Vegan Meatloaf - wip

Name: Vegan Meatloaf - wip
Total time: 3600 s
Cuisine: American
Ingredients: Salt & crushed black pepper; 2 tbsp olive oil; 1/4 cup walnuts (minced); 1/4 cup cashews (minced); 2 garlic cloves; 1 brown or red onion; 1 teaspoon dried thyme; 1/2 cup fresh flat-leaf parsley (chopped finely); 1 1/2 cups mixed vegan meat (soy free); 2 cups dried mushrooms (soaked, strained & chopped); 1 cup fresh mushrooms (chopped finely); 1 cup vegan cheese; Sherry or red wine vinegar

Butterryyyy @cook_25000737

Let's start with the meat; after all, you can't make meatloaf without it, but that's not what we're doing here. With this recipe I share how to make a juicy succulent meat loaf for vegans, vegetarians and all to enjoy. In addition, you don't need to worry about the ratio of fat to lean meat. How good is that for a change?!

Butterryyyy @cook_25000737

Saved

Ingredients

1 hr

Salt & crushed black pepper
2 tbspolive oil
1/4 cupwalnuts (minced)
1/4 cupcashews (minced)
2garlic cloves
1brown or red onion
1 teaspoondried thyme
1/2 cupfresh flat-leaf parsley (chopped finely)
1 1/2 cupsmixed vegan meat (soy free)
2 cupsdried mushrooms (soaked, strained & chopped)
1 cupfresh mushrooms (chopped finely)
1 cupvegan cheese
Sherry or red wine vinegar

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Steps

1 hr

1

Soak the dried mushrooms in room temp water for 30mins before you strain, dry & chop it up
2

Soak the chopped mushrooms in a touch of sherry or red wine vinegar and veggie stock and set aside.
3

Prep a baking tray with butter and baking/parchment paper or line with foil
4

Lightly sauté your finely minced onion and garlic together and then set it aside for a few minutes to cool a little.
5

Pop the vegan meat into a large bowl along with salt, pepper, saughtéed minced onion and garlic, soaked mushrooms and your chopped parsley.
6

Using your hands (the absolute best kitchen tool you have!), carefully and gently mix the ingredients together just until they are blended and come together. Just remember not to over mix!
7

Now, skip the loaf pan, it's truly better without it! This way, the meatloaf isn't steamed but rather gets a delicious outer crust.
8

Turn your mixture out onto your prepared tray and shape, by hand, into a loaf shape.
9

You can decide how you want to cover the top; brush the outside with some tomato sauce, sprinkle with some additional dried herbs (ie basil, rosemary, oregano) and/or grated vegan cheese. I topped it with vegan bacon strips.
10

Bake at 160°C (320°F) for about 55mins - 1 hour.
11

Allow the meatloaf to rest for about 10-15mins, very loosely tented with foil before slicing and serving.
12

Serve with a side of any veggies/salads you like. I served mine with lightly fried green beans, chilli jam & butter sauce.