Gluten Free
This vegan meatloaf is loaded with flavor, and may lead some to think that they are eating the real thing. It is composed of potatoes, savory vegetables, and black beans, and offers a hearty, wholesome roast alternative packed with healthy plant-based protein. Note: The loaf needs time to firm up before serving. The author says 2-3 hours. Instead, I make it the day before, refrigerate it, then bring to room temperature, bake and served it after setting about 10-15 minutes. The recipe is from elavegan.com/wprm_print/vegan-meatloaf; author Michaela Vais.
Serves 8
Maple Tomato Glaze (optional but pretty and good): 1/4 cup tomato paste; 1 ½ tbsp water to thin out, 1 tbsp each soy sauce and balsamic vinegar, 1/2 tbsp each hot sauce and maple syrup. Onion powder, garlic powder, salt, and pepper to taste. Whisk it to blend well and let it bake on the loaf for the final 15 minutes. It will firm up.
Put potatoes in a pot with salted water and bring to a boil. Cook over medium heat for about 15 minutes or until tender, then drain. Transfer back to the pot and mash with a potato masher.
Preheat the oven to 375°F
Heat 1 Tbsp oil in a skillet over medium heat, or simply add chopped onion to a dry pan and saute for 3 minutes. If no oil, use a bit of water or veg broth if sticking. Add garlic, celery, spices, soy sauce, and balsamic vinegar and saute, adding a bit more water, for 3–5 minutes. Add beans and turn off heat after one minute.
Transfer the bean/veggie mixture to the pot with mashed potatoes. Add tomato paste, oats, and chopped walnuts. Mix everything with a potato masher or your hands. I got the best consistency using my hands. Taste and adjust seasonings to your liking.
Line an 8-inch or 9-inch loaf pan with parchment paper, leaving an overhang on both sides to assist in lifting it out. Add the mixture and press firmly.
Bake 45–50 minutes. 15 minutes before it is done smooth on the Maple Tomato Glaze if using. When time is up, remove from oven and let rest at least 15 minutes before removing from the pan to avoid breaking apart. Use the parchment paper to lift it out of the pan.
Author’s note: This meatless meatloaf needs time to firm up. Allow the loaf to this by refrigerating for several hours or overnight. My note:. The first time I made it I let it cool and refrigerated it, then reheated it hours later. Now, I make it the day before, cook it, let it rest about 15 minutes, remove from the pan, slice and serve it. It continues to firms as it sits. Lasts very well in the refrigerator for at least 5 days—I can make meals and snacks from this yummy loaf for days.
ENJOY!
