Vegetarian Vegan Meatloaf Recipes

BEST VEGETARIAN MEATLOAF

Steps:

• Prepare the brown rice using Stovetop Brown Rice or Instant Pot Brown Rice. (You'll need 1/2 cup dry rice to yield 1 1/2 cups cooked; or you cook 1 cup dry rice and save the leftovers.)
• Preheat oven to 375°F.
• Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.
• Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them with a knife or in a food processor.
• In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.
• In a small bowl, lightly beat together 4 eggs.
• In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 1/2 cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
• Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.
• Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few day in the refrigerator or a few months in the freezer (cut into pieces). Reheat in a 375F oven.

VEGAN MEATLOAF

Steps:

• Sauté the onion and garlic for about 2 minutes. Then add the chopped carrots and cook them for another 3 minutes.
• Put about 6 tablespoons of the cooked lentils aside. Put all of the ingredients except for the spices into a blender or food processor and blend until you have a sticky but chunky mixture. It's very important that you make sure to not overdo it, so the vegan meatloaf will still have some texture.
• Add the remaining lentils and season with thyme, oregano, salt, pepper, and fresh parsley. Preheat your oven to 350 °F.
• Place the mixture into a loaf pan lined with parchment paper. Make sure to let the parchment paper overlap the loaf pan, so it's easier to remove the lentil loaf once it's done.
• Bake the vegan meatloaf for 30 minutes. In the meantime make the tomato glaze. Combine all ingredients in a small bowl and whisk well.
• After the 30 minutes of baking time are over, take the vegan meatloaf out of the oven and evenly spread the tomato glaze on top. Then return it to the oven and bake it for another 15 minutes at 350 °F.
• Allow to cool in the pan for about 10 minutes. Then carefully lift it out with the parchment paper. Slice and sprinkle with freshly chopped parsley.

VEGAN MEATLOAF

Steps:

• Add the chopped onion and crushed garlic to a frying pan with the olive oil and sauté until the onions are softened.
• Preheat the oven to 375°F (190°C). Spray a loaf pan with non-stick spray and line it with parchment paper so that the meatloaf can be easily lifted out. Set aside.
• Drain the chickpeas and add to a mixing bowl. Mash with a fork or potato masher until roughly mashed.
• Make your breadcrumbs by breaking up the 4 slices of bread and placing into a blender and pulse blending until it makes breadcrumbs (see notes*).
• Add the breadcrumbs, soy sauce, sweet chili sauce, dijon mustard, flaxseed meal, nutritional yeast, garlic powder, tomato paste and cayenne pepper to the mixing bowl. Add in the cooked onions and garlic. Mix very well into a thick batter. Make sure everything is evenly mixed (it's a very thick mix). Transfer this into the parchment lined loaf pan and smooth down with the back of a spoon.
• Cover with foil and bake for 30 minutes.
• While the meatloaf is baking, mix the tomato paste, brown sugar, maple syrup, garlic powder, salt and paprika in a bowl and stir together.
• When the meatloaf has baked for 30 minutes, remove it from the oven and remove the foil. Spread on the tomato glaze evenly and return it to the oven, (no foil, uncovered) to bake for a further 15 minutes.
• Remove from the oven and allow to cool for at least 10 minutes before removing from the loaf pan by lifting the meatloaf out with the parchment paper. Let it cool for another 10 minutes.
• Slice and serve with fresh basil.

VEGETARIAN / VEGAN MEATLOAF

Steps:

• Preheat oven to 350.
• Grind walnuts in food processor to a powder and set aside.
• Reconstitute soy granules in hot water or vegetable broth according to package directions.
• Coat medium skillet with cooking spray and place over medium heat.
• Add chopped celery and onion and garlic and saute 4-5 minutes or until tender and remove from heat.
• Mash drained tofu in large bowl.
• Mix in walnuts, vegetables, drained soy granules, oats, soy sauce, nutritional yeast, mustard and poultry seasoning and ketchup - salt and pepper to taste.
• Coat 9x5 inch loaf pan with cooking spray and spoon mixture into pan and press.
• Spread a layer of ketchup or barbecue sauce over this, if you like.
• Bake 55-60 minutes or until inserted knife comes clean.