Growing up, my Auntie Delia would make her famous meatloaf for special occasions. I loved it and would always slather my slice of meatloaf with double the ketchup. It was such a special treat. Fast forward to today, during the holidays I usually cannot partake in our family’s usual feast, so instead I make a veganized version of my Auntie Delia’s meatloaf to take with me, along with other sides. Surprisingly, it tastes and looks just like Auntie Delia’s meatloaf. I shock quite a few people when I tell them it is vegan.
Even meat-eaters think this meatloaf is delicious and that it contains animal meat. Boy, do I fool them!
I make a very high protein faux meat to incorporate into this loaf consisting of quinoa, mushrooms, and walnuts. When blended together in a food processor, it resembles ground meat. To the faux meat, I add most of the same ingredients that Auntie adds to her meatloaf, only I add parsley to the mix to give it some freshness. I don’t add hotdogs in the center of the loaf (since all the vegan hotdogs I’ve seen at the store are made from soy). I add cayenne pepper, flax “eggs”, a vegan Worcestershire sauce, my homemade ketchup, and, instead of soy sauce, coconut aminos. Although Auntie Delia is known to make low-fat, “healthy” foods, I’d say this beats her turkey meatloaf when you compare overall nutrition.
This is my holiday version of the meatloaf. My original meatloaf recipe is in the My Eclectic Kitchen App, which is actually the version I make year-round!
My friend, Jasmine, and I created a bountiful Thanksgiving feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes! We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration! We hope you include this recipe, as well as our other recipes, on your holiday tables!
Photo Credit: Jasmine Briones
Please make sure to tag us on Instagram: @yvonne_deliciously_vegan @sweetsimplevegan Twitter: @yvonnemrod @sweetsimpleveg and hashtag #SweetEclecticThanksgiving #MyEclecticKitchen if you recreate any of our recipes! We would love to see your photos and Thanksgiving feasts!
Time: 1 hour 50 minutes
½ cup quinoa, uncooked
1 cup filtered water
2 Tbsp flax meal
6 Tbsp filtered water
2 cups crimini mushrooms (or substitute porcini mushrooms), roughly chopped
1 cup walnuts, chopped
½ onion, chopped
1 celery stalk, finely chopped
1 small carrot, peeled and finely chopped
¼ cup dried cranberries, roughly chopped
1 Tbsp parsley, finely chopped
½ tsp rosemary, finely chopped
½ tsp sage, finely chopped
½ tsp thyme, finely chopped
¼ cup almond milk
1 cup gluten-free rolled oats
¼ tsp cayenne pepper
¼ tsp freshly ground black pepper
2 tsp garlic powder
1 Tbsp coconut aminos (can substitute tamari)
1 Tbsp vegan Worcestershire sauce
1/8 tsp sea salt
Traditional Meatloaf Glaze:
3 Tbsp ketchup
1 1/2 Tbsp vegan Worcestershire sauce
1/8 tsp garlic powder
1. Rinse and drain quinoa. Place the quinoa and 1 cup of water in a small saucepot and cover. Cook the quinoa over medium heat. Once it has reached a boil, reduce heat to low, and simmer. The quinoa should be cooked in about 15 minutes, when all the water is absorbed. Keep an eye on it so it doesn’t burn. Set aside to cool.
2. Preheat the oven to 325 degrees F.
3. Line a loaf pan with parchment paper. First, cut two pieces of parchment paper– one piece for the length of the loaf pan, from rim-to-rim, and one piece for the width of the loaf pan, rim-to-rim. Spray the loaf pan then place one parchment piece down. Spray the parchment again and lay the other piece of parchment over crosswise, like an x. Spray the parchment again. See here for a demo: http://www.youtube.com/watch?v=UJUhAYSy-U8
4. Prepare the flax egg. In a small bowl, combine the flax meal with 6 Tbsp of water, mix and set aside to thicken.
5. Prepare the faux “meat”. Measure out ¾ cup cooked quinoa (store leftover quinoa in the refrigerator to eat later). Place the quinoa in a food processor with the mushrooms and walnuts, and process until it comes together and resembles the same texture as ground meat.
6. Place the faux “meat” in a large mixing bowl and add the remaining ingredients to the bowl, including the flax egg. With clean hands, toss all the ingredients until fully combined.
7. Pour the “meat”loaf mixture into the loaf pan and pat down well, spreading evenly. Flatten the top.
8. Place the loaf pan in the center of the oven for about 1 1/2 hours.
9. Make the glaze. Either a Cranberry Glaze or the Traditional Meatloaf Glaze by combining ketchup, vegan Worcestershire sauce, garlic powder, and stirring together with a spoon.
10. 10 minutes prior to removing the loaf from the oven, brush the top of the meatloaf with the glaze, spreading it evenly to coat. If you use the Cranberry Glaze, use only a little over ¼ cup of it to spread. Reserve the rest of the Cranberry Glaze to serve on the side.
11. Allow the loaf to cool for about 10 minutes prior to cutting.
12. Serve with a side of steamed broccoli or green beans and/or mashed potatoes.
Note: This can be made in advance and refrigerated overnight. To reheat, preheat the oven to 300 degrees F and heat for about 25 minutes.Share on Facebook