This is a really neat vegan meatloaf recipe that I found on makemethod.vox.com. It is full of really healthy ingredients like: walnuts, kidney beans, oats, whole grain bread, and sesame seeds. I followed the recipe pretty closely but I did cut back on the water and added tomato sauce and some ketchup. This was delicious right out of the pan, but it was amazingly good in sandwiches. It makes a pretty big loaf, enough for several people for dinner.
I served the meatloaf with mashed potatoes and peas. I made regular mashed potatoes but used vegetable broth for the liquid. You could add some vegan margarine or even soy creamer. I just added frozen peas into the mashed potatoes; the heat from the potatoes was enough to thaw the peas.
1 cup vegetable stock
1 cup water
1 tablespoon soy sauce
1 medium onion, chopped
3 large cloves garlic, minced
1 1/2 cups mushrooms, chopped
1/2 cup crushed walnuts
1 can kidney beans, drained but not rinsed
pinch of cayenne pepper
1/2 teaspoon paprika
1 cup quick oats
1 cup whole grain bread crumbs
3 teaspoons poppy seeds
2 teaspoons sesame seeds
pinch of salt
Preheat the oven to 350F.
Pour stock, water, and soy sauce into a large stock pot and heat over medium-high heat until bubbling.
Lower heat to a simmer. Add onion and garlic. Stir. Cook for about 4 minutes.
Add mushrooms, walnuts, kidney beans, cayenne pepper, and paprika. Cook for 5 minutes. Then lower heat to low and continue with the next steps.
In a large mixing bowl, combine the oats, bread crumbs, poppy seeds, sesame seeds, and salt. Mix well.
Add the wet(and warm) ingredients to the dry mixture and mix well.
Generously grease a 9 x 5 loaf pan and pour in mixture. Spread evenly.
Place in oven and bake for about 1 hour, rotating the pan after 30 minutes.
Let cool and then serve.