Reinventing a Classic: This Vegan ‘Meatloaf’ Is Better Than The Original

No more mystery meat here—this vegan loaf swaps in onions, celery, carrots, tomatoes, and walnuts, and the result is a much more flavorful meal. Plus, this recipe forgoes any breadcrumbs or fillers, making it perfectly Paleo-friendly!

Vegan ‘Meatloaf’

Yield: One 6×11-inch loaf
Active Time: 15 minutes
Total Time: 1 hour and 15 minutes

2 tablespoons olive oil
2 cups diced onion
1 cup diced celery
1/2 cup diced carrot
2 cups walnuts
1 1/2 cups sun-dried tomatoes, soaked in boiling water, 10 minutes
2 tablespoons coconut aminos
2 tablespoons apple cider vinegar
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
2 teaspoons onion powder
1 teaspoon garlic powder
2 teaspoons salt
2 tablespoons flax meal

Preheat oven to 350 degrees and line a loaf pan with parchment paper.

Heat olive oil in a large sauté pan set over high heat and add in diced onions. Sauté on high, stirring 3 minutes, then reduce temperature to low and let caramelize. When onions are lightly golden brown, add in diced celery and carrots. Cook to soften 5 to 8 minutes. Turn off heat and set aside.

In a small bowl combine flax meal with 4 tablespoons water. Set aside.

Place walnuts, sun-dried tomatoes, coconut aminos, vinegar, spices, and salt in the bowl of a food processor and process until roughly combined and resembles the texture of ground meat, adding in a little water if necessary. Transfer mixture to a large bowl and mix in onion mixture and flax mixture. Combine.

Lightly press walnut mixture into prepared loaf pan and place in oven. Bake the loaf for 40 minutes, or until the top has browned. Allow it to sit for 15 minutes before slicing and serving.

Note: If you’d like to glaze the loaf, spread a thin layer of ketchup over the top of the loaf before serving.

Photo credit: Paul Delmont