vegan meatloaf

A classic style vegan meatloaf recipe made with a base of chickpeas. Unlike some vegan loaf recipes, this one is not mushy. It has a slight smoky flavor and makes for a beautiful centerpiece dish for any holiday or Sunday family dinner.

The Best Vegan Meatloaf

olive oil OR water

onion,

carrots,

celery stalks, diced small

garlic cloves,

(2) 15 oz cans chickpeas, drained and rinsed ((3 cups))

flaxseed

nutritional yeast

soy sauce

Worcestershire sauce

ketchup

liquid smoke, optional, but good

Preheat the oven to 375 degrees and lightly spray a 9 inch loaf pan with oil, or line the bottom with parchment paper to prevent sticking.

Saute the onion, carrots, celery and garlic in the olive oil or water over medium heat for 5 minutes, until the onions are translucent. Remove from heat and set aside.

Add the chickpeas to a large bowl, and mash with a potato masher (or fork). You do not want them to be completely pasty or mushy, but well broken up. Alternatively, use a food processor, but be careful not to over blend them and make them totally mushy. Pulse a couple of times if using a food processor.

Add the cooked veggies and all the remaining ingredients to the chickpeas. I have found 1 cup of breadcrumbs to be enough, but if the mixture seems really moist, add an extra 1/2 cup. Stir with a large wooden spoon until very well combined. 

Press the loaf mixture in the prepared pan, pushing down evenly with your hand. Cover with foil and bake for 30 minutes.

In a small bowl, stir together the ketchup and Worcestershire sauce for the topping.

After 30 minutes, remove the foil, spread the ketchup topping evenly on top of the loaf and bake for another 15 minutes, uncovered. Remove from the oven.

Allow to sit for at least 15 minutes before slicing if you can, it will hold up better. Sprinkle with fresh parsley if desired before serving.

https://content.jwplatform.com/videos/Zi6tl6hD.mp4

A classic tasting Vegan Meatloaf made with a base of chickpeas that is SO simple to make.

Lentil Loaf is a terrific main dish for holiday celebrations. Smother it with lots of cashew gravy for the ultimate comfort food dinner! 

Lentil Loaf

lentils

brown rice

vegetable stock

vegetable oil

onion (diced)

garlic (minced)

carrots

cashews (chopped)

oats

tomato paste

onion powder

garlic powder

thyme

sage

sea salt

Combine the lentils and rice in a large pot with the vegetable stock. Bring to a boil over medium-high heat. Once it has begun to boil, lower the heat to a simmer, cover the pot and allow to cook until the water has been absorbed, about 45 minutes.

While the lentils and rice are cooking, heat the oil in a pan over medium-high heat. Add the onion and cook until it begins to brown, about 5 minutes. Add the garlic and carrots, and cook until the carrots are tender, about 10 more minutes.

Preheat your oven to 350° and lightly oil a loaf pan, or line a loaf pan with parchment paper.

In a large bowl, mix together the cooked lentils and rice, the vegetables, and the rest of the ingredients. Mash a little as you, so the lentils lose their shape.

Transfer the mixture to the prepared loaf pan, and bake until firm and lightly browned on top, about 45 minutes.

This Meaty Vegetarian Salsbury Steak Meatloaf, or meatballs is the perfect addition to your holiday meal, whether it's Christmas, Thanksgiving, Easter or any day really, this delicious &amp; easy vegan seitan steak recipe has it going on. I mean come on! Who doesn't like Thanksgiving Vegan Meatloaf with gravy, YUM!

Vegetarian Salsbury Steak with Mushroom Gravy (Vegan) (Meatball version)

green lentils

Vital Wheat Gluten

onion

tbsp oil

garlic, chopped

tsp "Better than Beef Bouillon vegetarian no beef soup base"

tbsps Braggs or Lite Tamari

tsp liquid smoke

Worcestershire

tsp salt

tsp pepper

tsp mustard

mushrooms

garlic cloves, finely chopped

water

tbsp "Better Than Beef Bouillon vegetarian no beef soup base"

tbsps Braggs, or Lite Tamari

yeast

tbsps flour, regular

poultry seasoning

tsp fennel

tsp fresh rosemary, finely chopped

salt & pepper

Add the onion and oil to large skillet, on medium heat, saute for 7 minutes or so till golden brown. Add the garlic, pinch of salt and pepper &amp; cook for minute or two longer. add to small bowl, set aside.* IF AVOIDING OIL use a non stick pan and saute onions and garlic in a little water or veg stock till cooked.

