Easy Vegan Meatloaf Food

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VEGAN MEATLOAF



Vegan Meatloaf image

This vegan meatloaf with an easy tomato glaze is the perfect comfort food! It's super delicious, hearty, and easy to make. It makes a great Sunday dinner along with potatoes and a salad!

Provided by Sina

Categories     Entrée     Main Dish

Time 1h

Number Of Ingredients 26

2 cups cooked brown lentils ((either use one can of lentils or cook them yourself))
2 cups cooked chickpeas ((either use one can of lentils or cook them yourself))
2 onions, chopped
2 large cloves of garlic, minced
2 tablespoons ground flaxseeds
3/4 cup walnuts
1 large carrot, cut into small pieces
1 cup rolled oats
2 tablespoons tomato paste
1/3 cup + 1 tablespoon unsweetened almond or soy milk
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 tablespoons fresh parsley
salt, to taste
black pepper, to taste
1/4 cup ketchup
1/4 cup tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/2 teaspoon paprika powder
1 teaspoon vegan Worcestershire sauce
1 teaspoon maple syrup

Steps:

  • Sauté the onion and garlic for about 2 minutes. Then add the chopped carrots and cook them for another 3 minutes.
  • Put about 6 tablespoons of the cooked lentils aside. Put all of the ingredients except for the spices into a blender or food processor and blend until you have a sticky but chunky mixture. It's very important that you make sure to not overdo it, so the vegan meatloaf will still have some texture.
  • Add the remaining lentils and season with thyme, oregano, salt, pepper, and fresh parsley. Preheat your oven to 350 °F.
  • Place the mixture into a loaf pan lined with parchment paper. Make sure to let the parchment paper overlap the loaf pan, so it's easier to remove the lentil loaf once it's done.
  • Bake the vegan meatloaf for 30 minutes. In the meantime make the tomato glaze. Combine all ingredients in a small bowl and whisk well.
  • After the 30 minutes of baking time are over, take the vegan meatloaf out of the oven and evenly spread the tomato glaze on top. Then return it to the oven and bake it for another 15 minutes at 350 °F.
  • Allow to cool in the pan for about 10 minutes. Then carefully lift it out with the parchment paper. Slice and sprinkle with freshly chopped parsley.

Nutrition Facts : Calories 339 kcal, Carbohydrate 45 g, Protein 14 g, Fat 12 g, SaturatedFat 1 g, Sodium 612 mg, Fiber 12 g, Sugar 8 g, ServingSize 1 serving

EASY VEGAN MEATLOAF



Easy Vegan Meatloaf image

Make this hearty, easy vegan meatloaf recipe for holiday dinners or weeknight meals. Using chickpeas as its base, this classic recipe is vegan, nutritious, and can be made gluten-free!

Provided by Kirsten Nunez, MS

Categories     Dinner

Time 1h15m

Number Of Ingredients 24

1 small white onion (chopped)
1 1/2 teaspoons minced garlic (or 4 fresh cloves, minced)
2 celery stalks (chopped)
2 medium carrots (chopped)
2 cans 15 oz canned chickpeas
3 tablespoons fresh parsley (chopped)
3 tablespoons fresh sage (chopped)
3 tablespoons fresh oregano (chopped)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup ketchup
1/4 cup vegan Worcestershire sauce
1/4 cup low-sodium soy sauce (or tamari)
1/2 to 1 teaspoon liquid smoke
1 cup panko breadcrumbs
1/2 cup non-dairy milk (unsweetened)
2 tablespoons ground flax
oil
1/4 cup ketchup
1 tablespoon maple syrup or brown sugar
1 teaspoon vegan Worcestershire sauce
1 teaspoon apple cider vinegar
1 teaspoon garlic powder
1/4 teaspoon smoked paprika

Steps:

