Vegan Meatloaf with Gravy #veggies #dinner

This Vegan Meatloaf is unfathomably simple to make and makes certain to please with it's profound and appetizing flavor. Serve cut and covered in rich, thick sauce for a genuinely fulfilling supper!

I have gotten a couple of messages in the course of recent months inquiring as to whether I could think of a Vegan Meatloaf formula.

I think something individuals find hard when progressing to veganism, is making options in contrast to family top choices like meatloaf, shepherd's pie, spaghetti bolognese, pot cook and so forth.

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Ingredients
For the vegan meatloaf

• 1 small onion , finely chopped, golf ball size
• 2 large cloves of garlic finely chopped
• 198g | 1 cup cooked split red lentils (measured after cooked)- do not overcook the lentils. They should be just soft. Red Lentils don't take long to cook at all and if they are overcooked and soggy it will make the meatloaf soggy. For tips on cooking see recipe notes.
• 198g | 1 cup cooked green lentils (measured after cooked)- do not overcook the lentils or the meatloaf will end up soggy. They need to be just tender. For tips on cooking see recipe notes.
• 226g | 3 cups mushrooms , finely chopped (measured after chopping). White, button, cremini (brown) or portobello are all fine to use.
• 62g | 1/2 cup walnut pieces , To make nut-free you can sub the walnuts for half a cup of oats or half a cup of sunflower seeds
• 4 tablespoons | 1/4 cup ground flax seeds
• 1 cup / 108 g bread crumbs , made from a stale loaf of bread, or use panko crumbs, or gluten-free breadcrumbs
• 90 g | 1 cup oat , rice, spelt or wholewheat flour (see recipe note for how to make oat flour)
• 1 tablespoon Tamari (or coconut aminos , or soy sauce)
• 1 teaspoons salt
• 1 teaspoons pepper
• 2 teaspoons dried thyme
• up to 120mls | 1/2 cup water , you might not need any at all

For the gravy

• 2 medium onions , chopped
• 1 tablespoon nutritional yeast
• 2 tablespoons tamari , or soy sauce
• 1 tablespoon arrowroot or cornstarch (or just regular all purpose flour)
• 480mls | 2 cups mushroom broth , or 2 cups of water and 3 mushrooms

Instructions

1. Preheat oven to 370°.
2. Make sure the onion, garlic & mushrooms are chopped finely. If you have a food processor you can do this in there with the regular blade.
3. Put them in a large bowl then add all other meatloaf ingredients except the water.
4. Mix very, very well together. There is a lot of it and it is hard to mix with a spoon so it's much easier to get your hands in there and squidge it all together well.
5. You need it so that it sticks together nicely when you squeeze it with your hands. If it does this easily then don't add any water.  If it's still a little crumby and wont come together add water very gradually until it just starts coming together. I often need no water at all. Definitely don't add more water than it needs or it will make the loaf soggy. 
6. Lay a strip of parchment paper down the length of a loaf tin with enough length either end to act as handles for pulling the finished loaf out ( my tin is 8.5 x 4.5 x 2.75 inches. Any tin roughly that size will be fine)
7. Spoon in the meatloaf mixture and pack down really tightly.
8. Bake in the preheated oven for 50-60 minutes. Keep an eye on it towards the end. You want it to go a bit crusty and brown on the top but not too dark. You can cover it with a piece of foil if it does start going too brown.
9. Remove from the oven and leave to cool in the tin, covered tightly in foil for at least 15 minutes but up to 30 is ok. Then remove and slice.

For the gravy

1. Sauté the onion slowly over a low heat until a deep golden brown.
2. Transfer to a blender with all of the other ingredients and blend until very smooth.
3. Pour into a pan and stir over a medium heat until thickened and piping hot.
4. If you prefer your gravy a little thinner just add some boiling water from a kettle and stir well until you get the consistency you like.
5. Serve the meatloaf sliced and doused in gravy.

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