VEGAN "MEATLOAF"
Traditional easy-to-make vegan "meatloaf". Love pairing this with a green and a fruit for a well-balanced, colorful meal. Since everything is getting mixed together, no need for perfection and fine knife skills with this recipe. It makes great leftovers!
Provided by KA
Categories 100+ Everyday Cooking Recipes Vegetarian Protein
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Heat olive oil in a pan over medium-high heat; add onion and garlic. Saute until fragrant and slightly soft, 3 to 5 minutes.
- Combine water and egg substitute in a large bowl; add onion mixture, vegan beef crumbles, baguette, 1/4 cup ketchup, and parsley. Mix together by hand until well combined. Transfer mixture into the prepared loaf pan.
- Bake in the preheated oven for 30 minutes.
- Meanwhile, stir remaining ketchup and brown sugar together in a small bowl.
- Remove the loaf from the oven and brush with the ketchup mixture. Continue to bake until browned and a toothpick inserted into the center comes out mostly clean, about 30 minutes more. Let rest for about 10 minutes before slicing and serving.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 22.8 g, Cholesterol 0.1 mg, Fat 10.1 g, Fiber 4.9 g, Protein 23.1 g, SaturatedFat 0.7 g, Sodium 725.2 mg, Sugar 9.5 g
VEGAN MEATLOAF
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
VEGETARIAN / VEGAN MEATLOAF
This is adapted from Vegetarian Times and is just about the best meatloaf ever - vegan, vegetarian or 'carnivorian' ... it's the 'meatloaf' sandwich recipe - http://www.vegetariantimes.com/recipes/10244 - I've added nutritional yeast to boost the flavor and add B vitamins. My Domestic Accomplice's daughter made this for Christmas ... it was better than the turkey! You may also add mushrooms and/or red or green bell pepper, chopped and sauteed. I also use lemon pepper rather than regular pepper. And if you're on a stricter low-carb diet, you can substitute half of the rolled oats with flax seed meal.
Provided by One Happy Woman
Categories Vegan
Time 1h10m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Grind walnuts in food processor to a powder and set aside.
- Reconstitute soy granules in hot water or vegetable broth according to package directions.
- Coat medium skillet with cooking spray and place over medium heat.
- Add chopped celery and onion and garlic and saute 4-5 minutes or until tender and remove from heat.
- Mash drained tofu in large bowl.
- Mix in walnuts, vegetables, drained soy granules, oats, soy sauce, nutritional yeast, mustard and poultry seasoning and ketchup - salt and pepper to taste.
- Coat 9x5 inch loaf pan with cooking spray and spoon mixture into pan and press.
- Spread a layer of ketchup or barbecue sauce over this, if you like.
- Bake 55-60 minutes or until inserted knife comes clean.
Nutrition Facts : Calories 173.5, Fat 8.6, SaturatedFat 0.9, Sodium 1241.3, Carbohydrate 17.4, Fiber 5.5, Sugar 2.6, Protein 10.1
VEGAN MEATLOAF
This vegan meatloaf is the best ever. It's hearty, satisfying, loaded with flavor and glazed with a sweet and spicy tomato sauce.
Provided by Alison Andrews
Categories Main Course
Time 1h
Number Of Ingredients 20
Steps:
- Add the chopped onion and crushed garlic to a frying pan with the olive oil and sauté until the onions are softened.
- Preheat the oven to 375°F (190°C). Spray a loaf pan with non-stick spray and line it with parchment paper so that the meatloaf can be easily lifted out. Set aside.
- Drain the chickpeas and add to a mixing bowl. Mash with a fork or potato masher until roughly mashed.
- Make your breadcrumbs by breaking up the 4 slices of bread and placing into a blender and pulse blending until it makes breadcrumbs (see notes*).
- Add the breadcrumbs, soy sauce, sweet chili sauce, dijon mustard, flaxseed meal, nutritional yeast, garlic powder, tomato paste and cayenne pepper to the mixing bowl. Add in the cooked onions and garlic. Mix very well into a thick batter. Make sure everything is evenly mixed (it's a very thick mix). Transfer this into the parchment lined loaf pan and smooth down with the back of a spoon.
- Cover with foil and bake for 30 minutes.
- While the meatloaf is baking, mix the tomato paste, brown sugar, maple syrup, garlic powder, salt and paprika in a bowl and stir together.
