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This Vegan Meatloaf is flavorful, decadent, nutty and great for anyone wanting a no bean/lentil loaf. Use nuts of choice. Vegan Recipe. Can be Glutenfree, soyfree Jump to Recipe
Every year a new “meat” loaf ! My Lentil Quinoa Loaf is super popular. Hearty with Lentils Quinoa and Veggies and amazing texture and flavor (no nuts) and my Chickpea Veggie Loaf is a close second and is a bean version. Both are nut-free and are also available in my second book.
So this year I went with loads of nuts in this Bean free Loaf! This Nut Loaf is rich and hearty, uses nuts and seeds, some butternut squash for the binding, mushrooms and herbs for umami. It comes together easily and is bean free and lentil free! You can add in some lentils for a lentil nut “meatloaf”. The simple glaze balances out the flavor so you get rich umami, texture, tangy, sweet, savory all in one bite! Serve it with my easy gravy or some cranberry sauce.
More Mains for the Holidays
- Lentil Quinoa Loaf can be SF,NF and GF
- Mushroom Lentil Shepherd’s Pie. NF, GF, SF option
- Chickpea Veggie Loaf NF can be SF and GF
- Shepherd’s Pie with Chickpeas/Lentils & Sweet Potato NF SF GF option
- Cauliflower Alfredo, Spinach, Artichoke Lasagna. NF SF can be GF
- Easy Vegan Veggie Lasagna. NF Can be GF
- Grilled Portobello with Garlic Sauce. GF
This year hasn’t been fun with legumes(digestion changes with peri menopause). After eating them all my life, hundreds of varieties of them(dals, beans, chickpeas) in Indian food for so long, I am reducing them this year, go figure. So this loaf works out amazingly for me. You don’t have to be bean free to try it. Its a hearty delicious loaf with amazing texture and rich flavor to please everyone. Add some cooked lentils for more volume if you like for a lentil nut loaf. Make it into patties or stuff into puff pastry hand pies! This Loaf mix is very versatile.
Look at that perfect slice! served here with my 1 Pot Gravy with added mushrooms.
Vegan Meatloaf - Nut Loaf Recipe
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 oil, (or use 1/4 cup broth)
- 1 cup chopped onion
- 4 cloves of garlic, chopped
- 1 cup chopped mushrooms, (cremini or white or a mix)
- 1 cup cubed butternut squash, , heaping cup
- 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 each cinnamon and 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/tamari, , or use 1/4 tsp salt + 1 tbsp broth for soyfree
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is this to be served cold/room temperature? can I make it day before , refrigerate, and then bring to room temperature? Slice when serving?
Gravy warm?
yes you can make it a day before.
Warm the gravy, and also the loaf if you prefer
IMPRESSIVE! My wife and I made this for last night’s christmas dinner and it was incredible!!!
This is a flavorful loaf with beautiful texture and very fun flavor profile. Loved it!
We’ll definitely be repeating this many times to come!
The rest of our family is omnivore, they ate meat for dinner but tasted our loaf for curiosity and it flew away faaast!
Amazing! Thanks!
awesome!
I’ve made this loaf 3-4 times. Even with substituting many ingredients with whatever I had on hand, it works out every time. I made a different loaf recipe on a whim this past Thanksgiving and immediately regretted it, as it paled in comparison and struggled to keep its shape. This one has great flavor (way more than the many bland bean loaf recipes out there) and keeps its shape easily. People rave when I bring it to dinners (including non-vegans) and it always disappears quickly. Its now a holiday staple and I will be making it this Christmas for sure!
Awesome!! Thanks!!
Hi..wondering if this is suitable to freeze?
yes, slice and freeze
This was amazing and so easy to make. I made it for Thanksgiving this year and everyone loved it (even the non-vegans). The only problem was it disappeared too fast!
aweesome!
I ended up making this with cashews, pecans, and pumpkin seeds in place of sunflower seeds. It was delicious!! Brought it to an omnivore Friendsgiving and everyone loved it and was going back for seconds. Thank you!
yay!!
Excited to make this, but I don’t like sunflower seeds. Do you think it would work to just increase the amount of other nuts in the recipe? Or do you have another good suggestion for a sunflower seed substitute? Thank you!
Yes just increase th rest of the nuts in the recipe. cashews or almond are a good sub for sunflower seeds in general
My daughter has a cashew and pistachio allergy. What do you recommend to replace the cashews? Thanks.
use moreof the other nuts, or try my nut-free loaf https://fettabbau-trim.today/2015/11/chickpea-veggie-loaf.html%3C/a%3E%3C/p%3E
This is sooo delicious. Soso very flavorful!! Did a test drive yesterday, and this will be part of our Thanksgiving meal, and will become a staple! Thank you for all the wonderful and healthy recipes! You rock!! <3
awesome! thanks!
Would I be able to prepare this loaf and freeze it then bake it a few days later? I’m trying to prepare for thanks giving rather than make 10000 things in 1 day.
Yes, make the mix without the breadcrumbs and store. When ready to make, mix in the breadcrumbs, shape and bake.
Or you can freeze the baked loaf. Bake to about 10 mins less than the total bake time. Then thaw for 10-15 mins, bake for 15-20 mins. you probably should try both ways before thanksgiving, to see which texture you prefer.