Saturday, August 22, 2009

Vegan Meatloaf (Nutloaf, Mushroom Loaf, etc...)

Tonight's dinner was another basic family
favorite: Vegan Meatloaf with smashed 'taters and garden veggies. YUM!

Although this seems very "brown-shapeless-tasteless-vegan-food", it's really not. Otherwise known as Nut-Loaf, Mushroom Loaf, Vegetable Loaf or many other titles, it's a great basic to throw together on those "meat-and-potato" nights. I thought I'd post it, because I ended up making it four times in ten days while the not-vegan-bottomless-pit-growing-teenage-BOY cousins were visiting!!

I know they liked it 'cause they requested I make it again, it disappeared from the table in record time, and miraculously, it SEEMED to fill them up. (Hard to say, they ate everything that wasn't nailed down...)

This "loaf" is really pretty simple. It may look
like a lot of ingredients, but it goes together quickly, especially with a food processor.
Feel free to vary ingredients as needed, it's quite the flexible recipe; keep in
mind the onions, mushrooms and herbs definitely make this loaf tasty!!

  • 1 onion, finely diced (or in food processor)
  • 2 T. olive oil, plus additional to oil pan
  • 2 clove garlic, minced
  • 2 cups fresh breadcrumbs or cracker crumbs (whiz in food processor) OR 2 1/2 cups corn flakes
  • (optional, but good!) 3/4 cup finely chopped/ground pecans, sunflower seeds, walnuts or cashews
  • 1 cup oatmeal (uncooked)
  • (optional, but good!) 1 cup grated carrot (or beets or celery or potato or more onion or whatever)
  • 1/4 cup freshly chopped parsley
  • 1 tsp dried sage (or more fresh)
  • 1/2 tsp rosemary (crushed - more if fresh)
  • 2 cups fresh mushrooms, whizzed until chunky in food processor (2 cups after processing)
  • 3 T. nutritional yeast flakes
  • 1 Tbsp soy or tamari sauce
  • 1/4 t. freshly ground black pepper
  • 1 cup soy/rice/almond milk
  • 3 tbsp flax seeds (OR chick pea flour OR ENER-G Egg replacer)
  • 1 cup silken (or any kind) tofu
Mix together all ingredients except soymilk, flax and tofu. Put milk, flax and tofu in food processor and blend well. Pour over other ingredients and mix thoroughly. It should be moist and mooshy but not "soupy". Too dry, add more soymilk, if it's too wet, add more breadcrumbs.

Spread into oiled 8 X 11 pan and bake at 350 about 1 hr. 15 min - until browned on top, and fairly firm. (Sometimes it sets up more than others, depending on the moisture in the mushrooms, onions, etc...)

This is better the next day, but who can wait? Serve with gravy, BBQ sauce or ketchup. Leftovers (sorta) slice for GREAT sandwiches.

ENJOY and have a great weekend!


Catherine said...

WOW! You've been on a posting spree this week! So many great, new recipes to try. Thanks for sharing!

The Voracious Vegan said...

You are so great to post all of these amazing recipes! I'm definitely a 'meat' and potato kind of girl so I am just loving this post. Meatloaf is so awesome because not only does it taste delicious when it is fresh pulled out of the oven, but it tastes delicious the next day on sandwiches! YAY!

Cynthia said...

Hey sweetie, I hope that you and the family are well.

Courtney said...

Yay for all the posts this week--I love it! And all the delicious recipes?! Wha-hoo! This one looks great...I will have to try it soon :-)


Chelsea said...

Yum! I love how versatile this is, the perfect kind of recipe for me who always seems to be missing one ingredient!

Mihl said...

Vegan meatloaf may not be beautiful, but it is so tasty! Your recipe sounds great and the combination with green beans looks perfect.

beth said...

I made this recipe tonight and LOVED it!! Thanks!