Yes, there are a lot of ingredients but this loaf is so easy to make and so worth it. If you are looking for a “meatloaf” that is reminiscent of one you remember from your pre-vegan days, look no further. This is tender, a little smokey and very savory; it makes even better leftovers (try the slices warmed and in a sandwich). This particular recipe requires a Trader Joe’s nearby and access to liquid vegan eggs but beyond that, all the ingredients are pretty affordable and easy to find. Best of all, you can enjoy the great taste of a comfort food without paying for any violence.
1 tablespoon olive oil
1 yellow onion, diced
3 carrots, peeled and diced
2 celery stalks, sliced or minced
1 tablespoon garlic, minced
1 tablespoon tamari or soy sauce
16-ounces (two packages) Trader Joe’s vegan Turkeyless Protein Patties
½ cup rolled oats, regular or quick cooking, pulsed in the food processor or blender about ten times to make smaller
¼ cup vegan egg replacer, like JUST
1 tablespoon ketchup
1 tablespoon vegan Worcestershire sauce
2 tablespoons nutritional yeast
1 ½ tablespoons Trader Joe’s Everything But The Leftovers spice blend or another “poultry blend” spice mix
A few little squeezes of liquid smoke (optional)
Salt and pepper to taste
Preheat the oven to 375 degrees. Line a loaf pan with parchment paper with enough hanging over the sides to lift out of the pan easily.
In a large skillet, heat the oil over medium heat for one minute. Add the onions and sauté, stirring often, for six minutes. Add the carrots, celery, garlic and tamari, cooking and stirring for four more minutes.
In a large bowl, combine the sautéed veggies with the rest of the ingredients, using a fork to fully mix. Bake for 30 minutes.
Topping
¼ cup ketchup
1 tablespoon tomato paste
1 tablespoon water
2 teaspoons Worcestershire sauce
½ teaspoon smoked paprika
Salt and pepper to taste
Stir together the topping ingredients. After the loaf has baked for 30 minutes, spread this over the top. Bake for another 60 minutes.
Remove from the oven and all to set for at least ten minutes. Lift out of the loaf pan, slice and serve.
1 tablespoon olive oil
1 yellow onion, diced
3 carrots, peeled and diced
2 celery stalks, sliced or minced
1 tablespoon garlic, minced
1 tablespoon tamari or soy sauce
16-ounces (two packages) Trader Joe’s vegan Turkeyless Protein Patties
½ cup rolled oats, regular or quick cooking, pulsed in the food processor or blender about ten times to make smaller
¼ cup vegan egg replacer, like JUST
1 tablespoon ketchup
1 tablespoon vegan Worcestershire sauce
2 tablespoons nutritional yeast
1 ½ tablespoons Trader Joe’s Everything But The Leftovers spice blend or another “poultry blend” spice mix
A few little squeezes of liquid smoke (optional)
Salt and pepper to taste
Preheat the oven to 375 degrees. Line a loaf pan with parchment paper with enough hanging over the sides to lift out of the pan easily.
In a large skillet, heat the oil over medium heat for one minute. Add the onions and sauté, stirring often, for six minutes. Add the carrots, celery, garlic and tamari, cooking and stirring for four more minutes.
In a large bowl, combine the sautéed veggies with the rest of the ingredients, using a fork to fully mix. Bake for 30 minutes.
Topping
¼ cup ketchup
1 tablespoon tomato paste
1 tablespoon water
2 teaspoons Worcestershire sauce
½ teaspoon smoked paprika
Salt and pepper to taste
Stir together the topping ingredients. After the loaf has baked for 30 minutes, spread this over the top. Bake for another 60 minutes.
Remove from the oven and all to set for at least ten minutes. Lift out of the loaf pan, slice and serve.
