Vegan. Meatloaf. These two words typically do not jive. For the past 2 months I have been eating mainly raw foods. It wasn’t until this past week that I was REALLY craving something homey, cozy, and cooked.
So after several Google searches I came across a recipe for vegan meatloaf which did not contain soy! I wrote down the recipe, closed my browser, and sadly do not know where it came from. But whoever you are, thank you.
I had most of the ingredients, just had to go to the store for vegan Worcestershire sauce (anchovies…who knew?!), fresh herbs, and mushrooms.
This was also my first experience using “flax egg”. I didn’t know it was a thing before and let me tell you, water and flax meal is FREAKY combined.
This is my daughter, Harper, helping me make the “meat”. Process walnuts, rice, and mushrooms.
Next we make the flax egg. Combine water and flax meal (I took flax seeds and blended them in my ninja because -come on- flax meal is expensive). Let sit.
Take the “meat” mixture in a large bowl. Combine celery, carrot, onion, gluten free rolled oats, parsley, sage, rosemary (fresh!!! And make tea with the leftovers!), black pepper, cayenne pepper, garlic powder, almond milk, vegan Worcestershire, and a touch of salt. Mix it up!
Pat in a loaf pan lined with parchment paper. If you aren’t yet on the parchment train, GET ON. It’s life saving. Throw in a 325 oven for an hour and a half. Yes, ninety minutes.
Meanwhile, take a bath, do some yoga, drink some wine, or make your sauce. Simply ketchup, Worcestershire, and garlic powder. The last 10 minutes of the cooking period we will brush it over top of the load and let bake in.
I was so pleasantly surprised with this recipe. Texture-wise, it was right on as I remember it’s meatier cousin. Taste-wise, it was stellar. A lot heavier than i have been eating, but I will definitely make it for both herbivore and carnivore friends and definitely on special occasions.
Here is the recipe!:
Combine: 3/4 cup cooked rice, 2 cups mushrooms, 1 cup walnuts in a processor. Blend until a meaty texture is achieved. Pour into a large mixing bowl.
Make your flax egg. 2 tbsp flax meal and 6 tbsp water. Set aside to thicken.
Chop 1 small carrot, 1 stalk celery, 1/2 onion, parsley, sage, rosemary finely. Pour into bowl and add 1 cup gluten free rolled oats, 1 tbsp Worcestershire sauce. 1/4 cup almond milk
Add your spices. I eyeballed these to my taste preferences. Cayenne pepper, garlic powder, black pepper, salt.
Mix together until combined and press into loaf pan lined with parchment paper.
Bake at 325 degrees F in the center rack for 90 minutes.
The last 10 minutes, combine 3 tbsp ketchup, 1 1/2 tbsp Worcestershire, and a small amount of garlic powder and brush on top.
Let sit for 10 minutes and enjoy!!
Frugally Raw 