5 Vegan Meatloaf Recipes For You

Many of you probably think that vegans can’t enjoy tasty meatloaf. But here are just a few recipes that will show you how to make a vegan meatloaf that is full of just as much protein as ”regular” meatloaf , and also just as tasty as any other meatloaf. Or maybe even tastier because of all the interesting ingredients that you can combine to make them. We have 5 vegan meatloaf recipes listed here but if you search a little around the web, you will find there are many interesting vegan meatloaf recipes.

 1.Easy Vegan Meatloaf

easy vegan meatloaf

Ingredients :

  • 1 small yellow onion, finely chopped
  • 2 celery stalks, finely chopped
  • 3 large carrots, peeled and diced
  • 1 can chickpeas, 15 oz, drained and rinsed
  • 4 garlic cloves, peeled and minced
  • soy sauce, 2 tbsp
  • lemon juice, 1 tsp
  • lemon zest, 1 tsp
  • fresh basil, 1 tbsp
  • fresh oregano, 1 tbsp 
  • dried sage, 1/4 tsp
  • panko breadcrumbs, 3/4 cup
  • vital wheat gluten, 1/2 cup
  • vegetable broth, 1/4 cup
  • fresh parsley, chopped, 2 tbsp
  • olive oil 
  • ketchup (optional)

In a large pan, heat a drizzle of olive oil. Fry the onion until it becomes vitreous (nearly see through, but not browned). Then immediately add the carrot and celery. Cook for 5-7 minutes, stirring occassionally, until vegetable are just softened. Remove from stove-top. Preheat oven to 370 degrees. Drain and rinse the chickpeas. Pour the chickpeas into a large bowl, and smash with a fork or potato masher. Combine  the remaining ingredients in the bowl – garlic, soy sauce, lemon juice, lemon zest, basil, oregano, sage, breadcrumbs, vital wheat gluten, and vegetable broth. Mix well and knead for a few minutes – the gluten will help everything stick together. Form the mixture into a large ball. Divide the ball into two pieces, and shaped into meatloaf loaves. Lightly grease a baking sheet, and arrange the loaves. Brush both sides of the loaves with a bit of olive oil. Bake for 20 minutes. Flip the meatloaf loaves, brush some ketchup onto the top of the loaves as a glaze, and bake 10 additional minutes. Top with fresh parsley, and serve.

2.Vegan Mini Meatloaf

Mini vegan meatloaf

This vegan meatloaf includes a simple glaze that is 

Ingredients :

  • 16oz packaged tempeh
  • 1 large yellow onion, coarsely chopped
  • 4 cloves garlic, finely grated
  • instant oatmeal, 1 cup
  • vital wheat gluten, 2/3 cup
  • anise seed, ground, 1 tsp
  • sage, dried, 1tsp
  • fresh thyme, 1 tbsp, minced
  • fresh oregano, 1 tbsp, minced
  • fresh parsley, 2 tbsp, chopped
  • soy sauce, 1/4 cup
  • A1 Steak Sauce (don’t worry, it’s vegan!), 3 tbsp
  • barbecue sauce, 2 tbsp
  • olive oil
  • vegetable broth, 1/2 cup
  • ketchup, 2/3 cup
  • brown sugar, 1/2 cup
  • dijon mustard, 1 tbsp

For this vegan meatloaf you will need to prepare a simple glaze. it’s very easy to make with just a few ingredients.

  • generous 2/3 cup ketchup
  • 1/2 cup brown sugar
  • 1 tsp mustard

Preheat oven to 350 degrees. Heat olive oil in a large pan. Crumble the tempeh and cook for 5-10 minutes until slightly browned. Mix the tempeh, onion, garlic, oatmeal, vital wheat gluten, anise seed, sage, thyme, oregano, parsley in a large bowl. Feel free to substitute other spices according to your taste, or to introduce new flavors. Add the soy sauce, A1 sauce, barbecue sauce, and 1 tbsp olive oil to the mixture. Add enough vegetable broth to make a doughy consistency. Mash everything with your hands and mix it for few minutes until you can form the mixture into loaves. Divide dough into 12 smaller pieces and shape them into small loaves. Lightly grease a baking pan, and arrange the loaves.  In a small bowl, combine the meatloaf glaze ingredients – ketchup, brown sugar, and mustard. Use a spoon or brush to and glaze all 10 mini loaves. Bake for 45-60 minutes, until the vegan meat loaf is heated through and glaze is darkened.

