Vegan Meatloaf - Nut Loaf Recipe
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
8
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Calories
317 kcal
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Course
Main Course
Vegan Meatloaf - Nut Loaf Recipe
Description
The recipe begins by toasting nuts and sunflower seeds before pulsing them to a coarse meal. Aromatics like onion, garlic, and mushrooms are sautéed until golden, then combined with cooked butternut squash and a blend of herbs and spices including smoked paprika, poultry seasoning, cinnamon, nutmeg, onion powder, salt, and soy sauce for depth of flavor. Flax eggs are added as a binder along with breadcrumbs to achieve a firm yet moist mixture.
Shaped into a loaf and brushed with a glaze made from ketchup, soy sauce, maple syrup, apple cider vinegar, garlic powder, and optional sriracha, the loaf is baked until set. The result is a nutty, herb-infused loaf with a tangy-sweet glaze. This loaf can be sliced and served as a main dish for vegan or vegetarian meals.
Variations include adding cooked lentils for texture and protein, adjusting herbs to taste, or substituting soy sauce with tamari or alternatives for dietary needs. The recipe notes suggestions for nut-free versions by using lentils and other substitutions. This loaf stores well and can be reheated or served cold.
Ingredients
- 1 1/4 cups nuts (I use a combination of raw or roasted cashews, raw walnuts, raw pecans)
- 1/4 cup sunflower seeds
- 2 tsp neutral cooking oil or use 1/4 cup broth, generic cooking oil
- 1 cup onion chopped
- 4 cloves garlic chopped
- 1 cup mushroom cremini or white or a mix, chopped
- 1 cup butternut squash heaping cup, cubed
- 2 tsp italian herbs (1/2 tsp each thyme, ground sage, rosemary, oregano
- 1 tsp smoked paprika
- 3/4 tsp poultry seasoning (poultry seasoning is just herbs). or use more sage and thyme
- 1/2 tsp black pepper
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp onion powder
- 1/2 to 3/4 tsp salt (less or more depending on if the breadcrumbs are already salty, if using regular or low sodium soy sauce etc)
- 2 tbsp soy sauce or tamari for gf ( or use a combination of balsamic vinegar and coconut aminos for soyfree)
- 2 flax eggs (mix 2 tbsp flaxseed meal mixed with 5 tbsp water)
- 2/3 cup breadcrumbs (use glutenfree breadcrumbs or coarsely ground oats for glutenfree)
Glaze:
- 1/4 cup ketchup
- 1.5 tbsp soy sauce or use 1/4 tsp salt + 1 tbsp broth for soyfree, or Tamari
- 1 tbsp maple syrup
- 2 tsp apple cider vinegar
- 1/2 tsp garlic powder
- 1 tsp sriracha , optional
Instructions
- Toast the raw cashews and sunflower seeds in the oven at 325 deg F (160 C) for 5 mins. Or toast on a skillet over medium heat until golden. (optional if using pre-roasted nuts). Preheat the oven to 350 degrees F for the loaf
- Add the cashews and sunflower seeds to a food processor with the rest of the nuts and pulse to a somewhat coarse meal with a few chopped size pieces visible.
- Heat a skillet over medium heat. Add oil or broth. Add onion, garlic and a pinch of salt and cook for 2 mins. Then add mushrooms and a pinch of salt and cook until some golden edges. 3-4 mins.
- Add butternut squash and mix in. Add a splash of water, cover and cook until the squash is tender. Mash and transfer to a bowl. Add in the spices, salt and mix in. Add the chopped nuts and seeds, soy sauce, flax egg mix, breadcrumbs and mix well.
- Taste and adjust salt, herbs and flavor. ** The flavor will get more pronounced on baking. If the mixture is too wet, add a tbsp or so flour. You want it to be just slightly sticky. If too dry or crumbly, add a splash of broth. If you like sweeter, profile, add a tbsp of tomato paste or some chopped dried fruit such as dried cranberries or apricots.. (this mixture can be used to make burger patties, pan fried or baked. Or can be stuffed into puff pastry for a puff pastry loaf or small hand pies).
- Transfer to a parchment lined pan. Lightly press to shape and even it out. Do not pack too much. Bake for 25 to 30 mins.
- Meanwhile, mix everything under the glaze. Taste and adjust if needed.
- Take the loaf out of the oven. Spread the glaze over the loaf and then bake again for 20 to 30 mins. Let cool for 15 mins before removing from the pan. Then cool completely before slicing. Serve with gravy. or cranberry sauce.
Notes
- Substitute lentils for nuts to make a nut-free loaf, mashing half the lentils before mixing in step 5.
- Adjust herb quantities to modify flavor profiles, reducing thyme and sage for milder taste.
- Use tamari or a balsamic vinegar and coconut aminos mixture to replace soy sauce for soy-free options.
- The meatloaf develops more flavor after baking, so seasoning can be slightly underdone before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 9.5g | 19% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 556mg | 23% |
| Potassium | 461mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 2030IU | 41% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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