Description
This savory vegan meatloaf combines a rich blend of nuts, seeds, vegetables, and aromatic herbs to create a hearty, flavorful dish perfect for holiday gatherings or any special occasion. Packed with wholesome ingredients like butternut squash, mushrooms, and a blend of spices, it offers a satisfying plant-based alternative to traditional meatloaf, topped with a tangy and slightly sweet glaze that enhances every bite.
Ingredients
Scale
Main Ingredients
- 1.25 cups mixed nuts (cashews, walnuts, pecans), raw or roasted
- 0.25 cup sunflower seeds (or substitute pumpkin seeds)
- 2 tsp oil or vegetable broth (for sautéing vegetables)
- 1 cup onion, chopped (shallots may be used for milder taste)
- 4 cloves garlic, chopped (or garlic powder as substitute)
- 1 cup mushrooms, chopped (cremini or white mushrooms recommended)
- 1 cup butternut squash, cubed (or substitute sweet potato)
- 2 tbsp soy sauce or tamari (for mixture)
- 0.67 cup breadcrumbs (use gluten-free if needed)
Spices and Herbs
- 2 tsp Italian herbs (blend of thyme, sage, rosemary, oregano)
- 1 tsp smoked paprika
- 0.75 tsp poultry seasoning (or additional thyme or sage)
- 0.5 tsp black pepper
- 0.25 tsp cinnamon
- 0.25 tsp nutmeg
- 0.5 tsp onion powder
- 0.5 to 0.75 tsp salt (adjust to taste)
- 0.5 tsp garlic powder
Egg Substitute
- 2 flax eggs (2 tbsp flaxseed meal mixed with 5 tbsp water)
Glaze Ingredients
- 0.25 cup ketchup
- 1.5 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 2 tsp apple cider vinegar
- 1 tsp sriracha (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (180°C) to prepare for baking the meatloaf.
- Toast nuts and seeds: Spread the cashews and sunflower seeds on a baking sheet and toast at 325°F (160°C) for 5 minutes until fragrant to enhance their flavor.
- Process nuts and seeds: Using a food processor, pulse the toasted nuts and seeds until they reach a coarse meal consistency, providing texture to the meatloaf.
- Sauté vegetables: Heat oil or broth in a pan, sauté chopped onion and garlic for 2 minutes until translucent, then add mushrooms and cook until tender.
- Combine with butternut squash: Add the cubed butternut squash to the sautéed vegetable mixture and mash together to create a cohesive base.
- Add seasonings and mix-ins: Stir in Italian herbs, smoked paprika, poultry seasoning, black pepper, cinnamon, nutmeg, onion powder, salt, garlic powder, soy sauce, flax eggs, and breadcrumbs to the vegetable mash until well combined.
- Shape and bake first phase: Transfer the mixture to a parchment-lined loaf pan or baking sheet, shape into a loaf, and bake for 25 to 30 minutes.
- Prepare glaze: While the loaf bakes, mix ketchup, soy sauce, maple syrup, apple cider vinegar, garlic powder, and sriracha if using to create a flavorful glaze.
- Apply glaze and continue baking: Remove the meatloaf from the oven, spread the prepared glaze evenly over the top, and return to the oven.
- Bake second phase: Bake for an additional 20 to 30 minutes, allowing the glaze to caramelize and the loaf to cook through completely.
- Cool before slicing: Let the meatloaf cool for about 15 minutes to set and make slicing easier without crumbling.
Notes
- For a soy-free version, substitute soy sauce/tamari with coconut aminos.
- If a milder onion flavor is preferred, use shallots instead of regular onions.
- Flax eggs act as an excellent vegan binder; ensure they are well mixed before adding.
- Glaze is optional but highly recommended for added moisture and flavor.
- Use gluten-free breadcrumbs to keep the meatloaf gluten-free.
- Adjust salt and spices according to your taste preferences.
