If there was one recipe I was going to cook for myself and eat every week, it would be this meatless loaf. You can add everything but the kitchen sink and it will always turn out delicious.The trick is to use a ratio of 3 cups dry ingredients(grains),3 cups chopped veggies and 2 1/2 cups wet ingredients (seasoned tofu or bean puree). Top it with a universally appealing condiment like BBQ sauce and even folks that say they don’t like meatloaf will being asking for second helpings.
My secret ingredients for the vegan meatloaf is Linwoods ground flaxseeds,almonds, Brazil nuts, walnuts + co-Q10. The nuts and seeds bump up the protein and fiber in the loaf, in addition to giving it a great texture and taste. I’ve been sprinkling this stuff on everything from yogurt to salads and even adding it to dips to incorporate more omega-3’s into my diet. The Linwoods mix of nuts and seeds is gluten-free and lends a savory flavor profile to any dish. If you’re allergic to nuts, try substituting a combination of ground seeds like pumpkin,chia and flax.
Not Yo Mama’s Meatloaf- Vegan
Prep Time: 30 min.
Cook Time: 1 hour
Keywords: bake entree dairy free vegan vegetarian tofu American
Ingredients (10-12 servings)
- 1/2 cup oats (uncooked)
- 1/2 cup Linwood’s ground flax,almonds,Brazil nuts and walnuts
- 1 cup cooked quinoa
- 1 cup cooked brown rice
- 1 block silken tofu OR 2 cups pureed beans
- 3/4 cup BBQ sauce
- 1/4 cup spicy tomato juice
- 2 tablespoons soy sauce
- 1 tablespoon stone ground mustard
- 1 tablespoon porcini mushroom powder
- 2 tablespoons Summit seasoning (from Savory Spice Shop or use your favorite spice blend)
- 1 carrot,diced
- 2 ribs celery,diced
- 1 large onion,diced
- 3 cloves garlic,minced
- 1/4 cup sundried tomatoes (packed in olive oil)
- salt & pepper, to taste
- 2T olive oil
- 8×8 pan, greased OR use 9×13 pan to double the recipe
Preheat oven to 375 degrees. Saute all the veggies on med high heat just until they start to soften, about 3-5 minutes. Add spices to the pan and mix for one minute. Remove from heat, set aside. Combine tofu, 1/2 cup BBQ sauce, mustard, soy sauce, and spicy tomato juice in a food processor or blender. Blend until smooth. In a large bowl, combine oats, quinoa, brown rice and ground nuts. Add sautéed vegetables and seasoned tofu mixture. Mix until everything is well incorporated. Spread evenly into a greased pan and top with remaining BBQ sauce if desired. Bake for one hour. Let the meatless loaf rest for 15 minutes before cutting and serving.
Serve with Cauliflower Mash and garden salad.
Store leftovers in a covered, airtight container for up to 2 days.