- When the meatloaf has baked for 30 minutes, remove it from the oven and remove the foil. Spread on the tomato glaze evenly and return it to the oven, (no foil, uncovered) to bake for a further 15 minutes.
- Remove from the oven and allow to cool for at least 10 minutes before removing from the loaf pan by lifting the meatloaf out with the parchment paper. Let it cool for another 10 minutes.
- Slice and serve with fresh basil.
Nutrition Facts : ServingSize 1 Serve, Calories 164 kcal, Sugar 7.9 g, Sodium 504 mg, Fat 3.9 g, SaturatedFat 0.4 g, Carbohydrate 25.8 g, Fiber 5.3 g, Protein 6.6 g
VEGAN LENTIL NUT "MEAT" LOAF
Incredible vegan lentil "meatloaf" with wholesome, whole-food ingredients like lentils, nuts, sweet potato, and mushrooms! Just 10 ingredients required for this flavorful, comforting entrée.
Provided by Minimalist Baker
Categories Entree
Time 1h30m
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees F (176 C) and line a standard loaf pan (or 8x8-inch baking pan) with parchment paper. Set aside.
- Heat a large cast-iron or metal skillet over medium heat. Once hot, add the oil and mushrooms and season with a pinch each salt and pepper and the coconut aminos or vegan Worcestershire. Sauté, stirring frequently, for 5-8 minutes or until caramelized. Set aside.
- Meanwhile, heat another large cast-iron or metal skillet (or use the same one as you cooked the mushrooms in) over medium heat. Once hot, add oil and arrange sweet potatoes in as even of a layer as possible. Then cover and cook for 4 minutes or until golden brown on the underside. Flip, add 3 Tbsp (45 ml) water, and cover. Cook for another 3-4 minutes or until tender and browned (but not mushy). Set aside uncovered to cool slightly.
- To a large (at least 7-cup) food processor, add nuts and pulse a few times into a loose meal. Then add sweet potatoes, mushrooms, and thyme, and pulse to combine. Lastly, add lentils, salt, and pepper and pulse to loosely combine but be careful not to purée.
- Transfer mixture to a large mixing bowl and add tomato paste and coconut aminos or vegan Worcestershire and stir until a loose dough forms. Then add bread crumbs (we like Ian's gluten-free panko) a little at a time (we used all of the recommended amount) until a thick dough forms. If for some reason it's crumbly (which may happen depending on the texture of your lentils), scoop half of the mixture back into the food processor and pulse until it's more finely puréed and then return back to the bowl and stir with the remaining mixture. If for some reason it's too wet, add more bread crumbs as needed.
- Taste and adjust flavor as needed, adding more tomato paste for added moisture / tomato flavor, coconut aminos or vegan Worcestershire for depth of flavor, salt for saltiness, or thyme to taste.
- Transfer the mixture to the parchment-lined loaf pan, spread, and press into an even layer (to avoid a crumbly loaf, tap pan on counter to settle the mixture and place parchment paper on top and press down firmly with a drinking glass or flat bottomed object to pack it well). Then add ketchup glaze (optional but adds plenty of flavor) and spread into an even layer. If not using the glaze, brush the top with a little oil to help the loaf retain moisture.
- Bake uncovered for 45 minutes or until golden brown on the edges and slightly dry to the touch. Remove from oven and let rest for 10-15 minutes in the pan. Then gently remove and carefully slice and serve.
- Leftovers keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 350-F (176 C) oven until warmed through.
Nutrition Facts : ServingSize 1 Slice, Calories 337 kcal, Carbohydrate 31.6 g, Protein 9.5 g, Fat 20.5 g, SaturatedFat 1.9 g, Sodium 622 mg, Fiber 7.3 g, Sugar 5.3 g
BEYOND MEAT® CLASSIC VEGAN MEATLOAF
This 100% plant-based Beyond meatloaf is freaking delicious! You can also make it with whole foods. Serve with your favorite veggie sides.
Provided by Nava Atlas
Categories Veganize This!
Time 2h5m
Number Of Ingredients 17
Steps:
- Preheat the oven to 375º F.
- Heat the oil in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and garlic and continue to sauté until all are golden.
- In a mixing bowl, combine the skillet mixture with all the remaining ingredients (other than the optional glaze topping). Work together thoroughly with a large spoon or clean hands.
