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Vegan Meatloaf

VEGAN MEATLOAF

Bringing you the recipe for what I consider the most DELICIOUS vegan meatloaf in the world, no kidding! Hope you add this to your holiday dinner table. Stay blessed.
5 from 4 votes
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course entrees, Holiday Recipes
Cuisine American
Servings 12 Servings
Calories 260 kcal

Ingredients
  

'Meat' Ingredients

  • 2 Cans Chickpeas (29oz each)
  • 10 oz. Mushrooms Medley (Crimini, Oysters and Shiitake)
  • 1/2 Cup Walnuts
  • 1/2 Cup Cashews
  • 1 Cup Red Quinoa
  • 1 Cup Bread Crumbs
  • 1/2 Cup Coconut Milk
  • 3 Tbsp Tomato Paste
  • 3 Tbsp Nutritional Yeast
  • 3 Tbsp Vegan Worcestershire Sauce (I used Annie's)*
  • 1 Tsp Liquid Smoke
  • 1/2 Tsp Cayenne Pepper (Optional)
  • 2 Tbsp Garlic Powder
  • 1 Cup Red Onion
  • 1/2 Cup Red Bell Pepper
  • 1/2 Cup Green Bell Pepper
  • 4 Cloves Garlic
  • 1/2 Cup Basil (Fresh)
  • 1/4 Cup Sage (Fresh)
  • 1/4 Cup Cilantro (Fresh)
  • 1/4 Cup Tarragon (Fresh)
  • 1/4 Cup Rosemary (Fresh)
  • 1 Pinch Salt & Pepper (To taste)

Flax Eggs

  • 2 Tbsp Ground Flax
  • 6 Tbsp Water

Glaze

  • 2/3 Cup Organic Barbecue Sauce (I used a Sweet and Spicy version)

Instructions
 

  • Preheat your oven at 350F.
  • Heat a skillet on medium heat. Once hot, add the mushrooms. You don't need to add any oil or water, as the mushrooms will release water as they cook. Stir for 3 to 5 minutes until they shrink in size.
  • Then add the chopped onions, garlic, thyme, rosemary, sage, basil, tarragon, bell peppers and sauté for another 2 minutes; then add some salt and pepper to taste.
  • Add your chickpeas in a food processor and give a couple of pulses. Do not over process the chickpeas. We want them crushed and not pureed. 
  • Then using the same food processor, crush your walnuts and cashews.
  • Prepare a flax egg by mixing your ground flax with water. Let it sit in the fridge for about 5 minutes until thickened.
  • Add your crushed chickpeas to a large mixing bowl, along with the flax egg, coconut milk, tomato paste, Annie's vegan worcestershire sauce, liquid smoke, nutritional yeast, crushed nuts, cooked quinoa, garlic powder, cayenne pepper (optional), salt and pepper. Mix well to incorporate
  • Add the sautéed mushrooms to the chickpeas base and mix well to incorporate.
  • Line a loaf pan with some parchment paper, then transfer your 'meat' base to the loaf pan, making sure to press is down as much as you can to fill in any space. Fill the loaf pan to the top for a thicker meatloaf.
  • Drizzle the barbecue sauce on top of your loaf, make sure to spread it for full coating. Then place the meatloaf in the oven to bake for 1hour.
  • Let it cool down for about an hour, then it's ready to enjoy!

Notes

*The Mushroom Den earns a small commission if you make a purchase using any of the affiliate links listed on this post. We only suggest products we believe in, so hopefully you like them too.

Nutrition

Calories: 260kcal
Keyword holidays recipe, meatloaf, vegan meatloaf
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