3.Bean and Lentil Loaf

bean and Lentil vegan Meat Loaf

Ingredients :

  • 2 tsp olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, peeled and minced
  • 1 can (15 oz) red kidney beans, rinsed and drained
  • 1 can (15 oz) green lentils, rinsed and drained
  • 2 servings vegan egg substitute
  • 2 large carrots, peeled and grated
  • 1/2 cup walnuts, coarsely chopped
  • 1/2 cup almonds, coarsely chopped
  • 1 tbsp tomato paste

Preheat oven to 350 degrees. Heat the olive oil in a large pan. Add the onion, carrots, and garlic and saute over medium heat for 5-7  minutes until soft and slightly golden. Transfer veggies to a plate and let them cool. In a food processor, combine the veggie mixture, kidney beans,  lentils, egg substitute, carrot, walnuts, almonds, and tomato paste. Process until you obtain a coarse consistency. Add the aromatics below to the dough.

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp red chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme, chopped
  • salt to taste

Pour the mixture into a lightly greased bread tin, and level the surface with a blunt knife or spoon. Bake in the oven for 45-60 minutes. When finished the vegan meat loaf will be crispy on the sides and well done in the middle. You can check for doneness by inserting a toothpick – when removed it should come out clean. Allow the loaf to rest for 20 minutes,  invert onto a plate, and serve.

4.Sweet Potato Lentil Quinoa Vegan Meatloaf

Sweet Potato Lentil Quinoa Meatloaf

Ingredients :

  • 3 cups, red lentils, cooked
  • 3 cups, mashed sweet potato (You can buy pre-cooked mashed potatoes in the deli section of your grocery store or frozen.)
  • 3 cups, red quinoa, cooked
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup fresh spinach, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh thyme, chopped
  • olive oil
  • salt and pepper, to taste
  • 1/2 tsp, ground cumin
  • 1/2 tsp, smoked paprika
  • 1 tsp, red chili powder

First, prepare the red lentils and red quinoa according to package directions. Set aside. Preheat oven to 350 degrees. If you are using frozen pre-cooked swet potatoes, defrost the sweet potatoes to room temperature.  In a large bowl, mix together the lentils, sweet potatoes, and quinoa, In a small pan, heat a drizzle of olive oil over medium heat. Cook the onions and garlic for 3-5 minutes, until soft. Add the onion mixture to the bowl. Mix in the spinach, parsley, thyme, cumin, paprika, chili powder, and salt and pepper. use your hands to mix everything together into a soft dough. Form the mixture into a meat loaf shape, and place on a lightly oiled baking sheet.

Prepare the glaze:

  • 1/2 cup, ketchup
  • 1 tbsp, agave syrup
  • 1 tsp, soy sauce
  • 1 tsp, ground cumin
  •  1 tsp, hot sauce

Mix all of the glaze ingredients above in a small bowl. Brush the glaze over the “meat loaf”. Bake loaf for one hour. Serve it hot or cold – it’s delicious both ways. This veggie loaf is packed with protein, fiber and lots of vitamins!

5.Ultimate Mushroom Veggie Meatloaf

Ultimate-Meatless-Veggie-Meatloaf2

This is one extremely delicious recipe. Preparation time is around one hour and 30 minutes but you won’t regret spending it on this recipe. This is a fully flavored vegan meatloaf with great taste and lot’s of protein. Check full recipe here. You won’t regret it.

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