  • Preheat the oven to 375° F. Line a loaf pan or dish parchment paper or aluminum foil.
  • Add the chickpeas to a food processor, then pulse until slightly more than half is mashed. It's okay if there are some chunks. Avoid over-processing the chickpeas, as this will make the finished meatloaf too mushy. Transfer the chickpeas to a large mixing bowl.
  • Heat about 2 tablespoons of oil to a large skillet. Add the onion, celery, and carrots. Cook for 5 to 7 minutes over medium heat, or until the onion is fragrant and tender. Add the garlic and cook for another 30 seconds. Let cool for about a minute, then add to the food processor. Pulse until crumbly and add to the bowl.
  • Add the fresh herbs, salt, pepper, ketchup, Worcestershire sauce, soy sauce, liquid smoke, breadcrumbs, non-dairy milk, and ground flax. Stir until fully combined. Try to form a small patty, as if you were making veggie burgers. The mixture should clump and stick together. If it's too dry, slowly add non-dairy milk.
  • Transfer the mixture into the lined loaf dish. Press down until to flatten; make sure it's very compact. Bake for 30 minutes.
  • Meanwhile, make the meatloaf glaze. Combine all the glaze ingredients. Spoon over the meatloaf and return to the oven. Bake for 25 minutes, or until golden brown and the edges are crispy. Let sit for 15 minutes before slicing.

Nutrition Facts : Calories 220 kcal, Carbohydrate 38 g, Protein 9 g, Fat 4 g, SaturatedFat 1 g, Sodium 1201 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving

VEGAN MEATLOAF



Vegan Meatloaf image

This lentil loaf is the best vegan meatloaf you will ever eat! Make it the day before, enjoy it for dinner, and make cold vegan meatloaf sandwiches for lunch! YUM! And if you love this recipe, stuff a bell pepper, portobello mushrooms, or some pasta shells with this yummy lentil mixture.

Provided by Kathy Carmichael

Categories     Entrees

Time 1h

Number Of Ingredients 17

2 cups prepared brown lentils
1/2 cup white or yellow onion (diced (1/2 onion))
1 large carrot (diced (about 1/4 cup))
2 stalks celery (diced (about 1/4 cup))
1/2 cup red pepper (diced (half a red pepper))
1 1/4 cup chopped mushrooms
2 cloves (garlic, minced)
2 Tablespoons tomato paste
1 Tablespoon bbq sauce of choice
1 Tablespoon yellow mustard
2 Tablespoons flaxseed meal
1 Tablespoon fresh parsley (chopped)
1 teaspoon salt
1 teaspoon pepper
1/2 cup quick oats
1/2 cup whole wheat bread crumbs (I used Dave's Bread and made my own bread crumbs, but prepared bread crumbs is fine)
Extra bbq sauce for the top after cooking

Steps:

  • Pre-heat oven to 350
  • Chop onion, celery, mushrooms, red pepper, and carrot (diced). I used the small blade on my favorite vegetable chopper.
  • In a large skillet, cook onion, garlic, mushrooms, carrots and celery, and salt and pepper until browned. (You may use a little vegetable broth to avoid sticking )
  • In a food processor, pulse the prepared lentils, quick oats, flaxseed, bread crumbs, cooked vegetables, tomato paste, bbq sauce, mustard, and parsley in a food processor.
  • The finished product should be chunky; do not over Pulse.
  • Use a silicone backing or placed parchment paper in the base of a glass loaf pan. If you don't have a loaf pan, you may form the dough into a loaf shape on a cookie sheet.
  • Place dough into the loaf pan and gently press the top to form a bread shape on top.
  • Cover with aluminum foil.
  • Bake for 35 minutes, covered.
  • Uncover after 35 minutes, and drizzle additional bbq sauce on top.
  • Return to oven for 10 minutes uncovered.
  • Remove from oven; recover and let stand for 10 minutes before cutting.
  • I find it easier to remove it from the pan before cutting.

Nutrition Facts : Calories 92 kcal, Carbohydrate 17 g, Protein 5 g, Fat 1 g, Sodium 281 mg, Fiber 5 g, Sugar 3 g, SaturatedFat 0.1 g, UnsaturatedFat 1.2 g, ServingSize 1 serving

EASY VEGAN "MEATLOAF"



Easy Vegan

This is a vegan "meatloaf" that tastes like and has the consistency of regular meatloaf. I used my mom's age-old recipe and veganized it. A little of the tomato sauce can be saved to glaze the top or you can use ketchup. I like making meatloaf sandwiches out of this!

