I’ve never been a big fan of classic meatloaf, but I love this vegan meatloaf. 

The traditional recipe is usually made with minced meat, breadcrumbs and spices and a sauce is poured on top. Instead of meat I used legumes and to make it a gluten-free recipe I used nutritional or brewer’s yeast instead of breadcrumbs.

Ingredientes

Scale

Para el pastel del carne:

  • 1 taza de garbanzos de bote o cocinados (170 g)
  • 1 taza de alubias rojas de bote o cocinadas (170 g)
  • 1 taza de semillas de lino molidas (120 g)
  • 1 taza de levadura nutricional o de cerveza (70 g)
  • 1/2 taza de tahini (120 g)
  • 1/4 taza de tamari o salsa de soja (65 ml)
  • 1/4 taza de leche vegetal sin endulzar (65 ml), nosotros usamos leche de soja
  • 2 cucharaditas de cebolla en polvo
  • 2 cucharaditas de ajo en polvo
  • 1/4 cucharadita de pimienta negra molida

Para la salsa:

  • 1/2 taza de ketchup (150 g)
  • 2 cucharadas de panela o azúcar de coco o moreno
  • 1 cucharadita de ajo en polvo
  • 1 cucharadita de cebolla en polvo
  • 1/2 cucharadita de pimentón dulce

Instructions

  1. Preheat the oven to 180ºC or 350ºF.
  2. Place the chickpeas and beans in a bowl and mash them with a fork or potato masher.
  3. Add the rest of the ingredients and mix until you get a homogeneous dough.
  4. Pour the dough into the 23 x 13 cm mold and press it with the help of a spoon or your hands. 
  5. To make the sauce, simply mix all the ingredients in a bowl until well combined.
  6. Cover the cake with the sauce and bake for about 50 minutes.
  7. Remove the cake from the oven and let cool for at least 5 minutes before unmolding.
  8. You can store the vegan meatloaf in the fridge in a closed container for about 5 days.

Notes

  • Line the pan with parchment paper before pouring in the dough so it doesn’t stick.
  • If you don’t have a rectangular pan, you can shape it with your hands.
  • Mash the chickpeas and beans with the help of a potato masher.
  • To make the vegan meatloaf, you can put all the ingredients of the dough in a food processor and blend well until well combined, although I prefer a coarser texture.
  • The tahini can be replaced with another nut butter or oil, although in that case add less because the oil is more liquid and has more fat.
  • You can replace the tamari or soy sauce with salt and add more milk if necessary.
  • You can eat it with vegan mashed potatoes, with vegan gravy sauce and enjoy a all-American food. 
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