Loaf Into Meatless Monday
By: Shoshanna Levy
Published: May 9, 2011

This veggie meal is a perfect balance of nutrients and is soy, dairy, and gluten free. It includes a rainbow of veggies, and high quality protein from the nuts and hemp seeds. From vegan to omnivore, anyone can enjoy this hearty and delicious all in one meal.
Veggie Meatloaf
2 tbsp organic ghee or coconut oil
1 medium red onion, finely chopped
4 stalks green spring garlic, finely chopped
5 stalks celery, finely chopped
1 red pepper, finely chopped (omit pepper if avoiding nightshades)
2 tbsp curry powder, to taste
2 cups kale, stems removed & chopped
1 bunch asparagus, tips removed, cut in half
1 cup purple cabbage, chopped
1 bunch spring onions finely chopped
1 cup nuts, chopped
1/4 cup hemp seeds
1tsp Himalayan or sea salt
black pepper, to taste
1 cup buckwheat cooked in 2.5 C water with 1 tsp sea salt for 45 minutes
Melt oil in a large skillet. Then saute onions, garlic, celery, kale stems, and red pepper until soft. Add curry powder, salt, and black pepper. Next, add kale and saute until soft. Add cooked buckwheat and saute all together. Fold in spring onions and asparagus. Place mixture in a lightly oiled loaf pan.  Bake at 375 degrees for 30-40 minutes.
enjoy!
photos: llsimon53 and Tschor