Step 1

Rehydrate the soy curls. Add the soy curls to a bowl and cover them with hot water. Let the soy curls rehydrate for 15-20 minutes. Drain the soy curls and rinse them a couple of times under cold water. Doing so will get rid of the soybean flavor. Next, squeeze the soy curls with your hands to remove most of the moisture. Set aside.

Step 2

Preheat the oven to 350 °F (175°C).

Step 3

Sauté the aromatics. Heat a tablespoon of oil in a non-stick skillet over medium heat. Once hot, add the minced garlic and shallots, and sauté for 2-3 minutes.

Step 4

Next, add the sliced mushrooms and cook for another 3-5 minutes. Remove from heat and set aside.

Step 5

Process the beans. To a food processor fitted with the “S” blade, add the cooked white beans, water, oil, nutritional yeast, soy sauce, ketchup, sugar, dark soy sauce (if using), vegan Worcestershire sauce, onion powder, black pepper, smoked paprika, liquid smoke, and salt.

Step 6

Process for 15-30 seconds or until the mixture is smooth. Be aware that it will be very liquid. It is normal.

Step 7

Add soy curls, herbs, and mushrooms. Next, add the rehydrated soy curls, fresh parsley, and sautéed mushrooms. Pulse a few times until the mixture resembles ground meat. Do not process too long, or you will lose the meaty texture.

Step 8

Add the gluten and breadcrumbs. Transfer the “ground meat” mixture to a large mixing bowl. Add the vital wheat gluten and the breadcrumbs to the bowl.

Step 9

Stir to combine. Using a spoon or spatula, stir until the vital wheat gluten is fully incorporated. The mixture will appear dryer and should hold together.

Step 10

Transfer to a loaf pan. Line an 8×4-inch loaf pan with parchment paper. Transfer the mixture to the pan and lightly pack it. Flatten the top into an even layer.

Step 11

Bake. Cover the loaf pan with two layers of aluminum foil. This will help in retaining the moisture of the meatloaf. Transfer the pan to the oven and bake covered for 1 hour.

Step 12

Prepare the glaze. In a small bowl, whisk together the ketchup, sugar, yellow mustard, Worcestershire, and onion powder.

Step 13

Glaze. After one hour, remove the foil from the meatloaf and spread the ketchup glaze on top of the meatloaf. Bake uncovered for another 20 minutes or until the glaze has thickened and has become sticky.

Step 14

Serve. Let the meatloaf cool for about 10 minutes before transferring it to a serving plate.