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The Ultimate Plant-Based Meatloaf

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A comforting and hearty plant-based meatloaf that is packed with flavor and nutrients, making it a perfect vegan alternative to the traditional recipe.

Ingredients

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  • 1/4 cup olive oil (extra virgin for best flavor)
  • 2/3 cup minced onions (yellow or white)
  • 4 large garlic cloves (minced)
  • 2 tsp paprika (smoky or sweet)
  • 2 tsp ground mustard
  • 2 tsp dried basil
  • 2 tsp onion powder
  • 1/2 tsp salt (adjust to taste)
  • 1/4 cup ketchup (organic or homemade)
  • 2 tbsp Gravy Master (or soy sauce)
  • 1 packet vegan-friendly dehydrated onion soup mix
  • 2 flax eggs (4 tbsp ground flaxseed + 12 tbsp water)
  • 1 cup vital wheat gluten
  • 2.5 cups TVP crumbles
  • 1.5 cups water

Instructions

  1. In a large skillet, heat the olive oil over medium-high heat. Add the minced onions and garlic, sautéing for about 1 minute until fragrant.
  2. Sprinkle in the paprika, ground mustard, dried basil, onion powder, and salt, stirring well to coat the onions. Continue sautéing for another 2-3 minutes until soft.
  3. Stir in the TVP, onion soup mix, ketchup, Gravy Master, and water. Mix well. Reduce heat, cover, and cook for 5-8 minutes.
  4. Transfer the mixture to a bowl and let it cool for 10-15 minutes. Prepare flax eggs by mixing ground flaxseed with water and letting it set.
  5. Once cooled, mix in vital wheat gluten and prepared flax eggs. Knead for one minute until firm and elastic.
  6. Preheat oven to 350°F. Spray a meatloaf pan with nonstick spray. Pack the mixture into the pan firmly, cover with foil, and bake for 40 minutes.
  7. Remove the foil and bake uncovered for an additional 15-20 minutes, or until the top is golden brown.
  8. Let it cool for at least 20 minutes before slicing.

Notes

Store leftovers in an airtight container in the fridge for up to a week or freeze for up to 8 weeks. Allowing the meatloaf to rest helps with slicing.

Nutrition

Find it online: https://us.recipesfood.org/plant-based-meatloaf/

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