- Transfer the mixture to an oiled 9-by-5-by 3-inch loaf pan (metal is preferable, though ceramic works, too. Glass is less desirable) and pat in. If you think your loaf pan will be sticky, line the bottom with a fitting piece of parchment. Or, if you want to be able to easily lift the loaf out of the pan, cut a piece of parchment to fit the bottom, sides, and enough to make "wings" on the side of the pan.
- Cover with foil and bake for 45 minutes.
- If you're using the optional glaze, combine the ingredients in a small bowl and stir together. After the initial 45 minutes of baking time, spread evenly on top of the loaf.
- Whether or not you're using the glaze, bake for 20 minutes longer, uncovered, or until the loaf looks firm and you can see browning around the edges (keep an eye out; you don't want it to burn!.
- Remove from the oven and let the loaf stand, covered, for 10 to 15 minutes. Loosen the loaf around the edges with a knife. Use a sharp knife to cut into 8 to 10 slices. Or if you've made parchment "wings," carefully lift out of the pan and set on an oblong serving plate before cutting.
VEGAN MEATLOAF #1
I got this recipe from a vegan meatloaf generator found here. http://www.veganlunchbox.com/loaf_studio.html All you do is check the boxes of what ingredients you would like and it makes a recipe for you! This is my first attempt and it was outstanding! It didn't hold together as well as I had hoped, but the flavor was unbelievable. I added a couple little extras of things I had in my kitchen, so here is the recipe with my extras.
Provided by tendollarwine
Categories Black Beans
Time 2h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Pulse the pine nuts in a food processor until it resembles a coarse meal. Empty into a large mixing bowl.
- Sauté the vegetables (minus the beans) with the oil over medium heat until everything is softened. Take off the heat.
- Preheat the oven to 350°F and grease an 8x8 baking dish with oil or spray. Add the beans, rice, vegetables, seasonings, soy sauce, ketchup and flour to the mixing bowl and mash/mix everything together. If the "batter" seems to dry, add some vegetable broth to moisten. If it seems to wet, add some more flour.
- Scoop the mix into the baking dish and level out the top. Place in the oven to bake for 1 hour. After about 40 minutes, take out the loaf and spread some ketchup over the top (optional) and place back in the oven to continue baking.
- Let the loaf cool for 10-15 minutes and either turn out onto a platter, or just serve out of the dish. I served mine with a baked potato and steamed veggies.
Nutrition Facts : Calories 278.2, Fat 13.2, SaturatedFat 1.4, Sodium 420.5, Carbohydrate 33.1, Fiber 8.1, Sugar 4.6, Protein 9.8
BEST VEGAN MEATLOAF RECIPE! (IMPOSSIBLE BURGER)
Juicy meaty won't fall apart meatloaf made with impossible burger that no one will believe is vegan!! THE BEST VEGAN MEATLOAF YOU'LL EVER MAKE!! 10 minutes prep time then baked to perfection! This delicious, easy recipe will blow your mind! You'll fool the heartiest of meat eaters! Nut free, easily gluten free.
Provided by Verna
Categories Mains
Time 55m
Number Of Ingredients 15
Steps:
- Preheat oven to 400° Line a 9x13 casserole dish with parchment paper. Set aside.
- In a small bowl mix together the breadcrumbs and vegan plant milk. Set aside.
- In a large mixing bowl add the rest of ingredients, Now add in the breadcrumb/milk mixture. Mix everything together well.
- Add the meatloaf mix on top of the parchment paper and form into a rectangular loaf shape. Bake uncovered for 35 minutes.
- While loaf is baking mix the ketchup, brown sugar and vinegar together in a bowl. This is the glaze.
- Remove loaf from oven. Spoon glaze evenly over the top and sides of loaf. Return to oven and bake uncovered for an additional 10 minutes. Place on cutting board. Slice and enjoy! Serve with mashed potatoes, peas and a simple green salad! Mushroom gravy is great also! Perfect for Thanksgiving or Christmas dinner too! For more serving suggestions and step by step photos see above post????
Nutrition Facts : ServingSize 1, Calories 228 calories, Sugar 4.9 g, Sodium 419.4 mg, Fat 10.7 g, SaturatedFat 6 g, TransFat 0 g, Carbohydrate 14.3 g, Fiber 2.3 g, Protein 15.7 g, Cholesterol 0 mg
VEGAN LENTIL LOAF
This hearty vegan lentil loaf is packed with flavor, loaded with plant-based protein and makes for a delicious vegetarian entree for a holiday meal.
