Vegan Meatloaf – Simple Vegan Blog


Vegan meatloaf, super flavorful and moist. Made with easy-to-find ingredients, it’s a delicious plant-based version of a classic recipe.

Photo of a vegan meatloaf

Here’s another plant-based recipe, perfect for a vegan Thanksgiving dinner, Christmas, special occasions, or just to make on a daily basis. It is so nice and moist, as well as very tasty.

Savory and extremely flavorful, it is cruelty-free and cholesterol-free. Plus the glaze is so yummy you’re going to want to have some bread handy. Let me know how you liked it!

Photo of the ingredients needed to make this recipe

Ingredient notes

  • Beans: I used chickpeas and kidney beans, but you could probably use what you have on hand.
  • Ground flaxseed: any type of flaxdeed will work.
  • Nutritional yeast: it gives this recipe the cheesy flavor, so it’s an important ingredient. If you can’t find it, you could also use brewer’s yeast. However, nutritional yeast is the best choice.
  • Tahini: I’ve only made this vegan meatloaf recipe using tahini, but you could probably use different seed or nut butters instead, or even oil, but in that case you may need to use less plant milk.
  • Ketchup: store-bought is a good choice, but I prefer to make my own recipe because it’s super simple and a healthier alternative.
  • Brown sugar: freel free to use any type of sugar.

Dietary variations

  • Make it gluten-free: use tamari instead of soy sauce.
  • Make it soy-free: use vegetable stock instead of soy sauce and incorporate more salt to taste. Also, feel free to replace the soy milk with any type of plant milk.
  • Make it sugar-free: use a sugar-free ketchup (or even tomato paste), and omit the brown sugar.

Pro tips

  • To mash the chickpeas and the beans, I really suggest you use a potato masher. A fork would also work, but a potato masher will do the job more quickly and efficiently.
  • If you own a food processor, it may be easier for you to prepare the meatloaf dough. You will simply need to blend all the ingredients together for optimal results (see recipe instructions below).
  • You can line the loaf pan with some parchment paper before adding the mixture so the meatloaf is easy to remove.
  • If you don’t have a loaf pan, feel free to place the mixture onto a lined baking sheet and shape it with your hands.
Step-by-step photos of how to make this recipe

How to make vegan meatloaf

  • Preheat the oven to 350ºF or 180ºC.
  • Add the chickpeas and beans to a mixing bowl and mash them.
  • Add all the remaining ingredients of the meatloaf and mix until well combined. You can also blend them in a food processor.
  • Firmly press the mixture in a lined 9×5 inch (23×13 cm) loaf pan.
  • To make the glaze, mix all the ingredients in a mixing bowl .
  • Spread the glaze evenly over the top and bake for 50 minutes.
  • Remove from the oven and allow the vegan meatloaf to cool for at least 5 minutes before removing it from the loaf pan.
  • Serve your vegan meatloaf immediately.

How to store a vegan meatloaf

  • Fridge: keep the leftovers in an airtight container in the fridge for about 5 days.
  • Freezer: transfer it to an airtight container and keep it in the freezer for up to 6 months. Thaw overnight in the fridge.
  • Reheat: use the microwave or oven. To reheat in the oven, cover loosely with foil and bake at 350ºF or 180ºC for about 20-25 minutes or until warmed through. Remove the foil for the last few minutes for a crispier finish.

Serving suggestions

Feel free to serve your vegan meatloaf as part of your vegan Thanksgiving dinner (as well as Christmas or any other special or weekday!) along with some creamy vegan mashed potatoes and our rich and flavorful vegan gravy.

Looking for more vegan meat alternatives?

Side photo of a vegan meatloaf

Did you make this vegan meatloaf recipe?

Please leave a comment and rate it below. We’d love to hear from you!

This post contains affiliate links so you can easily find some of the products that we used to make this recipe. If you buy any of them through the links provided (without any extra cost for you), we’ll get a commission. We’re so grateful for your support!

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Square photo of a vegan meatloaf

Vegan Meatloaf



  • Author:

    Iosune


  • Prep:

    10 mins


  • Cook:

    50 mins


  • Total:

    1 hour

  • 810 1x

  • Main Dish

  • American

  • Vegan


Servings 810 1x


Scale


Tap or hover over number to scale servings

Vegan meatloaf, super flavorful and moist. Made with easy-to-find ingredients, it’s a delicious plant-based version of a classic recipe.

Ingredients

For the meatloaf:

  • 1 cup canned or cooked chickpeas (170 g), drained and rinsed
  • 1 cup canned or cooked kidney beans (170 g), drained and rinsed
  • 1 cup ground flaxseed (120 g)
  • 1 cup nutritional yeast (70 g)
  • 1/2 cup tahini (120 g)
  • 1/4 cup soy sauce or tamari (65 ml)
  • 1/4 cup unsweetened plant milk of your choice (65 ml), I used soy milk
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1/4 tsp ground black pepper

For the glaze:

  • 1/2 cup ketchup (150 g)
  • 2 tbsp brown sugar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp paprika

Instructions

  1. Preheat the oven to 350ºF or 180ºC.
  2. Add the chickpeas and beans to a mixing bowl and mash them with a fork or a potato masher.
  3. Add all the remaining ingredients of the meatloaf and mix until well combined. You can also blend them in a food processor.
  4. Firmly press the mixture in a lined 9×5-inch (23×13 cm) loaf pan. Feel free to place the mixture onto a lined baking sheet and form it into a loaf pan with your hands.
  5. To make the glaze just mix all the ingredients in a bowl until well combined.
  6. Spread the glaze evenly over the top and bake for 50 minutes.
  7. Remove from the oven and allow the vegan meatloaf to cool for at least 5 minutes before removing it from the loaf pan.
  8. Slice and serve your vegan meatloaf as part of your vegan Thanksgiving dinner (as well as Christmas or any other special or weekday!) along with some creamy vegan mashed potatoes and our rich and flavorful vegan gravy
  9. Store the leftovers in an airtight container in the fridge for about 5 days or in the freezer for up to 6 months. Thaw overnight in the fridge. To reheat, use the microwave or oven. To reheat in the oven, cover loosely with foil and bake at 350ºF or 180ºC for about 20-25 minutes or until warmed through. Remove the foil for the last few minutes for a crispier finish.

Notes

  • Tahini can be replaced by any nut butter or even oil.
  • Sea salt can be used instead of tamari or soy sauce. Add more plant milk if needed.
  • To mash the chickpeas and the beans, I really suggest you use a potato masher. A fork would also work, but a potato masher will do the job more quickly and efficiently.
  • If you own a food processor, it may be easier for you to prepare the meatloaf dough. You will simply need to blend all the ingredients together for optimal results (see recipe instructions).
  • You can line the loaf pan with some parchment paper before adding the mixture so the meatloaf is easy to remove.
  • If you don’t have a loaf pan, feel free to place the mixture onto a lined baking sheet and shape it with your hands.

Nutrition

  • Serving Size: 1/10 of the recipe
  • Calories: 231
  • Sugar: 4.4 g
  • Sodium: 558 mg
  • Fat: 12.4 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 20.3 g
  • Fiber: 8 g
  • Protein: 11.1 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in November of 2017, but was republished with new photos, step-by-step instructions, and tips in June of 2022.





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