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

This easy vegan meatloaf recipe is sure to be the fastest meatloaf you’ve ever made! It goes together in just 15 minutes and bakes for 30 – giving you an amazing dish that is ready to serve in just 45 minutes! 

Easy Vegan Meatloaf
Serves 4
The easiest vegan meatloaf recipe you'll ever find!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 small yellow onion, finely chopped
  2. 2 celery stalks, finely chopped
  3. 3 large carrots, peeled and diced
  4. 1 can chickpeas, 15 oz, drained and rinsed
  5. 4 garlic cloves, peeled and minced
  6. soy sauce, 2 tbsp
  7. lemon juice, 1 tsp
  8. lemon zest, 1 tsp
  9. fresh basil, 1 tbsp
  10. fresh oregano, 1 tbsp
  11. dried sage, 1/4 tsp
  12. panko breadcrumbs, 3/4 cup
  13. vital wheat gluten, 1/2 cup
  14. vegetable broth, 1/4 cup
  15. fresh parsley, chopped, 2 tbsp
  16. olive oil
  17. ketchup (optional)
Instructions
  1. In a large pan, heat a drizzle of olive oil. Fry the onion until it is nearly see through, but not browned.
  2. Then immediately add the carrot and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables are just softened. Remove from stove-top.
  3. Preheat oven to 375 degrees.
  4. Drain and rinse the chickpeas.
  5. Pour the chickpeas into a large bowl, and smash with a fork or potato masher.
  6. Combine the remaining ingredients in the bowl - garlic, soy sauce, lemon juice, lemon zest, basil, oregano, sage, breadcrumbs, vital wheat gluten, and vegetable broth.
  7. Mix well and knead for a few minutes - the gluten will help everything stick together.
  8. Form the mixture into a large ball. Divide the ball into two pieces, and shaped into meatloaf loaves.
  9. Lightly grease a baking sheet, and arrange the loaves.
  10. Brush both sides of the loaves with a bit of olive oil.
  11. Bake for 20 minutes.
  12. Flip the meatloaf loaves, brush some ketchup onto the top of the loaves as a glaze, and bake 10 additional minutes.
  13. Top with fresh parsley, and serve.
Vegan Bandit https://www.veganbandit.net/

2.Vegan Mini Meatloaf

 

This vegan meatloaf includes a simple glaze that whips up in just a few minutes. The base of this recipe is tempeh, which makes it very filling and provides a rich, meaty texture. This is my personal favorite for serving to non-vegan friends.

 

Vegan Mini Meatloaf
Serves 10
Tasty mini vegan meatloaves are a holiday party pleaser.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 16oz packaged tempeh
  2. 1 large yellow onion, coarsely chopped
  3. 4 cloves garlic, finely grated
  4. instant oatmeal, 1 cup
  5. vital wheat gluten, 2/3 cup
  6. anise seed, ground, 1 tsp
  7. sage, dried, 1tsp
  8. fresh thyme, 1 tbsp, minced
  9. fresh oregano, 1 tbsp, minced
  10. fresh parsley, 2 tbsp, chopped
  11. soy sauce, 1/4 cup
  12. A1 Steak Sauce (don't worry, it's vegan!), 3 tbsp
  13. barbecue sauce, 2 tbsp
  14. olive oil
  15. vegetable broth, 1/2 cup
  16. ketchup, 2/3 cup
  17. brown sugar, 1/2 cup
  18. dijon mustard, 1 tbsp
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a large pan.
  3. Crumble the tempeh and cook for 5-10 minutes until slightly browned.
  4. Mix the tempeh, onion, garlic, oatmeal, vital wheat gluten, anise seed, sage, thyme, oregano, parsley in a large bowl.
  5. Feel free to substitute other spices according to your taste, or to introduce new flavors.
  6. Add the soy sauce, A1 sauce, barbecue sauce, and 1 tbsp olive oil to the mixture.
  7. Add enough vegetable broth to make a doughy consistency.
  8. Mash everything with your hands and mix it for few minutes until you can form the mixture into loaves.
  9. Divide dough into 12 smaller pieces and shape them into small loaves.
  10. Lightly grease a baking pan, and arrange the loaves.
  11. In a small bowl, combine the meatloaf glaze ingredients - ketchup, brown sugar, and mustard.
  12. Use a spoon or brush to glaze all 10 mini loaves.
  13. Bake for 45-60 minutes, until the vegan meat loaf is heated through and glaze is darkened.
Vegan Bandit https://www.veganbandit.net/

3.Bean and Lentil Loaf

bean and Lentil vegan Meat Loaf

For something a little more traditional, this vegan meatloaf is made from kidney beans and lentils, which gives it a texture more similar to ordinary meatloaf. Flavor is added with garlic, onions, carrots, walnuts, and almonds. And we use a vegan egg substitute to hold everything together. 

