The Best Vegan Meatloaf
Looking for the best vegan meatloaf recipe? Look no further! Our plant-based meatloaf is unbelievably tender, moist, and packed with flavor. Made with soy curls, white beans, and a blend of flavorful seasonings, it's then glazed with a sweet and tangy sauce.
Equipment
Ingredients
- 2 cups dry soy curls
- 1 tbsp oil
- 2 shallots minced
- 3 cloves of garlic minced
- 1 cup sliced mushrooms
- 1 cup cooked white navy beans
- 1/2 cup water
- 6 tbsp oil
- 2 tbsp nutritional yeast
- 2 tbsp soy sauce
- 2 tbsp ketchup
- 2 tbsp granulated white sugar
- 1 tsp dark soy sauce optional, for color
- 1 tsp vegan Worcestershire sauce
- 2 tsp onion powder
- 1/2 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp liquid smoke
- 1/4 tsp salt
- 1/4 cup chopped parsley
- 3/4 cup vital wheat gluten
- 1/4 cup breadcrumbs
Glaze
- 1/3 cup ketchup
- 1 tbsp sugar or maple syrup
- 1/2 tsp yellow mustard
- 1/2 tsp vegan Worcestershire sauce
- 1/2 tsp onion powder
Instructions
- Rehydrate the soy curls. Add the soy curls to a bowl and cover them with hot water. Let the soy curls rehydrate for 15-20 minutes. Drain the soy curls and rinse them a couple of times under cold water. Doing so will get rid of the soybean flavor. Next, squeeze the soy curls with your hands to remove most of the moisture. Set aside.
- Preheat the oven to
350 °F (175°C). - Sauté the aromatics. Heat a tablespoon of oil in a non-stick skillet over medium heat. Once hot, add the minced garlic and shallots, and sauté for 2-3 minutes.
- Next, add the sliced mushrooms and cook for another 3-5 minutes. Remove from heat and set aside.
- Process the beans. To a food processor fitted with the “S” blade, add the cooked white beans, water, oil, nutritional yeast, soy sauce, ketchup, sugar, dark soy sauce (if using), vegan Worcestershire sauce, onion powder, black pepper, smoked paprika, liquid smoke, and salt.
- Process for 15-30 seconds or until the mixture is smooth. Be aware that it will be very liquid. It is normal.
- Add soy curls, herbs, and mushrooms. Next, add the rehydrated soy curls, fresh parsley, and sautéed mushrooms. Pulse a few times until the mixture resembles ground meat. Do not process too long, or you will lose the meaty texture.
- Add the gluten and breadcrumbs. Transfer the “ground meat” mixture to a large mixing bowl. Add the vital wheat gluten and the breadcrumbs to the bowl.
- Stir to combine. Using a spoon or spatula, stir until the vital wheat gluten is fully incorporated. The mixture will appear dryer and should hold together.
- Transfer to a loaf pan. Line an 8×4-inch loaf pan with parchment paper. Transfer the mixture to the pan and lightly pack it. Flatten the top into an even layer.
- Bake. Cover the loaf pan with two layers of aluminum foil. This will help in retaining the moisture of the meatloaf. Transfer the pan to the oven and bake covered for 1 hour.
- Prepare the glaze. In a small bowl, whisk together the ketchup, sugar, yellow mustard, Worcestershire, and onion powder.
- Glaze. After one hour, remove the foil from the meatloaf and spread the ketchup glaze on top of the meatloaf. Bake uncovered for another 20 minutes or until the glaze has thickened and has become sticky.
- Serve. Let the meatloaf cool for about 10 minutes before transferring it to a serving plate.
Notes
- Drain the soy curls well. Once the soy curls are rehydrated, rinse them a few times and squeeze really well with your hands to remove as much moisture as possible.
- Do not over-process the mixture. To keep a meaty and chewy texture, do not overprocess the soy curls and mushrooms. Just a few pulses are usually more than enough.
- Allow the meatloaf to rest. After baking, let the meatloaf rest for a minimum of 10 minutes, preferably 20 minutes. This will help it hold together better.
Nutrition
Serving: 1 serving | Calories: 300 kcal | Carbohydrates: 23.6 g | Protein: 17.2 g | Fat: 16.1 g | Saturated Fat: 1.9 g | Sodium: 1858 mg | Potassium: 264 mg | Fiber: 3.3 g | Sugar: 9.8 g | Calcium: 42 mg | Iron: 2 mg