Vegan Meatloaf

Name: Vegan Meatloaf
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 1 loaf, 8 serving(s)
Ingredients: 1 onion, finely diced; 2 tablespoons olive oil, plus additional to oil pan; 2 garlic cloves, minced; 2 cups cracker crumbs (whiz in food processor) or 2 1/2 cups corn flakes; 3/4 cup walnuts, finely chopped (optional, but good!); 1 cup oatmeal (uncooked); 1 cup carrot, grated (optional, but good!); 1/4 cup parsley (freshly chopped); 1 teaspoon sage, dried (or more fresh); 1/2 teaspoon rosemary (crushed, more if fresh); 2 cups mushrooms, whizzed until chunky in food processor (2 cups after processing); 3 tablespoons nutritional yeast flakes; 1 tablespoon soy sauce or 1 tablespoon tamari soy sauce; 1/4 teaspoon black pepper (freshly ground); 1 cup soymilk; 3 tablespoons flax seeds; 1 cup tofu, any variety

⏱ 95 mins 🍽 1 loaf, 8 serving(s) 🏷 Vegan

This vegan meatloaf is a hearty and flavourful dish, far from the bland stereotype. Often called a nut loaf or mushroom loaf, it combines ingredients like walnuts, mushrooms, oats and tofu for a satisfying texture. It is an ideal centrepiece for a comforting meal and makes excellent sandwiches the next day. The recipe yields one loaf, serving eight people, and requires about 95 minutes to prepare and bake.

Ingredients

1 onion, finely diced
2 tablespoons olive oil, plus additional to oil pan
2 garlic cloves, minced
2 cups cracker crumbs (whiz in food processor) or 2 1/2 cups corn flakes
3/4 cup walnuts, finely chopped (optional, but good!)
1 cup oatmeal (uncooked)
1 cup carrot, grated (optional, but good!)
1/4 cup parsley (freshly chopped)
1 teaspoon sage, dried (or more fresh)
1/2 teaspoon rosemary (crushed, more if fresh)
2 cups mushrooms, whizzed until chunky in food processor (2 cups after processing)
3 tablespoons nutritional yeast flakes
1 tablespoon soy sauce or 1 tablespoon tamari soy sauce
1/4 teaspoon black pepper (freshly ground)
1 cup soymilk
3 tablespoons flax seeds
1 cup tofu, any variety

Method

Combine all the listed ingredients except for the soymilk, flax seeds and tofu in a large bowl.
Place the soymilk, flax seeds and tofu into a food processor and blend them until smooth.
Pour the blended wet mixture over the bowl of dry ingredients and mix everything together completely.
Check the consistency. it should be moist and hold together without being liquid. Adjust by adding more soymilk if too dry or more crumbs if too wet.
Transfer the mixture into a greased 8 X 11 inch baking pan, spreading it out evenly.
Bake at 350 for about 1 hours 15 min, until the top is browned and the loaf feels firm to the touch.
Allow the loaf to cool slightly. It firms up further upon standing and is excellent served the following day.
Serve slices with your choice of gravy, BBQ sauce or ketchup. Leftovers are perfect for sandwiches.

Nutrition (per serving)

Sodium169200 mg

Recipe details

CategoryVegan

Authorannh53182