Whole Food Plant Based Meatloaf Recipes

WHOLE FOOD PLANT BASED MEATLOAF

Whole Food Plant Based Meatloaf image

Provided by Molly Patrick of Clean Food Dirty Girl

Number Of Ingredients 21

Ingredients

1/3 cup tomato paste ((80g))
2 tablespoons water
2 tablespoons 100% pure maple syrup
2 tablespoons yellow mustard
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 cup water ((235ml))
1/2 cup uncooked steel cut oats, rinsed and drained ((100g))
2 tablespoons vegan Worcestershire sauce
2 tablespoons tomato paste
5 slices sprouted grain bread, toasted in the toaster until nice and brown ((should produce ~2.5 cups of bread crumbs))
4 cups sliced mushrooms ((8oz / 250g))
1/2 can pinto beans, drained and rinsed well ((about 3/4 cup / 140g))
3/4 cup chopped pecans ((80g))
1/2 cup diced yellow onion ((65g))
1 tablespoon ground flax seeds
1/2 tablespoon smoked paprika
2 teaspoons garlic granules
1 1/2 teaspoons salt
10 turns cracked black pepper
1/4 cup unsweetened non-dairy milk ((60ml))

Steps:

Preheat oven to 350°F (175°C). Cut a piece of parchment paper to fit the bottom and up the two long sides of a 5" x 9" loaf or cake pan.
Place all of the Sauce ingredients into a small bowl and whisk until smooth. Set aside for now.
In a small saucepan, combine the water, steel cut oats, Worcestershire sauce and tomato paste. Bring to a boil, turn the heat to low and cover the saucepan with a lid. Simmer over low heat for 15 minutes, stirring occasionally so it doesn't stick. After 15 minutes, remove the lid and set aside to cool.
Toast the bread, tear into small pieces and place them into your food processor and process until they become soft crumbs. Transfer the crumbs to a large mixing bowl (No need to wash the food processor).
In the empty food processor, place the mushrooms, pinto beans, pecans, onion, ground flax seeds, smoked paprika, garlic granules, salt and pepper and process until everything is chopped into small pieces but not pureed (10 to 20 seconds). Stop intermittently during this time and scrape down the sides of the food processor and then continue processing.
Add this mixture to the large mixing bowl that has the breadcrumbs, along with the steel cut oats mixture and the nondairy milk. Mix everything together until well combined.
Scoop the entire mixture into the lined loaf pan and pack it down with a spoon. Evenly spread the Sauce that you made earlier over the entire loaf and bake for 65 minutes.
Allow to cool for 15 minutes. When cool enough to handle, lift the meatloaf out of the pan by the parchment paper and set onto a cutting board. Allow to cool for 10 additional minutes and then cut the meatloaf into slices.

VEGAN MEATLOAF

Vegan Meatloaf image

This lentil loaf is the best vegan meatloaf you will ever eat! Make it the day before, enjoy it for dinner, and make cold vegan meatloaf sandwiches for lunch! YUM! And if you love this recipe, stuff a bell pepper, portobello mushrooms, or some pasta shells with this yummy lentil mixture.

Provided by Kathy Carmichael

Categories Entrees

Time 1h

Number Of Ingredients 17

Ingredients

2 cups prepared brown lentils
1/2 cup white or yellow onion (diced (1/2 onion))
1 large carrot (diced (about 1/4 cup))
2 stalks celery (diced (about 1/4 cup))
1/2 cup red pepper (diced (half a red pepper))
1 1/4 cup chopped mushrooms
2 cloves (garlic, minced)
2 Tablespoons tomato paste
1 Tablespoon bbq sauce of choice
1 Tablespoon yellow mustard
2 Tablespoons flaxseed meal
1 Tablespoon fresh parsley (chopped)
1 teaspoon salt
1 teaspoon pepper
1/2 cup quick oats
1/2 cup whole wheat bread crumbs (I used Dave's Bread and made my own bread crumbs, but prepared bread crumbs is fine)
Extra bbq sauce for the top after cooking

Steps:

Pre-heat oven to 350
Chop onion, celery, mushrooms, red pepper, and carrot (diced). I used the small blade on my favorite vegetable chopper.
In a large skillet, cook onion, garlic, mushrooms, carrots and celery, and salt and pepper until browned. (You may use a little vegetable broth to avoid sticking )
In a food processor, pulse the prepared lentils, quick oats, flaxseed, bread crumbs, cooked vegetables, tomato paste, bbq sauce, mustard, and parsley in a food processor.
The finished product should be chunky; do not over Pulse.
Use a silicone backing or placed parchment paper in the base of a glass loaf pan. If you don't have a loaf pan, you may form the dough into a loaf shape on a cookie sheet.
Place dough into the loaf pan and gently press the top to form a bread shape on top.
Cover with aluminum foil.
Bake for 35 minutes, covered.
Uncover after 35 minutes, and drizzle additional bbq sauce on top.
Return to oven for 10 minutes uncovered.
Remove from oven; recover and let stand for 10 minutes before cutting.
I find it easier to remove it from the pan before cutting.

Nutrition Facts : Calories 92 kcal, Carbohydrate 17 g, Protein 5 g, Fat 1 g, Sodium 281 mg, Fiber 5 g, Sugar 3 g, SaturatedFat 0.1 g, UnsaturatedFat 1.2 g, ServingSize 1 serving

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