Provided by Brittany Mullins
Categories Lunch/Dinner
Time 55m
Number Of Ingredients 26
Steps:
- Pre-heat oven to 375°F.
- Prepare lentils by rinsing them and adding to a pot with water and a bay leaf. Bring the water to a boil, then reduce heat down and simmer covered until all the liquid is absorbed and lentils are tender (about 15-20 minutes). Remove from heat, discard the bay leaf and set the lentils aside to cool. This step can be done in advance.
- In the meantime toast walnuts by spreading them onto a baking sheet and toasting in the oven for about 8-10 minutes. Remove from oven and let cool.
- Heat oil over medium heat in a medium sauté pan and cook onions, garlic, carrots and celery until they've softened and become fragrant. About 5-10 minutes. Once cooked remove from stovetop to cool.
- Add lentils (reserve ½ cup for later), cooked veggies, toasted walnuts, oats, tamari, tomato paste, ground flaxseed, nutritional yeast, maple syrup, apple cider vinegar, thyme, oregano, basil, cayenne pepper, ground pepper and sea salt to the food processor. Pulse until mixture is just combined and the texture is to your liking. You want the mixture to be combined enough to stick together, but you don't want it to be completely pulverized.
- Stir in the reserved lentils and press mixture into parchment lined loaf pan. I used a 9" x 5" x 2½".
- In a small bowl stir together glaze ingredients and spread the glaze over top of the loaf.
- Bake covered with foil for 25 minutes. Uncover and bake for about 8 more minutes. Let the loaf rest 15 minutes before cutting and serving.
- Store leftovers in a sealed container for up to 5 days in the fridge. Or freeze for up to 1 month.
Nutrition Facts : ServingSize 1 slice, Calories 140 kcal, Sugar 6 g, Sodium 377 mg, Fat 6 g, Carbohydrate 19 g, Fiber 4 g, Protein 5 g, UnsaturatedFat 3 g
EASY VEGAN MEATLOAF
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
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
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
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"
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
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
More about "vegan meatloaf food"
VEGAN MEATLOAF - FOOD WITH FEELING
From foodwithfeeling.com
Reviews 3Category DinnerCuisine AmericanTotal Time 1 hr
- In a large skillet, heat the olive oil over medium heat. Once hot, add in the onion, carrots, celery, garlic, mushrooms, and a pinch of salt and saute for 8 minutes, stirring often. Remove from heat and let cool slightly.
- To the base of a food processor, add in HALF of the cooked lentils, slightly cooked veggie mixture, flax seed, Italian seasoning, salt + pepper, oats, flour, and soy sauce. Pulse about 10 times until it is combined and just small chunks of carrot remain (see photo for reference).
- Add in the remaining lentils and pulse 3-4 more times. Some large chunks of lentils will remain and that’s what we want.
5 SIMPLE VEGAN MEATLOAF RECIPE TO COOK TONIGHT
From veganbandit.net
Servings 4Total Time 45 minsEstimated Reading Time 5 mins
- If you are using frozen pre-cooked sweet potatoes, defrost the sweet potatoes to room temperature.
VEGAN MEATLOAF - CENTER FOR NUTRITION STUDIES
From nutritionstudies.org
5/5 (8)Total Time 1 hr 15 minsCategory Main Dish
- Preheat oven to 350 degrees F. Line a 9 x 13 inch baking dish or deeper loaf pan with parchment paper.
- Combine all ingredients in large bowl. Press into prepared dish. Poke holes over the top with finger, then spread a thin layer of ketchup over the top with spatula.
VEGAN MEATLOAF - FOOD WITH FEELING
From foodwithfeeling.com
5/5 (1)Total Time 55 minsCategory Dinner
- In a large skillet, heat the olive oil over medium heat. Add in the carrot, onion, celery, and garlic. Saute until the veggies begin to soften, about 10 minutes. Add in 2 tablespoons of ketchup and stir to combine. Remove from the heat and set aside.
- In a large bowl, place the protein starter, sautéed veggie mixture, bread crumbs, milk, flax egg, parsley, salt and pepper. Using your hands or a large spoon, stir until fully combined.
- Press the mixture into your prepared loaf pan and top with the remaining 1/4 cup of ketchup. Bake for 45-55 minutes or until the inside reaches a temperature of 155 degrees F.
