Hearty Vegan Meatloaf (Protein Rich, Easy, Gluten Free)

This vegan meatloaf is not only a great recipe for Christmas but also for any other occasion. It’s hearty, flavorful, packed with protein, gluten-free, plant-based, and easy to make.

Ingredients:

  • 2 big potatoes, peeled (400 g)
  • 1 tbsp vegetable oil
  • Two 15 oz cans black beans or kidney beans, drained and rinsed (about 500 g)
  • 2/3 cup chopped onion (100 g)
  • 2 medium-sized ribs of celery chopped (100 g)
  • 3 cloves of garlic, minced
  • Spice mix: 1/2 tbsp onion powder, 1/2 tsp caraway seeds, 1/2 tsp ground cumin, 1/2 tsp dried thyme, 1/2 tsp red pepper flakes, 1/2 tsp smoked paprika, 3/4 tsp sea salt, pepper to taste
  • 1 tbsp soy sauce or coconut aminos
  • 1 tbsp balsamic vinegar
  • 1/2 cup chopped walnuts or sunflower seeds for a nut-free version (60 g)
  • 1 cup oats preferably instant oats (gluten-free if needed) (90 g)
  • 2 tbsp tomato paste (60 g)
  • Serve with hot sauce (optional)

Instructions:

  1. Chop potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot and mash with a potato masher (don’t use a food processor or blender).
  2. Time to preheat the oven to 375 degrees F (190 degrees C).
  3. While the potatoes cook, heat 1 tbsp oil in a skillet or pan over medium heat and add chopped onion.
  4. Fry for about 3 minutes, then add garlic, celery, all spices, soy sauce, and balsamic vinegar and fry for a further 3-5 minutes. Stir occasionally. Add beans and turn off the heat after one minute.
  5. Transfer the bean/veggie mixture to the pot with the mashed potatoes and add tomato paste, oats, and chopped walnuts.
  6. Use the potato masher or your hands to mix everything together.
  7. Line an 8-inch or 9-inch loaf pan with parchment paper and put the meatloaf mixture into the pan. Press it down firmly.
  8. Bake in the oven for about 40-50 minutes. Carefully take the loaf out of the pan once it has cooled a bit and then let it cool completely. It will be still quite soft during the first 2 hours, so it’s best to put it into the fridge for at least 3 hours (or overnight) to firm up. You can reheat it in the oven or microwave! Serve with hot sauce and/or a mushroom sauce/gravy!
  9. I have included the recipe for the mushroom sauce below in the recipe notes.

NOTES:

Recipe mushroom sauce:

  • 1 1/2 cups vegetable broth (360 ml)
  • 1/4 cup plant-based milk (60 ml)
  • 1 onion, chopped
  • 2 cloves garlic
  • 2 cups mushrooms, sliced
  • 1/2 tbsp vegetable oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce or coconut aminos
  • Spice mix: 1 tsp onion powder, 1/2 tsp dried thyme, 1/3 tsp smoked paprika, 1/4 tsp red pepper flakes, sea salt, and pepper to taste
  • 1 tbsp cornstarch (to thicken)
  • Fresh parsley to garnish
  1. Heat oil in a skillet, add onion and fry over medium heat for 3 minutes. Add garlic, mushrooms, spices, balsamic vinegar, and soy sauce and fry for a further 3-4 minutes.
  2. Add broth and let simmer over medium heat for about 7-10 minutes (the longer you simmer the sauce, the more flavorful and thicker it will be).
  3. In a small bowl mix cornstarch with plant-based milk and add it to the skillet. The sauce will get thicker. Keep simmering for a further 1-2 minutes.
  4. If you want a smooth gravy mix the sauce in a blender. Enjoy! Store leftovers in a container in the fridge (can be kept in the fridge for about 3-4 days).

Source: elavegan.com

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