Vegan Meatloaf Recipe

Looking for a hearty, plant-based option that still packs plenty of flavor? This Vegan Meatloaf is a crowd-pleasing vegan recipe that’s perfect for family dinners, potlucks, or meal prep.

Made with wholesome ingredients like lentils, chickpeas, and mushrooms, this recipe offers a balance of protein, fiber, and deliciousness. Whether you follow a plant-based diet or are simply exploring new options, this loaf will satisfy your cravings. With its oil-free alternative, you can customize it to suit various dietary preferences, making it a versatile addition to your recipe repertoire.

Why You’ll Love This Recipe

  • Hearty Plant-Based Protein: Lentils, chickpeas, and sunflower seeds provide a healthy dose of plant-based protein.
  • Vegan-Friendly: Ideal for vegans, vegetarians, or anyone cutting down on meat.
  • Customizable Options: This recipe can be made oil-free or gluten-free with simple ingredient swaps.
  • Perfect for Meal Prep: Makes 12 servings, great for freezing or enjoying throughout the week.

Ingredients Needed To Make Vegan Meatloaf:

  • Flax Meal Mixture: This acts as a binding agent in place of eggs, adding structure to the loaf.
  • Vegetable Mix: Onions, celery, carrots, and mushrooms provide the flavorful base for the loaf. Sauteing them brings out their natural sweetness.
  • Dry Ingredients: Oats, breadcrumbs, and sunflower seeds add bulk and texture, while chickpea flour gives a nutty flavor and extra binding power.
  • Seasonings: Dried parsley, basil, oregano, pepper, and salt contribute a classic savory taste.
  • Other Ingredients: Lentils and chickpeas add heartiness and protein, while BBQ sauce, tomato sauce, and mustard give the loaf a tangy, flavorful twist.

How To Make Vegan Meatloaf

  1. Prepare the Flax Mixture:
    Combine the flax meal and water, and let it sit for 5 minutes to thicken. This creates a gel-like consistency, which helps bind the loaf together.
  2. Saute the Vegetables:
    Heat olive oil (or water for the oil-free option) in a large skillet. Add diced onions, celery, carrots, and mushrooms, and cook until the onions are translucent. This softens the vegetables and enhances their flavor. Add garlic and cook briefly for extra depth.
  3. Process Dry Ingredients:
    In a food processor, pulse together the oats, breadcrumbs, sunflower seeds, chickpea flour, and seasonings until the oats break down into a flour-like consistency. This step ensures that the loaf holds together while providing texture.
  4. Add Wet Ingredients:
    Into the food processor, add the lentils, chickpeas, BBQ sauce, tomato sauce, mustard, flax mixture, and sautéed vegetables. Pulse until everything is well combined but still slightly chunky. This forms the main structure of the loaf.
  5. Bake the Loaf:
    Preheat your oven to 350°F and line a loaf pan with parchment paper for easy removal. Transfer the loaf mixture into the pan and smooth the top. Cover with foil or an inverted baking sheet. Bake for 40 minutes, then uncover and bake for another 20 minutes to lightly brown the top.
  6. Cool and Serve:
    Let the loaf cool for about 15 minutes before slicing. This cooling time helps the loaf firm up, making it easier to cut. Serve and enjoy!

Oil-Free Option:

For a lighter version, skip the oil and use water or vegetable broth to sauté the vegetables. This keeps the recipe low in fat while still maintaining flavor.

Commonly Asked Questions

Why is flax meal used in the recipe?

Flax meal acts as a vegan replacement for eggs, helping to bind the ingredients together. When mixed with water, it forms a gel-like texture, giving the loaf structure and preventing it from falling apart.

Can I freeze the loaf for later?

Yes! This loaf freezes well, making it ideal for meal prep. Simply slice the loaf, wrap each piece individually, and freeze. When you’re ready to eat, just reheat in the oven or microwave.

How do I make this recipe gluten-free?

To make the loaf gluten-free, use gluten-free panko breadcrumbs and ensure that your oats are certified gluten-free. The rest of the ingredients are naturally gluten-free, making this an easy swap.

What can I serve with the Vegan Meatloaf?

This loaf pairs wonderfully with roasted vegetables, mashed potatoes, or a fresh salad. You can also top it with extra BBQ sauce or gravy for added flavor.

Can I substitute different vegetables?

Absolutely! Feel free to customize the veggie mix to your liking. Bell peppers, zucchini, or even spinach would be great additions. Just be mindful of moisture content—some veggies may need to be sautéed longer to release extra water.


Enjoy making and serving this versatile Universal Not So Meaty Loaf!

Universal Not So Meaty Loaf

Looking for a hearty, plant-based option that still packs plenty of flavor? The Universal Not So Meaty Loaf is a crowd-pleasing vegan recipe that is ideal for any occasion, providing a delicious alternative to traditional meatloaf.

Ingredients
  

  • 3 tablespoons flax meal
  • 5 tablespoons water
  • 2 tablespoon olive oil see note for oil free option
  • 1 onion diced
  • 2 celery stalks thinly sliced
  • 2 carrots thinly sliced
  • 1 8 ounce package sliced baby bella or cremini mushrooms
  • 4 garlic cloves thinly sliced
  • 1 1/3 cups rolled oats
  • cup gluten free panko bread crumbs
  • cup raw unsalted sunflower seeds
  • ½ cup chickpea flour
  • 1 ½ teaspoons dried parsley
  • 1 ½ teaspoons dried basil
  • 1 ½ teaspoons dried oregano
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 cup low sodium lentils 1 cups cooked brown lentils, drained and rinsed
  • 1 cup low sodium chickpeas drained and rinsed
  • cup bbq sauce
  • cup no salt added tomato sauce
  • 1 tablespoon mustard

Instructions
 

  • Preheat the oven to 350 F. Line a standard loaf pan with parchment, allow the parchment to come up over the long edges by 2-3 inches.
  • Add the flax and water to a bowl, whisk to combine and set aside for 5 minutes to thicken.
  • Heat the oil in a large skillet, add the onions, celery, carrots, and mushrooms and saute 3 minutes until onions are translucent. Add the garlic, and saute one additional minute until fragrant.
  • Add the oats, breadcrumbs, sunflower seeds, chickpea flour, parsley, basil, oregano, pepper and salt to a food processor and process until the oats have broken down into a crumbly flour and everything is well combined. Add the lentils, chickpeas, bbq sauce, tomato sauce, mustard, flax meal mixture and cooked vegetables. Pulse until everything is well combined.
  • Transfer mixture to prepared loaf pan and smooth the top with a spatula. Cover with an inverted sheet pan or aluminum foil. Bake for 40 minutes. Remove the cover and bake an additional 20 minutes until lightly browned on top.
  • Remove from the oven and let cool for 15 minutes. Release the sides of the loaf with a knife and turn it onto a serving platter or cutting board. Cut into 12 slices and serve.

Notes

OIL FREE: Omit the oil completely and saute the vegetables in 2 tablespoons water or low sodium vegetable broth, add more liquid as needed.
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