Vegan Meatloaf - Nut Loaf Recipe - Vegan Richa

16 steps

Updated at: Wed, 27 Mar 2024 14:06:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories2394 kcal (120%)

Total Fat150.9 g (216%)

Carbs214 g (82%)

Sugars53.7 g (60%)

Protein80.9 g (162%)

Sodium5502.4 mg (275%)

Fiber49.7 g (177%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 ¼ cupsnuts

I use a combination of raw or roasted cashews, raw walnuts, raw pecans

¼ cupsunflower seeds

2 tspoil

or use 1/4 cup broth

1 cupchopped onion

4garlic

cloves, chopped

1 cupmushrooms

chopped, cremini or white or a mix

1 cupbutternut squash

cubed, heaping cup

2 tspitalian herbs

1/2 tsp each thyme, ground sage

rosemary

oregano

1 tspsmoked paprika

¾ tsppoultry seasoning

poultry seasoning is just herbs, or use more sage and thyme

½ tspblack pepper

¼ tspcinnamon

nutmeg

½ tsponion powder

½ tspsalt

less or more depending on if the breadcrumbs are already salty, if using regular or low sodium soy sauce etc

2 Tbspsoy sauce

or tamari for gf, or use a combination of balsamic vinegar and coconut aminos for soyfree

2flax eggs

mix 2 tbsp flaxseed meal mixed with 5 tbsp water

⅔ cupbreadcrumbs

use glutenfree breadcrumbs or coarsely ground oats for glutenfree

¼ cupketchup

1 ½ Tbspsoy sauce

or use 1/4 tsp salt + 1 tbsp broth for soyfree

1 Tbspmaple syrup

2 tspapple cider vinegar

½ tspgarlic powder

1 tspsriracha

optional

Instructions

Step 1

Servings

Step 2

Step 3

Toast the raw cashews and sunflower seeds in the oven at 325 deg F (160 C) for 5 mins. Or toast on a skillet over medium heat until golden. (optional if using pre-roasted nuts). Preheat the oven to 350 degrees F for the loaf

Step 4

Add the cashews and sunflower seeds to a food processor with the rest of the nuts and pulse to a somewhat coarse meal with a few chopped size pieces visible.

Step 5

Heat a skillet over medium heat. Add oil or broth. Add onion, garlic and a pinch of salt and cook for 2 mins. Then add mushrooms and a pinch of salt and cook until some golden edges. 3-4 mins.

Step 6

Add butternut squash and mix in. Add a splash of water, cover and cook until the squash is tender. Mash and transfer to a bowl. Add in the spices, salt and mix in. Add the chopped nuts and seeds, soy sauce, flax egg mix, breadcrumbs and mix well.

Step 7

Taste and adjust salt, herbs and flavor. The flavor will get more pronounced on baking. If the mixture is too wet, add a tbsp or so flour. You want it to be just slightly sticky. If too dry or crumbly, add a splash of broth. If you like sweeter, profile, add a tbsp of tomato paste or some chopped dried fruit such as dried cranberries or apricots.. (this mixture can be used to make burger patties, pan fried or baked. Or can be stuffed into puff pastry for a puff pastry loaf or small hand pies).

Step 8

Transfer to a parchment lined pan. Lightly press to shape and even it out. Do not pack too much. Bake for 25 to 30 mins.

Step 9

Meanwhile, mix everything under the glaze. Taste and adjust if needed.

Step 10

Take the loaf out of the oven. Spread the glaze over the loaf and then bake again for 20 to 30 mins. Let cool for 15 mins before removing from the pan. Then cool completely before slicing. Serve with gravy. or cranberry sauce.

Step 11

Notes

Step 12

Nutfree Try my Lentil Quinoa Loaf or my Chickpea Veggie Loaf

Step 13

Variation Add a cup of cooked Lentils for a lentil nut loaf. Mash half the lentils and add at step 5. Add some more herbs to taste.

Step 14

Variation flavors Add a tbsp balsamic vinegar or miso. Add a tbsp of vegan Worcestershire sauce

Step 15

Reduce herbs for less thyme/sage flavor profile.

Step 16

Nutrition is for 1 serve