Provided by papebj

Categories     Vegan Main Dishes

Time 1h50m

Yield 8

Number Of Ingredients 12

cooking spray
1 (15.5 ounce) can garbanzo beans, drained
1 (15.5 ounce) can dark red kidney beans, drained
1 (16 ounce) package firm tofu, drained
1 (15 ounce) can tomato sauce
1 cup rolled oats
1 medium green bell pepper, diced
1 tablespoon dry vegan egg replacer
1 teaspoon onion powder
1 teaspoon garlic powder
1 pinch oregano, or to taste
salt to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
  • Combine garbanzo beans and kidney in a food processor; pulse until smooth. Crumble tofu into the food processor; pulse until well combined and mixture resembles ground meat.
  • Transfer mixture to a large bowl. Add tomato sauce, oats, bell pepper, onion, egg replacer, onion powder, garlic powder, oregano, and salt; mix by hand until combined.
  • Form mixture into a loaf shape and place in the prepared baking dish.
  • Bake in the preheated oven until cooked through, about 1 hour 30 minutes.

Nutrition Facts : Calories 189.8 calories, Carbohydrate 23 g, Fat 6 g, Fiber 6.9 g, Protein 14.2 g, SaturatedFat 0.9 g, Sodium 406.2 mg

REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)



Really Good Vegetarian Meatloaf (Really!) image

High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!

Provided by SaraFish

Categories     Grains

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oats
3/4 cup monterey jack cheese or 3/4 cup American cheese
1 egg, beaten
4 1/2 ounces spaghetti sauce or 4 1/2 ounces tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper

Steps:

  • Add salt to water and boil in a saucepan.
  • Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
  • Remove from fire.
  • Drain and partially mash lentils.
  • Scrape into mixing bowl and allow to cool slightly.
  • Stir in onion, oats and cheese until mixed.
  • Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
  • Mix well.
  • Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
  • Smooth top with back of spoon.
  • Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
  • Cool in pan on rack for about 10 minutes.
  • Run a sharp knife around edges of pan then turn out loaf onto serving platter.

Nutrition Facts : Calories 264, Fat 10.2, SaturatedFat 5.2, Cholesterol 69.1, Sodium 810.4, Carbohydrate 29, Fiber 7, Sugar 3.6, Protein 14.8

VEGETARIAN MEATLOAF THAT TASTES LIKE MEATLOAF!



Vegetarian Meatloaf That Tastes Like Meatloaf! image

My co-worker made one of these, and I was lucky enough to be able to buy it in an auction. YUMMY! The texture was perfect, and there was no grease, unlike in a traditional meatloaf. I highly recommend it. He got the recipe from a BOCA Ground Crumbles package.

Provided by CorriePDX

Categories     Low Cholesterol

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

12 ounces soy crumbles
1/2 cup plain breadcrumbs
1 small onion, finely chopped
1 stalk celery, chopped
1/2 cup egg substitute
1/2 cup barbecue sauce
1/4 cup ketchup

Steps:

  • Heat oven to 350°F
  • If crumbles are frozen, microwave crumbles in medium bowl on high for 1-1/2 minute
  • Add all remaining ingredients except ketchup; mix lightly. Let stand 5 minute.
  • Shape into loaf in 8-inch pie plate; top with ketchup.
  • Bake35 minute or until center is done (160ºF).

Nutrition Facts : Calories 305, Fat 12.4, SaturatedFat 3, Cholesterol 0.3, Sodium 953, Carbohydrate 24.9, Fiber 5.3, Sugar 7.6, Protein 23.8

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From justeasyrecipe.com


15 EASY VEGAN RECIPES | ALLRECIPES
15 Easy Vegan Recipes for Beginners. Vegan food doesn't always have a reputation for being easy to make, but these simple vegan recipes are prepared to change all that. Ready in an hour or less, these delicious dishes range from hearty mains like black bean burgers to sweet desserts like vanilla cupcakes.
From allrecipes.com


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