Next process mushrooms in food processor, in two batches, scraping down sides if necessary, till quite small, slightly mushy, but with some texture remaining. Add to large glass mixing bowl.

Next add your lentils to food processor with onion garlic mixture, pulse a few times. You want the lentils to retain some texture.

Add rest of ingredients to bowl except gluten flour and mix well. I usually taste the mix at this point, don't worry if it seems a little salty, once the gluten is added it's perfect.

Now add your Vital Wheat Gluten and mix for 2 to 4 minutes, ( I usually do this by hand, like mixing dough) till you see strands forming in the gluten. The strands are what holds your veggie loaf together.The mixture will be moist not dry, but will not stick to your hands.

Lightly grease a 9x13 baking dish (I use a glass casserole dish) or if *AVOIDING OIL use non stick pan and line with parchment paper

Add the loaf mixture and spread evenly in the pan, lightly brush top with oil (opt)

let cool in pan on cooling rack for 15 mintes

INSTRUCTIONS FOR VEGAN SALSBURY STEAK:

Add onions, sliced mushrooms and oil to same skillet , set to medium heat, saute for 5-7 minutes or so, till onions are browning and soft and mushrooms are cooked, then add garlic and pinch of salt &amp; pepper . Cook for another minute, transfer half the mixture to small bowl, set aside. If *AVOIDING OIL saute in a non stick pan with a little water or veggie stock.

Add the spices and flour stir for a minute, then add rest of ingredients to pan( except mushrooms/onions you set aside earlier). whisk till all flour is incorporated. Bring to a boil, reduce to a simmer for couple minutes till gravy has thickened.

Add gravy to blender and process till smooth. Return gravy to pan and add mushroom, garlic mixture, reheat if necessary.

Taste for seasonings, add more salt &amp; pepper if necessary

INSTRUCTIONS FOR MUSHROOM GRAVY:

I love your burger recipe, I’ll have to try this.

I made this recipe on Friday. really good, that gravy is amazing! My kids loved it. It was my first time using vital whet gluten, it was easier than I thought.The texture was so much like meat! Should've made mashed potatoes though instead of baked. thx!

Yes please! Going to have to try and tackle this recipe

My family loves this recipe! It’s one of our regulars. Thanks!

Just made this!!! AMAZEBALLS!!!! I love garlic so I used more gloves for each recipe.... soooooo good!!!!!! ???? thank you!!

This is absolutely delicious.  I recently took the veggi/vegan route and love finding alternative recipes to firm favourites and this one is hard to beat. On a bed of sweet potato mash, it's a real winner! Just one tiny comment though: it's 'Salisbury' not 'Salsbury'. 
The flavour is not affected!

I am vegetarian and don’t much care for imitation meat texture but I am so lacking in protein that I started making meat substitutes using vital wheat gluten. I was doubtful of this after baking it because I tried it out and it was really chewy but once it soaks in the gravy I feel like I’m eating the Salisbury steaks my mom made when I was little. Also, I didn’t have green lentils on hand so I used freekeh instead.   A bit less than 1/2 cup of uncooked freekeh amounted to the 1.5 cups needed for the recipe.  Now I have food prepared for the weekend and will be improving my protein intake as well!

This vegan lentil loaf is easy to make, packed with vegetables, and loaded with protein. It will definitely be the star entrée of any dinner table.

Vegan Lentil Loaf

quinoa, uncooked

vegetable broth

small onion, diced (about 1/2 cup)

celery stalks, finely chopped (about 1/3 cup)

carrot, grated (about 2/3 cup)

breadcrumbs

Tablespoon ground flaxseed

Tablespoons ketchup

Tablespoon coconut aminos

Tablespoon tahini

oregano

Himalayan pink salt,

fennel seed

pepper

Tablespoon BBQ sauce

maple syrup or agave nectar

Preparing lentils & quinoa. Start by rinsing the...

Preparing lentils & quinoa.  Start by rinsing the lentils and quinoa.  Drain them well and discard the water.  Pour the broth and freshwater into a large saucepan. Add the lentils and quinoa to the pot and simmer for 20-30 minutes or until both are tender and fully cooked.

Sautéing veggies. In a separate pan, sauté the...

Sautéing veggies. In a separate pan, sauté the onion and celery for about 5 minutes to slightly soften.  Add the grated carrots and cook another 5 minutes.

Mashing lentils. Mash the lentils until about 1/2...

Mashing lentils. Mash the lentils until about 1/2 of them are well mashed.  They can be mashed in the saucepan they were cooked in or in a large mixing bowl.

