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Vegan Meatloaf

November 4, 2014 by Rachel Carr 11 Comments

Vegan meatloaf with mashed potatoes, gravy and onion rings! This is a filling and healthy winter entree

MEATLOAF
Vegan Meat oaf

With colder months upon us, I know that I start craving more comfort foods. There’s something about meatloaf that is very warming on a cold winter night, and paired with mashed potatoes and gravy you can have a very hearty meal. This vegan meatloaf keeps pretty well, too. You can make it days ahead of time and just reheat wrapped in aluminum foil so it doesn’t dry out!

Serves 4
For the meatloaf:
1 cups diced onions
1 cups celery,minced
1/2 cup carrot, shredded
4 cloves garlic minced
1/8 cup tamari
zest of 1/2 lemon
3 Tablespoons psyllium husk
1 Tablespoons chopped thyme
1 Tablespoons dried oregano
1 Tablespoons diced chive
1 cups GF bread crumbs* or gluten free oats
1/2 cup water
1 Tablespoons nutritional yeast
2 1/2 cups chickpeas, cooked or canned
2 1/2 cups lentils, cooked
Salt to taste
½ cup BBQ sauce (you can use store bought or we love this recipe from Oh She Glows!)

*To make the GF bread crumbs, take a loaf of GF bread and toast a few slices very lightly, just enough to dry them out. Break the bread into pieces and pulse in your food processor until they are broken up into crumbs.

Pre-heat oven to 350 degrees.
Puree the lentils and chickpeas lightly in in a food processor. Fold in the onions, celery, carrot, gf bread crumbs, psyllium, seasoning, garlic, lemon zest, herbs and tamari. Mix well until fully incorporated. Form into loaves in a loaf pan. Make sure to pack it tightly into the pan. Bake at 350 degrees for 40 minutes. Remove from the oven and carefully release from the loaf pan. Cover in BBQ sauce or ketchup and bake for another 10-15 minutes. Remove and allow to rest before serving.
Note: This works best in smaller loaf pans like 4″ x  2″, as it sets up better. A half sized loaf pan works very well.

For the mashed potatoes:
3 medium yukon gold potatoes, and cut into large chunks
2 Tablespoons vegan “butter” (like Earth Balance or what ever brand you prefer)
salt and pepper to taste
1/4 cup almond milk, hemp milk or other milk substitute of choice

Boil a large pot of water and cook the potatoes until fork tender (about 15-20 minutes). Drain the potatoes. With a hand mixer, potato masher or stand mixer, mash or whip the potatoes until as smooth or chunky as desired. Mix in the vegan butter and almond milk and season with salt and pepper to taste.

For the gravy:
1/2 cups coconut oil
1/2 onion, minced
5 cloves garlic, minced
1/2 cup all purpose flour (This gravy can be made gluten free if you desire by using gluten free all purpose flour from Bob’s Red Mill)
1/8 cup nutritional yeast
1/8 cup tamari
2 cups vegetable stock, or more as needed (depending on how you like the consistency)
Oregano and white pepper to taste

In a sauce pan heat the coconut oil until it is melted. Next add the flour and cook on a low heat for about 10-15 minutes to make a roux, stirring with a whisk very frequently.
Add the rest of the ingredients, whisking well so the lumps come out and cook for another 15-20 minutes until thick.

For the onion rings:
1 large onion, skinned and cut into fat rings
1/2 cup Bob’s All Purpose GF Flour
1/2 cup water
pinch salt
1″ oil for frying

To make the batter for the onion rings, whisk together the GF flour, salt and water. Heat about 1″ of oil to about 365 degrees F. When we say 1″ of oil, the actual quantity will depend on the size of the pan you are frying in. You will use less oil with a smaller pan, but will also be able to fry fewer onion rings at once. Dip the onion rings into the batter until both sides are coated and put into the hot oil. Fry until golden brown, about 2-3 minutes. Drain on a paper towel and salt immediately.

To serve, we love to pair this with grilled or roasted seasonal vegetables. Pictured are grilled asparagus, but you could substitute roasted carrots, brussels sprouts, or broccoli. Add some cranberry sauce or relish and you could have this for Thanksgiving.

Vegan Meatloaf

 

5

Filed Under: Entrees, Gluten Free Tagged With: entrees, holiday, meatloaf

Reader Interactions

Comments

  1. Alberta

    November 14, 2014 at 8:56 am

    Do the lentils need to be cooked before using in the meatloaf recipe?

    Reply
    • Rachel Carr

      November 14, 2014 at 5:56 pm

      Hi Alberta! Yes they must be cooked or canned. someone else pointed that out today and I am going to update the recipe with that note. Thank you!

      Reply
  2. alberta

    November 18, 2014 at 4:33 pm

    Had this at the restaurant. Yummy!!!!!

    Reply
  3. gene swain (husband of Catherine Sarni

    November 19, 2014 at 2:25 pm

    Rachel: glad to hear things are going well for you but we miss you and 6 Main very much. I made the vegan meatloaf. I used one larger loaf pan and found that even with cooking longer that the recipe called for the loaf never firmed up, and was instead very moist to the point it had to be spooned out of the pan instead of sliced. Having said that, the taste was awesome and I will definitely try again. Do you think the problem was using just one larger pan or too much water or other liquid? I did try my best to follow the recipe as closely as possible. Used canned chickpeas and lentils. Thanks for your consideration and help and thanks for giving the community 6 Main. gene

    Reply
    • Jackie Potter

      November 28, 2014 at 1:02 am

      I made this for Thanksgiving along with the gravy and it was wonderful! I used a large loaf pan since I didn’t have smaller pans; however I baked for an additional 30 minutes and covered the pan with foil for a period so it wouldn’t dry out. It worked perfectly. Rachel, thanks for this awesome recipe – I’ll definitely be making this again.

      Reply
  4. Cate

    November 24, 2014 at 5:31 pm

    This looks amazing, i love vegan nut loaf and this sounds like a fantastic variation

    Reply
    • Rachel Carr

      November 24, 2014 at 7:07 pm

      Thanks, Cate!

      Reply
  5. Pat Chiappa

    November 26, 2014 at 4:58 pm

    I made the meatloaf and would say it’s the best meatloaf I’ve ever tasted. And that’s a lot of meatloaf.

    Reply
    • Rachel Carr

      November 27, 2014 at 3:05 am

      Thanks! That’s a lot of meatloaf or “meatloaf?”
      🙂

      Reply
      • Pat Chiappa

        November 29, 2014 at 1:04 pm

        Both.

        Reply

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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