This is the Best Vegan Meatloaf ever! So delicious and filling and, at the same time, extremely healthy, 100% made of whole foods, so consequently oil-free. This means you can eat a super delicious meal without having to feel guilty, because this loaf is actually making you healthier, and not the contrary! It’s also loaded with plant-based protein from the lentils! Doesn’t it sound fantastic? That is what we like the most, having food as medicine, instead of eating food that will make us need medicine 🙂 This recipe is also in our cookbook & e-book on page 72 called “No-Meat Loaf”
One single serving of this Vegan Meatloaf provides you with amazing nutritional values: you get 248 kcal, 87% of the vitamin A and 84% of the vitamin C that you need in a day (based on a 2000 kcal per day diet) and it’s also very easy to make, just take it step by step and it will be fine 🙂
This Vegan Meatloaf combines perfectly with our Perfect Roast Potatoes with a Crunch. You really need to try them, they’re so delicious too!
And… in case you missed it, we are so excited to announce that we have published our very first cookbook ALL PLANTS: The Food You Love, The Vegan Way, which includes over 150 satisfying recipes to feed all the members of your household (including your dogs!). It’s available internationally as a hardcover on Book Depository (with free delivery worldwide), Walmart, and in many other bookstores! Yay! Click here to learn more. You can also purchase it as a downloadable e-book (pdf) in our Store, and our Etsy Shop.
The Best Vegan Meatloaf with Mushroom Sauce -So Healthy
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
- 1 cup dry green lentils
- 2 cups vegetable broth
- 3 tbsp ground flaxseeds
- 1/3 cup water
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 celery stick, finely chopped
- 1 sweet potato, finely chopped
- 1 large roasted red bell-pepper, finely chopped
- 1 tsp sambal oelek
- 1/2 tsp turmeric powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- Black pepper, Freshly ground, to taste
- Sea salt, to taste
- 2/3 cup rolled oats
- 1/2 cup Graham flour, or all-purpose gluten-free flour + a bit of xanthan gum for gluten-free option
- In a small pot, boil the lentils in the broth until tender, covered with the lid Add more water if necessary.
- Drain the lentils and, in a blender, blend 3/4 parts of them into a paste. Set aside the 1/4 left.
- Combine ground flaxseeds and water in a bowl and let rest for 30 minutes. We can't find store-bought ground flaxseeds here in Sweden, so we grind them using our small blender instead.
- In a large non-stick skillet, over high heat, cook the onion until tender with a pinch of sea salt to help with the caramelization process. Add 1-2 tbsp of water to scrape off any onion that might have got stuck to the skillet.
- Reduce the heat to medium heat and add garlic, stirring continuosly, and cook for 1-2 minutes more. Then stir in sweet potato and celery, and let cook until tender. Add in red bell-pepper, sambal oelek, and all the seasoning, and give it a good mix. Taste and add more seasoning if necessary.
- In a large mixing bowl, combine the sautéed veggies and all the lentils (the lentil paste and the whole lentils).
- Now we offer 2 different methods to cook this vegan meatloaf:
- Preheat the oven to 180ºC.
- Stir in flaxseeds, rolled oats, and Graham flour (or gluten-free flour and xanthan gum for gluten-free option), and using a sturdy spatula, mix well until a dough has formed out of the mixture.
- Line an oven-proof loaf mould (pan) with parchment paper.
- Spoon the mixture into the lined loaf mould, pressing it making sure to compact it as much as you can.
- Bake on the bottom rack of the oven for 45 minutes.
- Take out of the oven and let it rest inside the mould for 10 minutes. Don't turn off the oven yet!
- Carefully, flip it over a parchment paper-lined baking tray. remove any parchment paper that may have become stuck to the vegan meatloaf.
- Now proceed to prepare the glazing: in a small bowl, combine tomato paste, balsamic vinegar, and date syrup, and using a basting brush, glaze the meatloaf completely. Place sliced red bell-pepper over the glazed meatloaf.
- Bake the glazed meatloaf on the middle rack of the oven for 15 minutes. Now turn on the broiler on high for about 5 minutes. Be very careful not to burn it! Take out of the oven.
- Preheat the oven to 200ºC.
- Stir in flaxseeds, rolled oats, and Graham flour (or gluten-free flour and xanthan gum for gluten-free option), and shape the mix into a loaf. Place on a parchment paper-lined oven-proof dish.
- Now proceed to prepare the glazing: in a small bowl, combine tomato paste, balsamic vinegar, and date syrup, and using a basting brush, glaze the top and sides of the loaf.
- Bake for 45 minutes on the middle rack of the oven, or until ready.
- We like both methods, but method 1 will deliver a prettier result. Your choice!
Creamy Mushroom Sauce
- Put a large non-stick skillet over medium-high heat, and sauté mushrooms (not the shiitake mushrooms) until they are golden.
- Place cooked mushrooms inside a high-speed blender and set aside.
- Place the skillet back over medium heat, and sauté the chopped onion (with our without the addition of extra virgin olive oil) until golden.
- Place the cooked onion inside the high-speed blender.
- Now add the cashews, water, dried thyme, freshly ground black pepper, sea salt and Japanese soy sauce or tamari to the blender, and blend until smooth.
- Pour the blend into a sauce jug.
- Put a non-stick skillet over medium heat and sauté the whole shiitake mushrooms until golden on all sides. Place shiitake mushrooms over the meatloaf.
- Serve this delicious vegan meatloaf with the super yummy creamy mushroom sauce. You'll love this combo! Enjoy!
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