Mixing ingredients. Add the cooked veggies and remaining...

Mixing ingredients. Add the cooked veggies and remaining ingredients to the lentils.  Mix until everything is well combined.

Assemble lentil loaf. Lay a piece of parchment...

Assemble lentil loaf. Lay a piece of parchment paper across your loaf pan so the edges hang over the sides of the pan.  This keeps the lentil loaf from sticking to the bottom of the pan and makes it easier to remove it after cooking. Transfer the lentil mixture to your prepared loaf pan and evenly spread it out pressing it into the pan. This step is easiest done by hand, but a spatula will work too.

Glaze. In a small bowl, mix together the...

Glaze. In a small bowl, mix together the glaze ingredients. Top the lentil loaf with the glaze.

Bake. Cover and bake at 375ºF for 30...

Bake. Cover and bake at 375ºF for 30 minutes.  Uncover and bake another 10 minutes.

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.

Vegan Lentil Nut “Meat” Loaf

tsp coconut

healthy pinch each sea salt and black pepper

Tbsp coconut aminos

Tbsp coconut or avocado oil

sweet potato ((1/4-inch rounds))

raw nuts or seeds

Tbsp fresh thyme ((or sub dried))

gluten-free bread crumbs ((we

ketchup ((or skip and serve with Vegan Gravy*))

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&#039;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.

https://www.youtube.com/watch?v=CsJCdCZ1NFg

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.

Full Recipe: https://minimalistbaker.com/vegan-lentil-nut-meatloaf/
 
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Vegan Lentil Nut “Meatloaf” | Minimalist Baker Recipes

This festive vegan lentil loaf is packed with flavor and makes for a lovely vegetarian main-entree for a holiday meal.

Vegan Lentil Loaf 

dry brown (green) lentils

bay leaf

olive oil oil

garlic,

carrot,

walnuts

Tablespoons tamari

Tablespoons ground flaxseed

maple syrup

apple cider vinegar

basil

cayenne pepper

ground pepper

Tablespoons maple syrup

Tablespoon balsamic vinegar

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&#8217;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&#8217;t want it to be completely pulverized.

Stir in the reserved lentils and press mixture into parchment lined loaf pan. I used a 9&#8243; x 5&#8243; x 2½&#8221;.

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.

Amazing! As my partner took his first bite he said “this is amazing. I love this”. It turned out really well! 

I subbed the balsamic in the glaze for tamari as I didn’t have any. Otherwise, made it exactly as directed! Served it with roasted sweet potato, red peppers and kale.

This recipe is delicious. This gets cooked at least once a week in my household. I modify it slightly to avoid nightshades and it is still delicious!

I’m not vegan or a vegetarian however my doc suggested that I move in this direction.This is the first vegan recipe I’ve ever made. Saying that, if all your vegan recipes are as delicious as this loaf, I don’t think I’ll have any issues converting!  Very good and company worthy.

Absolutely delicious!!!!! Made it yesterday, there were no leftovers so I’m making it again today!! Thank you for this new family favourite!

Omg. It was amazing, I didn’t have celery but I added zucchini, mushrooms, cilantro, &amp; parsley -it wasdelicious!!

https://www.youtube.com/watch?v=wP_zp2nNn9I

Just in time for Thanksgiving, this festive lentil loaf is packed with flavor and makes for a lovely vegetarian main-entree for a holiday meal. Vegan, gluten-free and loaded with fiber!

Grab the full recipe on my blog: https://www.eatingbirdfood.com/lentil-loaf-with-a-maple-sweetened-glaze/

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VEGAN LENTIL LOAF FOR HOLIDAY MEALS

Full of veggies, lentils, and savory flavors, this lentil loaf is worth every ingredient. Make it the day before and enjoy it for dinner and lunch for the week.

Vegan Meatloaf - "Meatless" Lentils!

brown lentils

carrot, diced (about 1/4 cup)

celery, diced (about 1/4 cup)

red pepper, diced (half a red pepper)

cloves, garlic, minced

Tablespoon yellow mustard

Tablespoons flaxseed meal

Tablespoon fresh parsley, chopped

salt

quick oats

whole wheat bread crumbs

sauce

Pre-heat oven to 350

Chop onion, celery, mushrooms, red pepper, and carrot...

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,...

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 prepared lentils, quick...

In a food processor, pulse prepared lentils, quick oats, flaxseed, bread crumbs, cooked vegetables,  tomato paste, bbq sauce, and parsley.

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