Vegan Mushroom Meatloaf
To achieve a texture that resembles a meatloaf, this vegan meatloaf combines cremini mushrooms with kidney beans and brown rice.
Serves10 to 12
Prep15 minutes
Cook1 hour 25 minutes to 1 hour 40 minutes
This protein-packed meatless loaf will quickly become a dinnertime favorite. It’s firm, not mushy or dry, and bursts with umami flavor — and we didn’t even use any mock meats. The vegan loaf is equally terrific topped with a shiny layer of ketchup glaze or smothered in gravy. Plus, leftovers make fantastic sandwiches.
How to Make a Vegan Loaf
A food processor will be necessary to make this loaf. You’ll use it to process the mushrooms, aromatics, oats, nuts, and seeds. The mushrooms, onion, and garlic are quickly sautéed to release excess water, then you’ll add the oat-nut-seed mixture along with mashed kidney beans and brown rice. It all comes together easy enough with a rubber spatula, but feel free to get your hands in there to mix, too.
What Is Vegan Loaf Made Of?
Vegan loaves can be made of mock meat, lentils, beans, grains, and/or vegetables. To achieve a texture that resembles a meatloaf, this recipe combines mushrooms with kidney beans and brown rice.
What to Serve with a Vegan Loaf
Serve your vegan loaf with the same sides you’d serve next to a meatloaf. Try these comforting dishes, which are vegan or easily made vegan with minimal ingredient swaps.
Vegan Meatloaf Recipe
To achieve a texture that resembles a meatloaf, this vegan meatloaf combines cremini mushrooms with kidney beans and brown rice.
Prep time 15 minutes
Cook time 1 hour 25 minutes to 1 hour 40 minutes
Serves 10 to 12
Nutritional Info
Ingredients
For the loaf:
- 8 ounces
cremini mushrooms
- 1
large yellow onion
- 4 cloves
garlic
- 1 tablespoon
olive oil
- 2 teaspoons
kosher salt, divided
- 3 tablespoons
soy sauce or tamari
- 2 tablespoons
tomato paste
- 1 cup
old-fashioned rolled oats
- 1/2 cup
raw cashews
- 1/2 cup
roasted, unsalted sunflower seeds
- 2 tablespoons
cornstarch
- 1 teaspoon
dried thyme
- 1/2 teaspoon
freshly ground black pepper
- 1/2 teaspoon
ground sage
- 2 (about 15-ounce) cans
kidney beans
- 2 cups
For the glaze:
- 1/3 cup
ketchup
- 3 tablespoons
packed brown sugar
- 1 tablespoon
apple cider vinegar
Instructions
Arrange an oven rack in the upper third of the oven and heat the oven oven to 350°F. Line a 9x13-inch loaf pan with aluminum foil, leaving about 4 inches of overhang along the long sides.
Coarsely chop 8 ounces cremini mushrooms and place in a food processor fitted with the blade attachment. Pulse until chopped into pieces are no larger than 1/4-inch, 10 to 15 (1-second) pulses. Transfer to a large bowl. Peel and coarsely chop 1 large yellow onion and 4 garlic cloves, then place in the food processor and pulse until chopped fine, 10 to 15 (1-second) pulses. Add to the bowl of mushrooms.
Heat 1 tablespoon olive oil in a Dutch oven or other large pot over medium heat until shimmering. Add the mushroom-onion mixture (reserve the bowl), season with 1/2 teaspoon of the kosher salt, and cook, stirring occasionally, until the water evaporates, 7 to 10 minutes. Add 3 tablespoons soy sauce or tamari and 2 tablespoons tomato paste and stir to combine. Remove the pot from the heat and let cool slightly, about 15 minutes.
Place 1 cup old-fashioned rolled oats, 1/2 cup raw cashews, 1/2 cup roasted, unsalted sunflower seeds, 2 tablespoons cornstarch, 1 teaspoon dried thyme, remaining 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground sage to the food processor. Process until finely ground, about 1 minute. Transfer the mixture to the reserved bowl.
Drain and rinse 2 (about 15-ounce) cans kidney beans. Place in the food processor and pulse until the beans break down but retain some texture, about 10 (1-second) pulses. Transfer to the bowl, add 2 cups cooked brown rice, and stir until combined.
Add the mushroom-onion mixture and stir to combine. Transfer to the loaf pan and press the mixture evenly and firmly into the pan. Smooth the top, then fold the excess foil over the top to completely cover.
Bake for 1 hour. Meanwhile, place 1/3 cup ketchup, 3 tablespoons packed brown sugar, and 1 tablespoon apple cider vinegar in a small bowl and whisk to combine.
Remove the loaf from the oven. Increase the oven temperature to 375°F. Uncover the loaf and spread the glaze evenly over the top of the loaf. Return to the oven and bake until the glaze is slightly tacky, caramelized, and browned in spots, 15 to 25 minutes more.
Remove the loaf from the oven and let cool for about 10 minutes to firm up. Grasping the excess foil, lift the meatloaf out of the pan onto a serving platter or clean cutting board. Cut crosswise with a serrated knife.
Recipe Notes
Make ahead: To make ahead, prepare the mixture and pack it into the loaf pan. Tightly cover the pan refrigerate for up to 3 days. Let sit at room temperature while the oven heats, it may need a few extra minutes baking time.
Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. To reheat, wrap individual slices in lightly greased aluminum foil and bake in a 350°F oven for 5 to 10 minutes.