Vegan Meatloaf

This flavor-packed vegan meatloaf is made up of a delicious base of black beans for a hearty, wholesome Holiday main, roast alternative, or side dish. Plus, this recipe is gluten-free, meat-free, egg-free, and packed with healthy plant-based protein!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Author Michaela Vais

Ingredients

2 large (400 g) potatoes peeled, or sweet potato
1 Tbsp oil
⅔ cup (100 g) onion chopped
2 medium-sized (100 g) celery stalks chopped
3 garlic cloves minced
½ Tbsp onion powder
¾ tsp sea salt
½ tsp caraway seeds
½ tsp ground cumin
½ tsp dried thyme
½ tsp smoked paprika
⅓ tsp red pepper flakes
Black pepper to taste
1 Tbsp soy sauce tamari, or coconut aminos
1 Tbsp balsamic vinegar
2 (15 oz) cans black beans or kidney beans, about 500 g when drained and rinsed
½ cup (60 g) walnuts chopped or sunflower seeds for a nut-free version
1 cup (90 g) oats preferably instant oats (see notes)
2 Tbsp (60 g) tomato paste

Instructions

Check the video in the post for visual instructions.
Chop the potatoes, transfer them to a pot with salted water and bring to a boil. Cook over medium heat for about 15 minutes or until tender, then drain. Transfer back to the pot and mash with a potato masher (don't use a food processor or blender).
Time to preheat the oven to 375 degrees F (190 degrees C).
Meanwhile, heat 1 tbsp oil in a skillet or pan over medium heat and add chopped onion. Fry for about 3 minutes, then add garlic, celery, all spices, soy sauce, and balsamic vinegar and fry for a further 3-5 minutes. Stir occasionally. Add beans and turn off the heat after one minute.
Transfer the bean/veggie mixture to the pot with the mashed potatoes and add tomato paste, oats, and chopped walnuts. Then, Use the potato masher or your hands to mix everything together.
Line an 8-inch or 9-inch loaf pan with parchment paper (including an overhang) and put the meatloaf mixture into the pan. Press it down firmly.
Bake the vegan loaf for 40-50 minutes, then remove from the oven and allow to rest for at least 15 minutes before removing it from the pan to avoid it breaking apart at all.
This meatless meatloaf needs time to firm up. When you first remove it from the pan, it will still be soft to the touch. Simply pop this in the fridge for at least three hours (or even overnight) before serving for the firmest results. Read the recipe notes for more ways to ensure a firmer loaf.
Serve with the mushroom sauce, maple tomato glaze, or gravy. I have included the recipe for the mushroom sauce and glaze below in the recipe notes.

Notes

Oats (regular or gluten-free): You can substitute the oats with buckwheat flour, panko breadcrumbs, or regular breadcrumbs (gluten-free if needed).
I suggest tasting the prepared meatloaf mixture and adjust the seasonings, if necessary, before baking.
Make sure to line the loaf pan with parchment paper, including an overhang. This will make it easier to remove the loaf while it’s still warm and not super firm.

Nutrition Facts

Vegan Meatloaf

Amount per Serving

Calories

259

% Daily Value*

Fat

Saturated Fat

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.

Recipe mushroom sauce (optional):

1 1/2 cups vegetable broth (360 ml)
1/4 cup plant-based milk (60 ml)
1 onion, chopped
2 cloves garlic
2 cups mushrooms, sliced
1/2 tbsp vegetable oil
1 tbsp balsamic vinegar
1 tbsp soy sauce or coconut aminos
Spice mix: 1 tsp onion powder, 1/2 tsp dried thyme, 1/3 tsp smoked paprika, 1/4 tsp red pepper flakes, sea salt, and pepper to taste
1 tbsp cornstarch (to thicken)
Fresh parsley to garnish

Heat oil in a skillet, add onion and fry over medium heat for 3 minutes. Add garlic, mushrooms, spices, balsamic vinegar, and soy sauce and fry for a further 3-4 minutes.
Add broth and let simmer over medium heat for about 7-10 minutes (the longer you simmer the sauce, the more flavorful and thicker it will be).
In a small bowl, mix cornstarch with plant-based milk and add it to the skillet. The sauce will get thicker. Keep simmering for a further 1-2 minutes.
If you want a smooth gravy, mix the sauce in a blender. Enjoy! Store leftovers in a container in the fridge (can be kept in the fridge for about 3-4 days).

To serve with the maple tomato glaze: Combine 1/4 cup (56 g) tomato paste, 1 1/2 tbsp water to thin out, 1 tbsp each of soy sauce and balsamic vinegar, 1/2 tbsp each of hot sauce and maple syrup. Onion powder, garlic powder, salt, and pepper to taste. You can add it after baking or for the last 15 minutes of the baking time; then, it will be firmer.