Vegan Meatloaf and Mushroom Gravy

One of my favorite comfort foods is meatloaf and I have to admit, this “meatloaf” does not taste like a real meatloaf but it’s really good, as good as vegan meatloaf gets! It’s a great way to use leftovers and because it’s very starchy with all the rice, oats, etc. I decided to skip the mashed potatoes. The mushroom gravy is delicious, with an earthy herbal undertone. I think it would work as soup too, but that’s just my thought because I love mushrooms. So I present to you my vegan meatloaf, made with cooked leftover grains. The perfect Sunday supper à la Daniel Fast.

Prep and Cook Time: 1 hr. 20 min.
Servings: 6 Meatloaf Ingredients:

1 tablespoon grape seed oil
3 cloves garlic, minced
1 small carrot, finely chopped
1/2 cup white onion, finely chopped
1/2 cup red bell pepper, finely chopped
1 1/2 cup quinoa, cooked in vegetable broth
1 1/2 cup lentils, cooked and liquid drained (I used leftover lentil soup)
1 cup brown rice, cooked
1/2 cup steel-cut oats
1/3 cup sunflower seeds
1/3 cup fresh parsley, chopped
1 heaping tablespoon fresh thyme, chopped
salt and pepper to taste
2 tablespoons ketchup (or mix 1 tablespoon of tomato paste and 1 tablespoon of maple syrup)

Preheat your oven to 375 degrees. Brush a loaf pan or baking dish with oil and set aside.
Sauté the garlic, carrot, onion, and bell pepper. Season with salt and pepper and cook until slightly brown. Turn off the heat.
In a bowl, combine all the ingredients, except the ketchup. Season with salt and pepper and mix thoroughly to bind all the cooked grains, oats, sunflower seeds, vegetables, and herbs together. Fill the loaf pan with this mixture and pat down with the back of a spoon to compact it. Brush the top with ketchup and bake for 1 hr.
Allow the meatloaf to rest and cool for about 10 min. before slicing and serving. This is an important step because if you serve the meatloaf too early the slices will crumble and fall apart.

Mushroom Gravy Ingredients:
2 tablespoons grape seed oil
1/4 of an onion, sliced
8 oz. mushrooms
1 heaping tablespoon fresh thyme, chopped
1 heaping tablespoon fresh rosemary, chopped
3 cups low-sodium vegetable broth
1/2 teaspoon corn starch or chickpea flour
salt and pepper to taste

While the meatloaf is baking, sauté the sliced onions and season with salt and pepper. Cook until onions are translucent and caramelized. Next, add the mushrooms and herbs, and season with salt and pepper. Cook the mushrooms until they start to release their liquid and become tender. Add 2 cups of vegetable broth and bring to a simmer. Mix the corn starch in the remaining cup of vegetable broth and add it to the mixture. Stir and simmer for 10 more minutes or until the gravy thickens a little bit. This is not a very thick gravy.

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