This Vegan Meatloaf is a hearty and satisfying dish that’s perfect for those looking for a comforting, plant-based meal. Made with wholesome ingredients like black beans, oats, and a blend of savory spices, this meatloaf has a rich, robust flavor and a tender texture that mimics traditional meatloaf. Topped with a delicious tomato glaze and paired with a savory gravy, it’s a wonderful main course for any dinner table, whether you’re vegan or just exploring meatless options. Serve it with a side of mashed potatoes and steamed vegetables for the ultimate comfort food experience.
Ingredients
For the Vegan Meatloaf:
- 2 large potatoes (about 400 g), peeled and diced (or use sweet potatoes)
- 1 tablespoon oil (olive oil or any neutral oil)
- ⅔ cup (100 g) onion, chopped
- 2 medium celery stalks, diced into small pieces (approximately 100 g).
- 3 garlic cloves, minced
- ½ tablespoon onion powder
- ¾ teaspoon sea salt
- ½ teaspoon caraway seeds
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ⅓ teaspoon red pepper flakes
- Black pepper, to taste
- 1 tablespoon soy sauce, tamari, or coconut aminos
- 1 tablespoon 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 use sunflower seeds for a nut-free version)
- 1 cup (90 g) oats (preferably instant oats)
- 2 tablespoons (60 g) tomato paste
For the Tomato Glaze (Optional):
- 2 tablespoons ketchup or tomato paste
- 1 tablespoon of maple syrup or agave nectar.
- 1 teaspoon balsamic vinegar
- 1 teaspoon soy sauce or tamari
Instructions
- Prepare the Potatoes:
- Place the peeled and diced potatoes in a pot of salted water and bring to a boil. Cook for about 10-12 minutes, or until the potatoes are soft. Drain and set aside.
- Sauté the Vegetables:
- In a spacious frying pan, warm the oil over a medium flame. Add the chopped onion and celery, and sauté for about 5-7 minutes until the onions are translucent and the celery is soft.
- Add the minced garlic, onion powder, sea salt, caraway seeds, ground cumin, dried thyme, smoked paprika, red pepper flakes, and black pepper. Sauté for another 1-2 minutes until the spices are fragrant.
- Prepare the Bean Mixture:
- In a large bowl, add the drained and rinsed black beans (or kidney beans) and the cooked potatoes. Mash them together with a potato masher or fork until mostly smooth, leaving some texture.
- Combine the Ingredients:
- Add the sautéed vegetable mixture, chopped walnuts (or sunflower seeds), oats, soy sauce, balsamic vinegar, and tomato paste to the mashed beans and potatoes. Mix until everything is well combined. The mixture should be thick and hold together well. If it’s too dry, add a little more tomato paste or a splash of water.
- Shape the Meatloaf:
- Preheat the oven to 375°F (190°C).
- Place parchment paper in a loaf pan, allowing excess paper to hang over the edges for effortless lifting later.
- Press the meatloaf mixture into the prepared loaf pan, smoothing the top with a spatula.
- Make the Tomato Glaze:
- In a small bowl, mix together the ketchup (or tomato paste), maple syrup, balsamic vinegar, and soy sauce.
- Bake:
- Bake the meatloaf in the preheated oven for 35-40 minutes, or until the top is golden and firm to the touch.
- Let the meatloaf cool in the pan for about 10 minutes before lifting it out using the parchment paper. Slice and serve with vegan gravy, if desired.
- Make the Gravy (Optional):
- If you’d like to make a quick vegan gravy, simply sauté 2 tablespoons of flour with 2 tablespoons of oil in a small pot over medium heat. Slowly whisk in 1 cup of vegetable broth and 1 tablespoon of soy sauce. Cook, stirring frequently, until thickened.
Conclusion
This Vegan Meatloaf is a comforting and flavorful dish that’s perfect for any occasion. Its savory flavor and hearty texture make it a satisfying alternative to traditional meatloaf, and it pairs beautifully with a side of mashed potatoes and steamed greens. Whether you’re serving it for a family dinner or as a special holiday main course, this meatloaf is sure to please vegans and non-vegans alike. Enjoy the rich flavors and the wholesome ingredients that make this plant-based dish a true comfort food classic.
Hearty Vegan Meatloaf with Savory Gravy: A Delicious Plant-Based Comfort Food
A hearty and flavorful vegan meatloaf made fromblack beans, oats, and a blend of spices, topped with a savory tomato glaze.Perfect for a comforting plant-based dinner, especially when served with vegangravy.
Ingredients
- For the Vegan Meatloaf:
- 2 large potatoes about 400 g, peeled and diced (or use sweet potatoes)
- 1 tablespoon oil olive oil or any neutral oil
- ⅔ cup 100 g onion, chopped
- 2 medium celery stalks diced into small pieces (approximately 100 g).
- 3 garlic cloves minced
- ½ tablespoon onion powder
- ¾ teaspoon sea salt
- ½ teaspoon caraway seeds
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ⅓ teaspoon red pepper flakes
- Black pepper to taste
- 1 tablespoon soy sauce tamari, or coconut aminos
- 1 tablespoon 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 use sunflower seeds for a nut-free version)
- 1 cup 90 g oats (preferably instant oats)
- 2 tablespoons 60 g tomato paste
- For the Tomato Glaze Optional:
- 2 tablespoons ketchup or tomato paste
- 1 tablespoon of maple syrup or agave nectar.
- 1 teaspoon balsamic vinegar
- 1 teaspoon soy sauce or tamari
Instructions
- Prepare the Potatoes:
- o Place the peeled and diced potatoes in a pot of salted water and bring to a boil. Cook for about 10-12 minutes, or until the potatoes are soft. Drain and set aside.
- Sauté the Vegetables:
- o In a spacious frying pan, warm the oil over a medium flame. Add the chopped onion and celery, and sauté for about 5-7 minutes until the onions are translucent and the celery is soft.
- o Add the minced garlic, onion powder, sea salt, caraway seeds, ground cumin, dried thyme, smoked paprika, red pepper flakes, and black pepper. Sauté for another 1-2 minutes until the spices are fragrant.
- Prepare the Bean Mixture:
- o In a large bowl, add the drained and rinsed black beans (or kidney beans) and the cooked potatoes. Mash them together with a potato masher or fork until mostly smooth, leaving some texture.
- Combine the Ingredients:
- o Add the sautéed vegetable mixture, chopped walnuts (or sunflower seeds), oats, soy sauce, balsamic vinegar, and tomato paste to the mashed beans and potatoes. Mix until everything is well combined. The mixture should be thick and hold together well. If it’s too dry, add a little more tomato paste or a splash of water.
- Shape the Meatloaf:
- o Preheat the oven to 375°F (190°C).
- o Place parchment paper in a loaf pan, allowing excess paper to hang over the edges for effortless lifting later.
- o Press the meatloaf mixture into the prepared loaf pan, smoothing the top with a spatula.
- Make the Tomato Glaze:
- o In a small bowl, mix together the ketchup (or tomato paste), maple syrup, balsamic vinegar, and soy sauce.
- Bake:
- o Bake the meatloaf in the preheated oven for 35-40 minutes, or until the top is golden and firm to the touch.
- o Let the meatloaf cool in the pan for about 10 minutes before lifting it out using the parchment paper. Slice and serve with vegan gravy, if desired.
- Make the Gravy (Optional):
- o If you’d like to make a quick vegan gravy, simply sauté 2 tablespoons of flour with 2 tablespoons of oil in a small pot over medium heat. Slowly whisk in 1 cup of vegetable broth and 1 tablespoon of soy sauce. Cook, stirring frequently, until thickened.