The Whole Food Plant Based Cooking Show
Classic Vegan Meatloaf
Calories: 327kcal
This classic vegan meatloaf has been in the works here in our test kitchen for months. Using whole food ingredients to get that “meaty” texture has proven to be an interesting challenge. This meatloaf sets up with just the right firmness, texture, and smoky-tomato flavors reminiscent of the classic meatloaf you probably grew up with, but has all the amazing benefits of being fully whole food plant-based, gluten-free, refined sugar-free, and refined oil-free. I hope you enjoy every bite and know that the leftovers taste even better the next day!
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Ingredients
Meatloaf
- ½ cup buckwheat groats soaked for at least 6 hours
- ½ cup quinoa soaked for at least 6 hours
- 1 onion diced
- 8 oz mushrooms
- 2 stalks celery diced
- 3 cloves garlic
- 2 cups cabbage finely chopped
- 14 ounces black beans
- ¼ cup flax meal
- ½ teaspoon sage
- ½ teaspoon thyme
- 2 teaspoons smoked paprika
- 1 ½ teaspoon onion powder
- 1 tablespoon stone ground mustard
- 1 tablespoon tomato paste
- 2 teaspoons Bragg liquid aminos
Tomato Topping
- 3 tablespoons tomato paste
- 5 deglet dates or 2 medjool
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- 1 tablespoon balsamic vinegar
- ½ cup water
Instructions
- Preheat oven to 350°F.
- Drain liquid from buckwheat and quinoa and pour into food processor.
- Sauté onions, mushrooms, celery and garlic until the onions are translucent.
- Add the cabbage to the pan with the onions and mushrooms and cook until cabbage is wilted, making sure all moisture is reabsorbed.
- Pour into food processor along with remaining meatloaf ingredients and mix lightly.
- Let sit for at least 15 minutes.
- Add all tomato topping ingredients to a blender and blend until smooth.
- Scoop meatloaf mixture into a parchment lined bread pan and smooth top.
- Pour tomato topping mixture on top and smooth.
- Bake for 1 hour.
- Remove from oven and let cool for 15-20 minutes.
- Remove meatloaf from pan and place onto a serving plate.
- Will keep in the fridge in an airtight container for about 5 days.
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Nutrition
Calories: 327kcal | Carbohydrates: 59g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 97mg | Potassium: 1221mg | Fiber: 13g | Sugar: 7g | Vitamin A: 471IU | Vitamin C: 11mg | Calcium: 110mg | Iron: 4mg
