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Vegan Meatloaf
You don't need meat to make a loaf. This vegan take is just as filling and packed with umami, thanks to the use of mushrooms and miso.
Servings
12
12
Cuisine Type
- american
Menu Part
- entree
Main Ingredient
- Beans
- Grains
- Vegetables
Source: University of Rochester (Rochester, N.Y.)
You don't need meat to make a loaf. This vegan take is just as filling and packed with umami, thanks to the use of mushrooms and miso.
Ingredients
2 tbsp. extra virgin olive oil
1 cup cooked lentils
2 cups kombu/miso broth
1 cup mushroom powder
1 tsp. baking powder
1 tsp. baking soda
1/4 cup nutritional yeast
1 cup cooked quinoa
1 cup chick pea flour
1 chopped & sweated onion
1 cup chopped cooked mushrooms (shitakes suggested)
1 green pepper
2 tbsp. chopped garlic
3/4 cup oatmeal
1/4 cup tamari soy
2 tbsp. cider vinegar
1 flax or chia “egg” (3 tbsp. flax or chia seeds mixed with 3 tbsp. water, blended)
1/2 lb. cubed firm tofu
1 tsp. cumin
1/2 tsp. dry thyme
1 tsp. salt
1 tsp. pepper
Mushroom gravy
2 cups mushroom broth
2 cups miso broth
4 tbsp. corn starch
1/4 cup water
Steps
Place all ingredients in large bowl or mixer, combine until smooth, 1 to 2 minutes.
Place into 2 oiled 5x9 inch loaf pans, bake at 300°F for 1 1/2 hours.
Allow to cool 10-15 minutes. Slice into 12 portions.
Serve with mushroom gravy.
Mushroom gravy
Pour mushroom and miso broth in saucepan. Bring to boil and reduce by half.
Mix corn starch and water. Add slowly to thicken broth. Stir 1 minute to desired consistency, gravy should coat the back of a spoon.
Spoon or ladle over meatloaf and/or sides.
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