to omit the oats and use precooked black rice instead. The Black and red rice have such a nice deep earthy flavor, it’ll probably be really tasty.
Cindy Crow,good idea with the black rice,I like your thinking here!
I just can't. 🤦🏼♂️
I use lentils for the bean bags for my cornhole set. I just like meat rather than a substitute.