One of our most requested recipes by far has been for vegan meatloaf. (And you thought we weren't listening).
Whether you like yours straight-up, smothered with ketchup, or doused in gravy, you're going to love this one! And if leftover meatloaf sandwiches are your thing, you won't be disappointed! Just cut yourself a slice, fry or grill it, add some vegan cheese to the top if you like, and put it on your favorite sandwich bread. Delicious!
2 stalks celery, chopped
1/2 cup red bell pepper, chopped
1/2 cup red onion, chopped
3 cloves garlic, minced or crushed
1 10-ounce block of organic firm tofu, drained
1/4 cup walnuts, finely ground
1 1/2 cups cooked brown lentils
1 1/2 cups rolled oats
1/2 cup cooked brown rice
3 tablespoons soy sauce
1 tablespoon vegan Worcestershire sauce
2 tablespoons tomato paste
1 teaspoon dry mustard
2 tablespoons dried parsley
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon sage
1/2 teaspoon black pepper
3 to 4 tablespoons ketchup
Preheat oven to 350°
Lightly spray a loaf pan with non-stick cooking spray.
Prepare the lentils and rice and set them aside.
In a large skillet, sauté celery, bell pepper, onion, and garlic over medium heat until tender, about 7 to 10 minutes. Remove from heat and allow to cool.
In a large bowl, mash the tofu, then add the rest of the ingredients, including the cooked vegetables. Stir until everything is well combined.
Spoon the mixture into the loaf pan and top with 3 to 4 tablespoons of ketchup.
Bake for 1 hour or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before slicing.
