Go Back

Vegan Meatloaf

This vegan meatloaf is hearty, flavorful, and nourishing! It's packed with plant-based protein and fiber from tofu, lentils, and walnuts.
PRINT PIN
Prep Time:20 minutes
Cook Time:1 hour 5 minutes
Rest Time:50 minutes
Servings: 5

Ingredients

Vegetables

  • 200 grams shiitake mushrooms1 roughly chopped
  • 1 tbsp olive oil
  • 1 small onion roughly chopped
  • 1 celery roughly chopped
  • 2 carrots roughly chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste

Filling

  • 2 tbsp ground flax
  • 5 tbsp water
  • 1 cup rolled or quick oats
  • ⅓ cup (40g) walnuts
  • 16 oz firm tofu frozen and thawed (press out excess liquid)
  • 2 cups cooked lentils
  • ¼ cup chickpea flour

Spices and Seasonings

  • 1 tsp dried thyme
  • ¾ tsp dried oregano
  • ½ tsp paprika
  • ½ tsp coriander
  • ½ tsp cumin
  • ⅛ tsp nutmeg
  • ⅛ tsp pepper
  • 2 tbsp nutritional yeast
  • 1 tbsp mustard
  • 1 tbsp miso or soy sauce/tamari
  • ¼-½ tsp salt

Glaze

  • 6 tbsp tomato paste
  • 3 tbsp brown sugar
  • 3 tbsp balsamic vinegar
  • 1½ tbsp soy sauce or tamari
  • 3 tbsp vegetable broth or water

Instructions

  • Make flax egg: Mix the ground flax with water in a small bowl and set aside.
    5 tbsp water, 2 tbsp ground flax
  • Pulse mushrooms: Add mushrooms to food processor and pulse a few times but not too fine.
    200 grams shiitake mushrooms1
  • Pulse veggies: Add onions, carrots, and celery to food processor and pulse a few times until crumbly but not too fine.
    1 small onion, 1 celery, 2 carrots
  • Parcook veggies: Heat olive oil in a skillet over medium heat. Add onions, celery, carrots, garlic, and a pinch of salt and cook just until the veggies are crisp-tender, about 5 minutes. Be careful not to overcook the veggies - they should retain some crunch.
    1 tbsp olive oil, 3 cloves garlic
  • Toast tomato paste: Add tomato paste and stir for 30 seconds, then remove from heat. Transfer the veggie mixture to a bowl to cool.
    2 tbsp tomato paste
  • Cook mushrooms: Add mushrooms to the same skillet and cook down for a few minutes to release the liquid. Continue cooking until most of the liquid has evaporated.
  • Pulse oats and walnuts: Add oats to food processor and pulse to form a flour. Add walnuts and pulse a few times until crumbly but not finely ground. Transfer to a large mixing bowl.
    1 cup rolled or quick oats, ⅓ cup (40g) walnuts
  • Pulse tofu and lentils: Add tofu and lentils to food processor and pulse a few times until crumbly but not finely ground. Add to the mixing bowl.
    16 oz firm tofu, 2 cups cooked lentils
  • Combine mixture: To the same mixing bowl, add the flax egg, chickpea flour, cooked veggies, and all the spices and seasonings.
    Tip: If you want to taste the mixture for seasoning/salt, do so before adding the chickpea flour. Chickpea flour should not be consumed raw nor does it taste good!
    1 tsp dried thyme, ¾ tsp dried oregano, ½ tsp paprika, ½ tsp coriander, ½ tsp cumin, ⅛ tsp nutmeg, ⅛ tsp pepper, 2 tbsp nutritional yeast, 1 tbsp mustard, 1 tbsp miso, ¼-½ tsp salt, ¼ cup chickpea flour
  • Make glaze: Mix tomato paste, brown sugar, balsamic vinegar, soy sauce, and broth/water. Add about half of the glaze to the meatloaf filling, and mix until everything is well combined.
    6 tbsp tomato paste, 3 tbsp brown sugar, 3 tbsp balsamic vinegar, 1½ tbsp soy sauce or tamari, 3 tbsp vegetable broth or water
  • Rest: Cover the bowl and rest in the fridge for at least 30 minutes to allow the mixture to thicken.
  • Prep oven and pan: Preheat oven to 350°F/180°C. Line a 9x5-inch loaf pan with parchment paper hanging over the sides for easy removal.
    Other pan sizes: Two 8x4-inch loaf pans, one 8x4-inch loaf pan plus two mini loaf pans (5.5x3-inch), or 12 muffins.
  • Add mixture to pan: When ready to bake, press the mixture into your prepared loaf pan(s). Pack it down tightly.
  • Bake and glaze: Bake uncovered for about 45 minutes, until golden on top. Brush half the remaining glaze on top and bake for another 10-15 minutes until the glaze dries out.
    For mini loaves, bake 30 minutes uncovered, glaze, and bake another 10 minutes. For mufins, bake 25 minutes uncovered, glaze, and bake another 5 minutes.
  • Rest: Remove the meatloaf from the oven and brush the remaining glaze on top. Let it rest for at least 15 minutes (5-10 minutes for mini loaves or muffins) to firm up before slicing.

Notes

1) Mushrooms: I recommend shiitake mushrooms for the best flavor and texture, but baby bella and white button mushrooms will also work.
2) Japanese Worcestershire Sauce: Check the ingredients to ensure it's vegan-friendly. Some Worcestershire sauce contain fish/anchovies. Japanese Chuno Style Worcestershire Sauce is usually vegan-friendly.