Anybody have any recipes for meatless/veggie meatloaf ? Don’t want any soy/tofu or “fake’ meat. Looking for veggies in lieu of the meat. TIA.
We haven’t made it for a while but I thought Deborah Madison’s ”Cheese and Nut Loaf” from the original Greens cookbook was pretty tasty.
This got pushed aside for the Melissa Clark NYT Ultimate Veggie Burger in our kitchen but we should revisit it.
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Kenji has black bean hamburgers that could be meatloaf:
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Why?
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Asking for a friend .
Roasted or reconstituted mushrooms.
I have no friends, such that my qualifier would be a lie.
Sliced and grilled polenta cakes.
Grilled cauliflower “steaks”.
This is a recipe I found from a blog. Have made it several times.
The “I” in the text below is not me.
Robert
2 cups cooked French lentils (See note)
1/2 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
1/2 cup diced red bell pepper
1 ¼ cup diced crimini mushrooms
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon bbq sauce
2 tablespoons flax meal
1 tablespoon dried parsley
¼ teaspoon salt
¼ teaspoon pepper
½ cup quick oats
½ cup breadcrumbs
3 bell peppers, halved and seeded (optional)
1/3 cup ketchup
pinch brown or coconut sugar
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large skillet over medium heat, saute onion, carrots, celery, pepper, and mushrooms with a pinch of salt and pepper until softened. Add the garlic and saute another minute longer.
In a food processor, pulse together the lentils, cooked vegetables, tomato paste, bbq sauce, flax meal, parsley, salt, pepper, oats, and breadcrumbs. You may have to work in batches if your food processor is small. Do not puree, but blend into a chunky dough. You want some bits of veggies for texture.
Form the dough into a ball and place on the prepared cookie sheet. Form into a “loaf” shape as shown in the pictures. Alternatively, fill bell pepper halves with the lentil mixture and place in a baking dish. Bake for 35 minutes. Remove from the oven and spread the ketchup on top. Sprinkle with sugar to help caramelize the topping. Bake for another 10 minutes. Let the lentil loaf cool at least 10 minutes as it firms up during this time.
Most of the time I make lentils I cook dried French green lentils from scratch. I have a post all about cooking lentils here. Freshly cooked lentils are far superior in salads and soups, but in this lentil loaf? I use the vacuum packed steamed lentils from the produce section of the grocery store. After testing this recipe with both dried lentils and vacuum packed steamed lentils, I’ve decided that using store bought cooked lentils is totally worth the shortcut. I usually get my lentils from Trader Joe’s. If you cook your lentils from dry, you will need about one cup, as they double when cooking.
Be sure your lentils aren’t still wet from cooking or your loaf could end up soggy. Don’t over blend. You want some chunks of lentils and veggies for texture.
When I made this vegan lentil loaf this week, I decided to ditch the loaf shape and stuff the mixture into sweet bell peppers instead. I love the extra texture and sweetness the peppers add underneath the vegan “meatloaf” and they are just plan cute, aren’t they?
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