
By Chloe Wheatland
Vegan Meatloaf with a Butter Bean Gravy & Veggies
8 steps
Prep:20minCook:1h 20min
You won’t believe that this meatloaf and gravy are made from…
🌱 PLANTS! This is a lentil and mushroom “meatloaf” with a creamy butter bean “gravy”, mashed pumpkin and roasted broccolini.
Updated at: Tue, 19 Dec 2023 20:35:22 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
25
High
Nutrition per serving
Calories436.8 kcal (22%)
Total Fat13.7 g (20%)
Carbs58.9 g (23%)
Sugars13.4 g (15%)
Protein21.7 g (43%)
Sodium902.2 mg (45%)
Fiber17.9 g (64%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Lentil and Mushroom Meatloaf

1 CupButton Mushrooms

1Can Brown Lentils
Drained & rinsed

1 CupQuick Oats
GF oats for gluten-free option

0.5 CupWalnuts

3 TbspNutritional Yeast

2 TbspFlaxseed Meal

1 Tbspolive oil

0.5Brown Onion
Diced

1 ClovesGarlic
Diced

2 CupsCarrot
Diced, Roughly 3 small or 2 large carrots

0.5 CupTomato Paste

2 TbspTamari

1 TbspBalsamic Vinegar

1 TbspRice Malt Syrup

1 TbspFresh Rosemary
Diced

1 TbspFresh Thyme
Diced

1 tspsmoked paprika

salt

pepper
Meatloaf Tomato Glaze
Butter Bean Gravy

1 CanButter Beans
Drained & rinsed

0.25Brown Onion
Diced

1 CloveGarlic
Diced

1 Tbspolive oil

3 CupsVegetable Broth

0.25 CupNutritional Yeast

3 TbspCornflour
or GF Flour

1 TbspTamari

1 tspdijon mustard

Pepper
Pumpkin Mash

1 CupPumpkin Purée
Or boiled pumpkin & mashed after skin removed

1 TbspSoy Milk

½ tspsmoked paprika

0.25 TspGarlic Powder

salt

pepper
Roasted Broccolini
Garnish
Instructions
Step 1
Preheat the oven to 175°C and line a loaf tin.
Step 2
Place mushrooms, lentils, walnuts, quick oats, flaxseed meal and nutritional yeast into a food processor and process until thick and smooth.
Step 3
Heat olive oil in a pan over medium heat and add onion. Sauté for 2-3 minutes, add garlic and sauté for another minute. Add the rosemary, thyme and smoked paprika and stir until fragrant (roughly 1 minute). Add the diced carrot, tomato paste, tamari, balsamic vinegar and rice malt syrup and mix well. Cook for 3 - 4 minutes. Mix in the lentil and mushroom mix, slicing and mashing it with a spoon, and cook for 3 - 4 minutes. Season and remove from heat.
Step 4
Transfer the mixture into the lined loaf tin, cover with foil and roast in the oven for 30-35 minutes. Meanwhile, mix all the ingredients for the tomato glaze. Top the meatloaf with the glaze and roast, uncovered, for a further 20-25 minutes or until browned. Allow to cool for at least 20 minutes before slicing.
Step 5
Increase oven temperature to 220°C and line a baking tray. Mix ingredients for the roasted broccolini and roast for 10-15 minutes, turning halfway, or until stems are tender and tops are browned.
Step 6
Mash together all the ingredients for the pumpkin mash and set aside.
Step 7
Heat olive oil in a saucepan over medium heat and sauté onion and garlic for 2 - 3 minutes. Add all other gravy ingredients (except the butter beans) and whisk over high heat for a few minutes until slightly thickened. Remove from heat, add butter beans and transfer to a food processor. Blend until smooth and pour back into the saucepan. Heat over medium-high for 20-25 minutes, or until it has thickened into a gravy consistency.
Step 8
To serve, spread the pumpkin mash on a plate with the sliced meatloaf, broccolini and a drizzle of gravy. Garnish and enjoy! Store leftovers in the fridge for 3 - 4 days.
Notes
4 liked
1 disliked
Delicious
Kid-friendly
Makes leftovers
Special occasion
Easy