Bean and Lentil Loaf
Amazing vegan meatloaf, made from kidney beans and lentils.
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Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Ingredients
  1. 2 tsp olive oil
  2. 1 medium onion, finely chopped
  3. 2 garlic cloves, peeled and minced
  4. 1 can (15 oz) red kidney beans, rinsed and drained
  5. 1 can (15 oz) green lentils, rinsed and drained
  6. 2 servings vegan egg substitute
  7. 2 large carrots, peeled and grated
  8. 1/2 cup walnuts, coarsely chopped
  9. 1/2 cup almonds, coarsely chopped
  10. 1 tbsp tomato paste
Aromatics for dough
  1. 1 tsp ground cumin
  2. 1 tsp ground coriander
  3. 1/2 tsp red chili powder
  4. 1 tsp smoked paprika
  5. 1/2 tsp black pepper
  6. 1 tbsp fresh parsley, chopped
  7. 1 tbsp fresh thyme, chopped
  8. salt to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat the olive oil in a large pan.
  3. Add the onion, carrots, and garlic and saute over medium heat for 5-7 minutes until soft and slightly golden.
  4. Transfer veggies to a plate and let them cool.
  5. 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.
  6. Add the aromatics to the dough.
  7. Pour the mixture into a lightly greased bread tin, and level the surface with a spoon.
  8. Bake in the oven for 45-60 minutes.
  9. When finished the vegan meat loaf will be crispy on the sides and well done in the middle.
  10. You can check for done-ness by inserting a toothpick - when removed it should come out clean.
  11. Allow the loaf to rest for 20 minutes, invert onto a plate, and serve.
Vegan Bandit https://www.veganbandit.net/

4.Sweet Potato Lentil Quinoa Vegan Meatloaf

Sweet Potato Lentil Quinoa Meatloaf

This vegan meatloaf is made from red lentils, mashed sweet potatoes, red quinoa, onions, and spinach. And the meatloaf is seasoned with cloves, parsley, thyme, salt, pepper, cumin, paprika, and chili powder! It’s topped off with a delicious vegan glaze made from ketchup, agave syrup, soy sauce, cumin, and a touch of hot sauce. 

Serves 1 cup

Sweet Potato Lentil Quinoa Vegan Meatloaf

Delicious vegan meatloaf made from sweet potatoes and quinoa, topped with a savory glaze.

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

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Ingredients

  • For the meatloaf:
  • 3 cups, red lentils, cooked
  • 3 cups, mashed sweet potato (Note: 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
  • For the glaze:
  • 1/2 cup, ketchup
  • 1 tbsp, agave syrup
  • 1 tsp, soy sauce
  • 1 tsp, ground cumin
  • 1 tsp, hot sauce

Instructions

  1. For the vegan meatloaf:
  2. First, prepare the red lentils and red quinoa according to package directions. Set aside.
  3. Preheat oven to 350 degrees.
  4. If you are using frozen pre-cooked sweet potatoes, defrost the sweet potatoes to room temperature.
  5. In a large bowl, mix together the lentils, sweet potatoes, and quinoa,
  6. In a small pan, heat a drizzle of olive oil over medium heat. Cook the onions and garlic for 3-5 minutes, until soft.
  7. Add the onion mixture to the bowl.
  8. Mix in the spinach, parsley, thyme, cumin, paprika, chili powder, and salt and pepper.
  9. Use your hands to mix everything together into a soft dough.
  10. Form the mixture into a meat loaf shape, and place on a lightly oiled baking sheet.
  11. For the glaze:
  12. 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!
https://www.veganbandit.net/5-vegan-meatloaf-recipes/

 

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.