By now, you should be aware of this super neat-o Canadian brand that makes the most delicious infused maple syrups: PURE Infused Maple Syrup.
I first sampled their Chipotle & Lemongrass infused syrup in my recipe for Chipotle Maple Glazed Tofu Burgers (they’re seriously amazing so if you can come up with an excuse to make them, I suggest you do that ASAP!)
Next, I shared my excitement over getting chosen as one of Pure’s new Brand Ambassadors in this recipe for Chocolate Strawberry Oatmeal featuring Pure’s Lavender Chai infused syrup.
And lastly, as my first REAL post for PURE Infused I shared this seasonal recipe: Gingerbread Tea Latté with their Cinnamon, Nutmeg & Cloves syrup.
Today’s recipe features the most adventurous syrup of the bunch (well, to me, at least!), Maple Gastrique. Maple Gastrique combines maple syrup with spicy ginger and the tang of apple cider vinegar, and it just happens to be the ideal base for a sophisticated and addictive “meatloaf” glaze.
This vegan loaf features sweet potato, kale, and black beans. The loaf is bulked up with hearty lentils, mushrooms, and oat flour. A touch of garlic and oregano give it a warm fall/winter flavor that makes this dish welcome at every holiday event leading up to the end of the year.
It also happens to be a great anytime weeknight meal. PS: The leftovers make for some seriously superb vegan meatloaf sandwiches. 😉
Head on over to Pure Infused’s website to grab the recipe. Happy Cooking!
This post is sponsored by . Find them on , , and , or learn more about this awesome Canadian company on their website: