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To make a tasty vegan meatloaf, you'll need the following main ingredients: - 1 cup cooked lentils (green or brown) - 1 cup quinoa, cooked - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 carrot, grated - 1 celery stalk, finely chopped - 1 cup breadcrumbs (or gluten-free alternative) - 1/4 cup ground flaxseed mixed with 1/2 cup water (flax egg) - 3 tablespoons soy sauce or tamari - 2 tablespoons nutritional yeast - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and black pepper to taste - 2 tablespoons olive oil These ingredients mix together to create a hearty and satisfying dish. The lentils provide protein, while quinoa adds texture. The flax egg binds everything together, making it easy to slice. For the rich gravy, gather these ingredients: - 1 cup vegetable broth - 2 tablespoons soy sauce or tamari - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) - 1 teaspoon onion powder - 1 teaspoon garlic powder - Black pepper to taste This gravy adds a savory finish that complements the meatloaf perfectly. The cornstarch helps thicken the gravy, giving it a smooth texture. You can easily swap some ingredients to fit different diets: - For gluten-free, use gluten-free breadcrumbs. - Instead of lentils, try mashed chickpeas for a different flavor. - If you want to avoid soy, use coconut aminos instead of soy sauce. - You can replace quinoa with brown rice if you prefer. These substitutions keep the recipe flexible while still tasting great. Adjusting ingredients allows everyone to enjoy this comfort food! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper. In a large bowl, mix 1 cup of cooked lentils and 1 cup of cooked quinoa. Use a fork to mash the lentils a bit. This helps with texture. Next, heat 2 tablespoons of olive oil in a pan over medium heat. Add in 1 finely chopped onion, 2 minced garlic cloves, 1 grated carrot, and 1 finely chopped celery stalk. Sauté these veggies until soft, about 5 minutes. Once soft, add this mixture to the bowl with lentils and quinoa. Stir well. Now, it's time to add the dry ingredients. Mix in 1 cup of breadcrumbs, 1/4 cup of ground flaxseed mixed with 1/2 cup of water, 3 tablespoons of soy sauce, 2 tablespoons of nutritional yeast, 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, and salt and black pepper to taste. Make sure everything is combined well. Once your mixture is ready, transfer it to the prepared loaf pan. Pack it down firmly. Smooth the top with a spatula. Bake in the preheated oven for 45 minutes. The meatloaf should be firm and slightly crispy on the edges. After baking, let it sit for about 10 minutes before slicing. This makes it easier to cut and serve. While the meatloaf is baking, let’s make the gravy. In a saucepan over medium heat, combine 1 cup of vegetable broth, 2 tablespoons of soy sauce, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and black pepper to taste. Bring this mixture to a simmer. Now, in a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water. This is your slurry. Gradually add this slurry to the simmering broth. Stir constantly until the gravy thickens, which should take about 2 minutes. Once thickened, remove from heat and set aside. Serve the warm meatloaf with the rich gravy drizzled over the top. Enjoy this tasty comfort food! To get the best texture, mash your lentils lightly. This helps bind the mixture. Use cooked lentils that are firm, not mushy. Cooked quinoa adds a nice chew. Mix in breadcrumbs for a bit of crunch. If you want a softer loaf, add more veggies like mushrooms or bell peppers. Serve your meatloaf with creamy mashed potatoes or steamed green beans. A fresh salad adds a nice crunch. Try it with a tangy barbecue sauce for a twist. You can also pair it with roasted veggies for a hearty meal. For a quick side, warm up some bread or rolls. To keep your meatloaf moist, do not skip the flax egg. It helps hold moisture in. Baking at the right temperature is key too. If you notice it getting dry, cover it with foil for part of the baking time. Let it rest after baking; this helps the flavors meld and keeps it juicy. Pro Tips Choose Your Lentils Wisely: Green or brown lentils work best for this recipe as they hold their shape better and provide a hearty texture. Customize Your Vegetables: Feel free to add other vegetables like bell peppers or mushrooms to enhance flavor and nutrition according to your taste preferences. Let It Rest: Allow the meatloaf to rest for about 10 minutes after baking. This helps it firm up and makes it easier to slice without falling apart. Gravy Thickness Tip: If you prefer a thicker gravy, simply add a bit more cornstarch to the slurry. For a thinner consistency, add more vegetable broth. {{image_2}} You can boost the taste of your vegan meatloaf in many ways. Try adding chopped nuts for crunch and richness. Walnuts or pecans work well. Diced bell peppers add a nice sweetness. You might also like to mix in some spinach or mushrooms for extra nutrition. Fresh herbs like parsley or basil can brighten the flavor too. If you need a gluten-free meatloaf, swap regular breadcrumbs for gluten-free ones. You can also use oats or ground almond flour. These options help maintain texture while keeping the dish safe for those with gluten sensitivities. Always check labels to ensure there are no hidden gluten ingredients. While the rich gravy is a hit, you can try other sauces. A sweet and tangy barbecue sauce adds a fun twist. You might prefer a creamy cashew sauce for a nutty taste. A zesty tomato sauce can also be delicious. Experiment to find your favorite pairing! To keep your leftover vegan meatloaf fresh, let it cool completely. Once cooled, wrap it tightly in plastic wrap or foil. You can also place it in an airtight container. Store it in the fridge for up to four days. This way, you can enjoy it later without losing flavor. Freezing is a great option if you want to save your meatloaf for later. First, cool the meatloaf completely. Then, slice it into portions for easy use. Wrap each piece tightly in plastic wrap and place them in a freezer-safe bag. You can freeze it for up to three months. When you're ready to eat it, just thaw it in the fridge overnight. Reheating your vegan meatloaf is simple. For the best results, use the oven. Preheat it to 350°F (175°C). Place the meatloaf in a baking dish and cover it with foil. Heat for about 20 minutes or until warmed through. If you're in a hurry, you can use the microwave. Heat it for 1-2 minutes, checking to avoid overheating. Drizzle with gravy for extra flavor! Yes, you can make this vegan meatloaf ahead of time. Simply prepare the mixture and place it in the loaf pan. Cover it with plastic wrap and refrigerate for up to 24 hours. When you are ready to bake, remove the wrap and bake as directed. This saves time and makes meal prep easier. If you want a different base, you can use black beans or chickpeas. Both provide a great texture and flavor. Just mash them well before mixing with the other ingredients. You can also use cooked mushrooms for a more earthy taste. Absolutely! This vegan meatloaf is perfect for meal prep. You can slice it into portions and store them in airtight containers. It keeps well in the fridge for about a week. Reheat slices in the oven or microwave for a quick meal. To check if the meatloaf is done, look for a firm texture. It should be slightly crispy on the edges. You can insert a toothpick in the center. If it comes out clean, the meatloaf is ready. Let it cool for about 10 minutes before slicing for the best results. You learned how to make tasty Vegan Meatloaf and gravy. This dish is easy for dinner and healthier too. You can mix and match ingredients to fit your needs. Remember, keep the meatloaf moist with our tips and tricks. Use different flavors for fun variations. Store leftovers right to enjoy later. With these steps, you’ll have a meal that’s good for you and delicious. Enjoy your cooking!

Savory Vegan Meatloaf with Rich Gravy

A hearty and flavorful vegan meatloaf made with lentils and quinoa, served with a rich gravy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Vegan
Servings 6
Calories 200 kcal

Ingredients
  

  • 1 cup cooked lentils (green or brown)
  • 1 cup quinoa, cooked
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup breadcrumbs (or gluten-free alternative)
  • 1 medium carrot, grated
  • 1 stalk celery, finely chopped
  • 1 cup ground flaxseed mixed with water (flax egg)
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons nutritional yeast
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and black pepper
  • 2 tablespoons olive oil
  • 1 cup vegetable broth
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon cornstarch mixed with water (slurry)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • to taste black pepper

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
  • In a large mixing bowl, combine the cooked lentils and quinoa. Use a fork to mash the lentils slightly for better texture.
  • Heat olive oil in a pan over medium heat and sauté the chopped onion, garlic, carrot, and celery until soft (about 5 minutes). Add this mixture to the lentils and quinoa.
  • Stir in the breadcrumbs, ground flaxseed mixture, soy sauce, nutritional yeast, thyme, smoked paprika, salt, and black pepper. Mix well until all ingredients are fully incorporated.
  • Transfer the mixture to the prepared loaf pan and pack it down firmly. Smooth the top with a spatula.
  • Bake in the preheated oven for 45 minutes, or until firm and slightly crispy on the edges.
  • While the meatloaf is baking, prepare the gravy. In a saucepan over medium heat, combine the vegetable broth, soy sauce, onion powder, garlic powder, and black pepper. Bring to a simmer.
  • Gradually add the cornstarch slurry, stirring constantly until the gravy thickens (about 2 minutes). Remove from heat and set aside.
  • Once the meatloaf is done, let it sit for about 10 minutes before slicing. Serve warm with the rich gravy drizzled over the top.

Notes

Let the meatloaf sit for 10 minutes before slicing for better texture.
Keyword gravy, lentils, meatloaf, quinoa, vegan