VEGAN MEATLOAF (EASY LENTIL LOAF) - DETOXINISTA
From detoxinista.com
Ratings 67Calories 166 per servingCategory Main Course
- Preheat the oven to 375ºF and line a 9-inch by 5-inch loaf pan with parchment paper. (I like to use a spray oil on the pan first, so that the parchment paper will stick in place.)
- In a large skillet over medium heat, add the olive oil, onion, carrot, celery, and garlic. Stir occasionally until softened, about 8 to 10 minutes.
- In a the bowl of a large food processor fitted with an "S" blade, combine the cooked lentils, oats, walnuts, flax, tamari, thyme, cayenne, salt, and several grinds of black pepper. When the vegetables are tender, add them in, too.
- Pulse several times, just until the mixture starts to stick together when you press it between your fingers. You don't want it totally smooth, for the best texture. (See the photos in this post for reference.)
10 BEST VEGETARIAN MEATLOAF RECIPES - YUMMLY
THE BEST CHICKPEA VEGAN MEATLOAF - SHANE & SIMPLE
From shaneandsimple.com
4.9/5 (37)Calories 164 per servingCategory Main Dish
- In a nonstick pan, that has been preheated over medium heat, cook your chopped onions, carrots, and celery until the onions are a little soft. Once they are finished cooking remove the pan from the heat and set aside.
- Add the drained and rinsed chickpeas to a large mixing bowl and mashed with a fork or potato masher. Toss in the cooked vegetables and remaining ingredients. Mix everything together unitl it is all well combined.
- Scoop the chickpea vegan meatloaf mixture into nonstick loaf pan, silicone loaf pan, or line a loaf pan with parchment paper. Firmly and evenly, press the mixture into the pan. Cover with aluminum foil and bake for 25 minutes.
THE BEST VEGAN MEATLOAF - DISHING OUT HEALTH
From dishingouthealth.com
5/5 (15)Total Time 1 hr 10 minsCategory Entree, Main CourseCalories 350 per serving
- Heat the oven to 350ºF (176 C) and line a standard loaf pan (8.5 x 4.5 x 2.75 inches) with parchment paper. Lightly grease with cooking spray.
- Prepare flax eggs by combining flaxseed meal and 5 Tbsp. water in a small bowl. Let sit while you prepare the rest of recipe.
- Heat oil in a large skillet over medium-high heat. Once hot, add the mushrooms and onion; cook 7 to 8 minutes, stirring occasionally, until the mushrooms are golden and onions soft. Stir in the tomato paste and garlic; cook 3 to 5 minutes, until the tomato paste turns brick red. (This helps unlock its full flavor potential.)Remove the pan from the heat, and let the mixture slightly cool.
- Meanwhile, place tempeh and walnuts in a food processor. Pulse the mixture 8 to 10 times, or until finely chopped. Do NOT puree.
BEST VEGAN MEATLOAF RECIPE - VEGAN IN THE FREEZER
From veganinthefreezer.com
4.8/5 (24)Total Time 1 hrCategory Lunch, Main DishCalories 318 per serving
- Cook the dried split green peas. Drain and then spread out on a couple of paper towels to get more water off of the legumes.
- Heat a couple of tablespoons of water in a skillet and heat to boiling and add the onions, mushrooms, and carrots. Turn down the heat and sauté for 10 minutes.
VEGAN MEATLOAF - NUT LOAF - VEGAN RICHA
From veganricha.com
5/5 (30)Total Time 1 hr 5 minsCategory Holiday, Main CourseCalories 317 per serving
- Toast the raw cashews and sunflower seeds in the oven at 325 deg F (160 C) for 5 mins. Or toast on a skillet over medium heat until golden. (optional if using pre-roasted nuts). Preheat the oven to 350 degrees F for the loaf
- Add the cashews and sunflower seeds to a food processor with the rest of the nuts and pulse to a somewhat coarse meal with a few chopped size pieces visible.
- Heat a skillet over medium heat. Add oil or broth. Add onion, garlic and a pinch of salt and cook for 2 mins. Then add mushrooms and a pinch of salt and cook until some golden edges. 3-4 mins.
- Add butternut squash and mix in. Add a splash of water, cover and cook until the squash is tender. Mash and transfer to a bowl. Add in the spices, salt and mix in. Add the chopped nuts and seeds, soy sauce, flax egg mix, breadcrumbs and mix well.
