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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.
Thank you so much for this recipe – it not only gave me something delicious to eat at Christmas, but my omni in-laws (to my shock) tried it and even went back for seconds. This is definitely a keeper!
So aweskme!
I’ve tried several vegan loaf recipes. This one is my favorite.
thank you!!! that’s great
Can I use almond pulp (almond milk leftovers)?
great idea – go for it
Can I use almond flour or coconut flour in place of oat flour ? Will it be good
Almond flour doesn’t absorb anything at all. Use a flour that absorbs at least a bit of the moisture.
Where in the recipe does it require flour?
A tablespoon or so of flour is only necessary if the mixture is a bit too wet before adding to the pan.
Thank you for your generosity – your recipes are amazing!
Can this be made a day or two in advance?
Thanks 🙏
Yes. Assemble with glaze and refrigerate for upto 3 days ,then bake when needed
This is so good! We eat with it vegan gravy and my omnivore husband loves it. I’ve made several other vegan loafs, this one is the always the best, I make this once every couple of weeks now. Love the addition of 1T miso paste! Thank you Richa!
Awesome
Do u add the miso to the gravy or the loaf?
the gravy =)
I actually add the 1T miso to the loaf mixture. 🙂
What can I sub for the mushrooms? I really dislike them.
you can leave them out or use tofu/tempeh, zucchini, sun-dried tomatoes, or eggplant
Going to make this for Thanksgiving. I have a question though – It says to roast the raw cashews and sunflower seeds, but does not say to roast the walnuts and pecans… I was thinking I’d roast them all, but not sure if there was a reason not to? I also usually try to eat only sprouted nuts, if I sprout them first, then roast, does that work? Or maybe that is pointless and ruins the sprouting energy…? Thanks, looking forward to it. I will report back and rate after I make it!
They roast much faster so you will have to roast them separately anyway. Plus if they are already on the cusp of very well roasted the they will tend to have a over toasted or slight burnt flavor in the final loaf because of the amount of baking Time of the loaf
Toast them gently for raw or sprouted
Tastes fabulous.
I am 100% sure that the prep time is not 10 minutes. I doubled the recipe and it took me 90 minutes at least 🙁
I pulse the nuts in a processor and same for chopping veggies. It’s prob 20 mins plus minus personal speeds 🙂
Ok so I made it to spec and it was delicious! I’m not vegan, though I’m very happy eating vegan meals. Two non-vegan males had this loaf as well, and one loved it (my hubby) and one (my son-in-law) said it was fine. My vegan nephew, for whom I made this dinner, said it was flat out the best but loaf he’d had.
Thank you! I’ll make this again for sure!
Make that *nut* loaf. Thank you, autocorrect, now go sit down.
This nut loaf was everything I love in a nutroast! I appreciate that it was sliceable without being dry. I made it for meat eaters to rave reviews.
I did use two eggs as we eat eggs.
I prefer a taller nutroast so I just kept the mix on 2/3 of the loaf pan which worked just fine.
Thanks for another great recipe!