December 8, 2009

Seriously Good Vegan "Meat"loaf

Mock meatloaf doesn't exactly sound appealing (and to be honest, this doesn't look appealing...), which is why we're not calling this that.  We can call this meatless meatloaf, or vegan meatloaf, or lentil loaf-- anything but mock meatloaf.

I browsed online for different recipes and interpretations of meatless meatloaf before I decided to basically just create my own version using other recipes as the model (this is what I do most often).  What I also do fairly often is not measure out exact quantities.  I just pour, or sprinkle, or drizzle ingredients until I achieve the consistency, flavor, and texture I want.  So for this recipe I measured out the base ingredients and then just winged it with the sauces and seasonings, which is really what I think you should do as well.

When I tasted this before baking, it was much less flavorful than it turned out in the end.  I think baking helped meld the flavors together and create a lot more complexity than their was originally.  And let me say, this turned out wonderfully.  It's been a while since I've had real meatloaf so I can't say whether or not it tasted like the real thing but I think it's a pretty good substitute.  It's comforting and flavorful and tastes great on a sandwich the next day.  It's super-yum.  Seriously.

Seriously Good Vegan "Meat"loaf
As I said in my post, I measured out the base ingredients and then just seasoned and sauced to taste.  I do have my estimations listed in parentheses but I would suggest following my lead and seasoning to your own tastes.  Also, I know nutritional yeast is not the most common ingredient to have in your pantry, or supermarket for that matter, but if you can find it (Whole Foods carries it in the bulk section) I would definitely suggest using it because I think it adds a lot to the richness, flavor, and texture of this dish.

Loosely adapted from MyVeganCookbook and PeasandThankYou

3/4 cup red lentils, cooked
1 stalk celery, diced
1 large carrot, diced
1 small onion, diced
1/2 bell pepper, diced
1 clove garlic, minced
1 tablespoon sundried tomatoes, minced (tomato paste would also work, but I was out)
1/2 block extra firm tofu, cubed and squeezed of excess water in cheesecloth
2/3 cup quick oats
1/2 cup sunflower seeds, roughly chopped
1/3 cup nutritional yeast

Bragg's Liquid Aminos, or low sodium soy sauce (~ 2 tablespoons)
Worcestershire sauce (~ 1 1/2 tablespoon)
ketchup (~ 3 tablespoons)
salt (~ 1 teaspoon)
pepper (~ 1/2 teaspoon)
oregano (~ 1/2 teaspoon)
red pepper flakes (~ 1/4 teaspoon)
chili powder (pinch)
allspice (pinch)

Mix all of the base ingredients together in a large bowl (or the pot you used to cook the lentils and/or vegetables).  Season to your liking.  Transfer the mixture to a standard bread pan and press down into a loaf.  Spread ketchup over the top (optional) and bake at 375 F for 25-30 minutes.


Sarah F. said...

Make sure to get vegan Worcester! It often has anchovies in it.

Lynna said...


Thanks! I had no idea since I'm not a vegan... guess my "meat"loaf wasn't really either then :/