VEGAN MEATLOAF - SIMPLE VEGAN BLOG
From simpleveganblog.com
4.4/5 (20)Total Time 1 hrCategory Main DishCalories 231 per serving
- Add the rest of the ingredients of the meatloaf and mix until well combined. You can also blend all the ingredients in a food processor.
- Press mixture firmly in a lined 9×5-inch (23×13 cm) loaf pan. Feel free to place the mixture onto a lined baking sheet and form it into a loaf pan with your hands.
VEGAN MEATLOAF (LENTIL QUINOA LOAF) - CROWDED KITCHEN
From crowdedkitchen.com
5/5 (3)Total Time 1 hr 30 minsCategory DinnerCalories 323 per serving
- Heat a skillet to medium, add the olive oil and sauté onion, garlic, carrot, celery and mushrooms until softened, about 8-10 minutes.
- In a food processor, pulse together half of the sautéed vegetables and half of the lentils and quinoa. A few pulses will do – you don't want it to be smooth.
VEGAN MEATLOAF RECIPE - DEBRA KLEIN | EASY PLANT BASED RECIPES
From debraklein.com
4.9/5 (17)Total Time 1 hr 20 minsServings 6Calories 258 per serving
- In a large skillet, heat 1 Tablespoon of the oil over medium heat and saute the onion for 2 minutes. Add remaining 1 Tablespoon of oil and the carrots, celery, paprika, cumin, thyme, salt, cayenne and cook until vegetables are tender, about 5 minutes. Add garlic and stir constantly for one minute.
- Using a potato masher or a fork, in a large bowl, mash the beans. Stir in milk, worcestershire, tamari, tomato paste, oatmeal and flax. Mix well, then stir in the cooked veggies until well incorporated.
- Press mixture firmly into prepared pan. Push down to be sure there are no air pockets. Bake in preheated oven for 30 minutes.
EASY VEGAN MEATLOAF WITH LENTILS AND ... - SHE LIKES FOOD
From shelikesfood.com
4.9/5 (7)Category DinnerCuisine AmericanTotal Time 1 hr 5 mins
- Pre-heat oven to 400 degrees F. Heat a large skillet over medium heat and add olive oil, red peppers, onion and a pinch of salt. Cook until softened, about 5 minutes.
- Add the pepper mixture to a food processor along with the lentils and chickpeas. You might have to do this in two batches to make sure everything gets blended. Blend until most of the mixture is completely broken up but there are still some chunks.
- Add mixture to a large bowl and add all of the remaining ingredients. Mix until completely combined, you may want to use your hands to ensure it’s mixed well.
- Line a large baking sheet with a non-stick mat or parchment paper and add the meatloaf mixture. Use your hands to shape it into a loaf shape.
BEST-EVER VEGAN MEATLOAF - HOW TO MAKE VEGAN MEATLOAF
From delish.com
5/5 (10)Total Time 2 hrs
- Add onion, celery, carrot, and mushrooms and cook, stirring occasionally, until vegetables are soft and most of the liquid has cooked out, 6 to 8 minutes.
- Using a potato masher in a large bowl or food processor, mash the chickpeas until a rough paste forms. (A few large pieces of chickpea are OK.) Transfer to a large bowl if using a food processor.
VEGAN MEATLOAF WITH GRAVY (GLUTEN-FREE RECIPE) - ELAVEGAN ...
From elavegan.com
5/5 (25)Total Time 1 hrCategory Main CourseCalories 259 per serving
- Chop the potatoes, transfer them to a pot with salted water and bring to a boil. Cook over medium heat for about 15 minutes or until tender, then drain. Transfer back to the pot and mash with a potato masher (don't use a food processor or blender).
- Meanwhile, heat 1 tbsp oil in a skillet or pan over medium heat and add chopped onion. 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.
- Transfer the bean/veggie mixture to the pot with the mashed potatoes and add tomato paste, oats, and chopped walnuts. Then, Use the potato masher or your hands to mix everything together.
VEGAN MEATLOAF WITH GRAVY - A VIRTUAL VEGAN
From avirtualvegan.com
4.7/5 (122)Total Time 55 minsCategory Entree, MainCalories 172 per serving
- Make sure the onion, garlic & mushrooms are chopped finely. If you have a food processor you can do this in there with the regular blade.
