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Vegan Meatloaf Recipe With Gravy

Irresistible Vegan Meatloaf Recipe With Gravy That Comforts

This Vegan Meatloaf Recipe With Gravy is a hearty and healthy alternative to traditional meatloaf, perfect for any meal.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Plant-based, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 2 cups Potatoes Chopped and boiled
  • 2 tablespoons Oil Any neutral oil
  • 1 medium Onion Chopped
  • 1 cup Celery Diced
  • 2 cloves Garlic Minced
  • 1 teaspoon Onion Powder
  • 1 teaspoon Sea Salt Adjust to taste
  • 1 teaspoon Caraway Seeds Optional
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Red Pepper Flakes Adjust to preference
  • 1/2 teaspoon Black Pepper Adjust to taste
  • 2 tablespoons Soy Sauce/Tamari/Coconut Aminos Adjust based on dietary needs
  • 1 tablespoon Balsamic Vinegar
  • 2 cups Black Beans/Kidney Beans Drained and rinsed
  • 1/2 cup Walnuts/Sunflower Seeds Omit for nut-free version
  • 1 cup Oats Substitute with buckwheat flour if necessary
  • 1/4 cup Tomato Paste For moisture
For the Mushroom Gravy
  • 8 ounces Mushrooms Sliced
  • 2 cups Vegetable Broth Use low-sodium
  • 2 tablespoons Cornstarch or Arrowroot For thickening
  • 2 tablespoons Soy Sauce/Tamari Adjust for gluten-free
  • 1 teaspoon Garlic Powder Adjust to taste
  • 1 teaspoon Onion Powder For flavor

Equipment

  • Loaf Pan
  • large skillet
  • Pot
  • Mixing Spoon

Method
 

Preparation Steps
  1. Begin by chopping the potatoes into small cubes and placing them in a pot filled with salted water. Bring to a boil and cook for about 15 minutes until tender. Drain and mash until smooth.
  2. In a large skillet, heat a drizzle of oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent. Then, add minced garlic, diced celery, and spices, cooking for an additional 3-5 minutes.
  3. In the pot with mashed potatoes, add the sautéed vegetable mixture, black beans, tomato paste, oats, and walnuts (or sunflower seeds). Mix thoroughly and adjust seasoning as needed.
  4. Line a loaf pan with parchment paper and transfer the meatloaf mixture, pressing down firmly and smoothing the top.
  5. Preheat the oven to 375°F (190°C). Bake the meatloaf for 40 to 50 minutes until the edges are golden and the center is firm. Cool for about 15 minutes before removing.
  6. Refrigerate the meatloaf for at least 3 hours or overnight to firm up before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 400mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 100IUVitamin C: 12mgCalcium: 30mgIron: 2mg

Notes

This recipe is perfect for meal prep and can be adjusted for various dietary preferences such as nut-free or gluten-free.

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