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Mom-Style Vegan Meatloaf

Delicious easy slowcooker not-meatloaf recipe

Vegan Meatloaf

Mom-Style Vegan Meatloaf: Delicious not-meatloaf crockpot recipe from Robin Robertson's new cookbook of easy slow cooker recipes, Fresh from the Vegan Slow Cooker.

This Crockpot recipe for vegan meatloaf will let you prepare this classic dinner hours ahead of time. Your vegan meatloaf dinner will cook itself while you are busy doing other things!

Slow Cooker Size: 5 to 7 quart

Total prep & cook time: 4 hrs

4 - 6 Servings

Nutrition Data, 327g Serving: 426 cal, 57g carb, 13g fat, 598mg sodium, 8g fiber, 26g protein, 14g sugars, low Cholesterol, Saturated fat. Good source Vit. K., Calcium, Manganese. Estimated glycemic load 27

Ingredients:

  • 2 tsp. olive oil, plus more for drizzling
  • 1 small yellow onion, minced
  • 2 garlic cloves, minced
  • 1 Tblsp. dried thyme
  • 1 1/2 cups cooked pinto beans or 1 15 oz. can beans, rinsed and drained
  • 12 oz extra-firm tofu, drained, squeezed, and crumbled
  • 3/4 cup ketchup
  • 2 Tblsp. vegan Worcestershire sauce or soy sauce
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  • 1 Tblsp. Dijon mustard
  • 1/2 cup ground walnuts
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup dried bread crumbs
  • 1/2 cup vital wheat gluten
  • Gluten Free Option: 1/2 cup chick pea flour or potato flour
  • 2 Tblsp. tapioca starch
  • 2 Tblsp. minced fresh flat-leaf parsley
  • Salt and freshly ground black pepper
  • 2 large carrots, peeled and cut into 1/4-inch slices
  • 2 or 3 Yukon Gold potatoes, peeled and cut into 1/2-inch slices
  • 2 or 3 shallots, quartered lengthwise
  • 2 Tblsp. yellow or brown mustard
  • 1 Tblsp. light brown sugar
  • 1 Tblsp. cider vinegar
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Directions:

  1. For the best flavor, heat the 2 tsp. or oil in a small skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes
  2. Add the garlic and thyme and cook 1 minute longer. Alternatively, combine these ingredients in a microwave-safe bowl, cover, and microwave for 3 minutes. Set aside
  3. In a food processor, combine the beans, tofu, 1/2 cup of the ketchup, Worcestershire, mustard, and the reserve onion mixture and process to mix well
  4. In a large bowl, combine the walnuts, oats, bread crumbs, vital wheat gluten, tapioca starch, and parsley. Season with 1 tsp. salt and 1/4 tsp. pepper
  5. Add the bean mixture and stir well to mix thoroughly
  6. Turn out the mixture onto a wok surface and shape into a round or oval to fin inside your slow cooker, pressing to make sure the loaf holds together
  7. Generously oil the insert of the slow cooker or spray it with nonstick cooking spray
  8. Arrange the carrot slices evenly in the bottom of the cooker. Season with a little salt and pepper, then arrange the potato slices on top of the carrots. Drizzle with a little olive oil
  9. Set the reserved loaf on top of the potatoes and surround with the shallots
  10. In a small bowl, combine the remaining 1/4 cup ketchup with the mustard, brown sugar, and vinegar and mix well. Spread the mixture on top of the loaf. Cover and cook on Low for 4 hours
  11. Remove the lid, turn of the cooker, and allow the loaf to rest for 10 minutes. Transfer the loaf carefully with a large spatula to a large serving platter and surround it with the carrots, potatoes, and shallots. Slice the loaf carefully with a serrated knife
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Recipe Tips:

This easy slow cooker recipe contains multiple steps and a lot of ingredients. Assembling the vegan meat loaf will go much more smoothly if all the ingredients are completely prepared and ready before starting.

Get adventurous with your vegan meat loaf sides and switch up the veggies! Substitute brussel sprouts, sweet potatoes, turnips, or other root vegetables for some or all of the potatoes and carrots called for in this delicious not-meat loaf recipe.

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