- Mix very, very well together. There is a lot of it and it is hard to mix with a spoon so it's much easier to get your hands in there and squidge it all together well.
THE BEST VEGAN MEATLOAF - VEGAN YUMMINESS
From veganyumminess.com
4.8/5 (4)Category Entree, Main CourseCuisine AmericanCalories 192 per serving
- In a medium saucepan, combine tomato paste, tomato sauce, maple syrup, lemon juice, and salt.
VEGAN MEATLOAF (THANKSGIVING MAIN DISH) - JESSICA IN THE ...
From jessicainthekitchen.com
Ratings 23Calories 218 per servingCategory Dinner
- Mix together the tomato paste, apple cider vinegar, maple syrup and the sea salt in a small bowl and set it aside until you need it.
- Preheat your oven to 375°F/190°C degrees. Prepare a loaf with by lining with parchment paper so that it's hanging over the sides. This helps to remove the loaf with ease.
CHICKPEA VEGAN MEATLOAF - CONNOISSEURUS VEG
From connoisseurusveg.com
4.5/5 (82)Calories 254 per servingCategory Entree
- Preheat oven to 375°F. Lightly oil a 9 inch loaf pan and arrange a strip of parchment paper width-wise along the center, with just a bit hanging over the sides.
- Working in batches if needed, place all the meatloaf ingredients into food processor bowl and pulse until chickpeas are broken up and ingredients are well mixed, stopping to scrape down sides of bowl as needed. Do not overblend. If you're working in batches, transfer each batch to a large mixing bowl when complete and then mix by hand.
THE EASIEST (AND BEST!) VEGAN MEATLOAF - HAPPY FOOD ...
From happyfoodhealthylife.com
5/5 (1)Category Vegan Main Dish RecipesCuisine AmericanCalories 173 per serving
VEGAN MEATLOAF - PASS THE PLANTS
From passtheplants.com
4.9/5 (7)Total Time 2 hrsCategory Dinner, Main DishCalories 290 per serving
VEGAN MEATLOAF? YES, A NO-MEATLOAF! - UNCHAINEDTV
From unchainedtv.com
Author Donna Dennison
30+ BEST VEGAN MEATLOAF RECIPES - 2SHAREMYJOY.COM
From 2sharemyjoy.com
Estimated Reading Time 30 secs
VEGAN MEATLOAF - BEST SERVED VEGAN
From bestservedvegan.com
Cuisine HolidayTotal Time 2 hrsCategory EntreeCalories 219 per serving
BEYOND MEAT MEATLOAF - A VIRTUAL VEGAN
From avirtualvegan.com
5/5 (1)Total Time 1 hr 25 minsCategory EntreeCalories 182 per serving
VEGAN MEATLOAF WITH LENTILS - FOOD WINE AND LOVE
From foodwineandlove.com
5/5 (1)Category Dinner, Main CourseCuisine VeganCalories 352 per serving
VEGAN MEATLOAF RECIPE | COZYMEAL
From cozymeal.com
Category DinnerCalories 364 per servingTotal Time 2 hrs
THE BEST VEGAN MEATLOAF RECIPE | COOKING VEGAN FOOD AT HOME
From vegannn.com
Servings 1Calories 340 per servingUser Interaction Count 140
HOLIDAY VEGAN MEATLOAF - BRAND NEW VEGAN
From brandnewvegan.com
4.9/5 (7)Category MainCuisine AmericanTotal Time 2 hrs
CLASSIC VEGAN MEATLOAF | THE WHOLE FOOD PLANT BASED ...
From plantbasedcookingshow.com
3/5 (222)Total Time 1 hrCategory MainsCalories 200 per serving
VEGAN MEATLOAF (GLUTEN-FREE, NUT-FREE) | NUTRITION REFINED
From nutritionrefined.com
Total Time 1 hr 15 minsCalories 199 per serving
BEYOND MEAT MEATLOAF - VEGAN AND OIL-FREE RECIPES ...
From zardyplants.com
5/5 (1)Calories 362 per servingCategory Entree
VEGAN PECAN LOAF RECIPE (AKA "MEATLOAF") FOR YOUR SLOW COOKER
From recipes-galore.com
VEGAN EGGPLANT MEATLOAF RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
VEGAN MEATLOAF RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
5 DELICIOUS VEGAN MEATLOAF SEITAN AND OTHER VEGAN MEATLOAF ...
From shestartedit.co
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