Vegan Meatloaf with a Butter Bean Gravy & Veggies

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.

Great

% Daily Values based on a 2,000 calorie diet

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.