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

November 16, 2015
by Merce Muse for Thrive Market
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 6x11-inch loaf
Active Time:

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

Vegan meatloaf

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.

Vegan meatloaf

Photo credit: Paul Delmont


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This article is related to: Gluten-Free, Meatloaf, Paleo, Vegan, Vegetarian, Dinner

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  • Anthonia Farfalli

    Why didn't you soak the walnuts before using?

  • Vicki

    Husband and I found this loaf too spicy. We will make it again, but leave out the paprika, chili powder, and cayenne. We are not opposed to eating wheat, so will use soaked bread cubes to fill this out (only came up halfway in loaf pan) and lighten up the density. Grating the carrots will help. Possibly add a splash of liquid smoke or "bacon" yeast powder. Otherwise, it's got great possibilities. Probably the best vegan loaf we've tried!