wow! 
This vegan, gluten free "meat" loaf is a winner
We wanted to make a main dish for our 7 course gluten-free, vegan Thanksgiving menu.
So we did some research. We saw a ton of veggie-based loafs, but out of all of them, this one looked the most delicious and the most reasonable.
This vegan loaf is absolutely delicious and is a great main dish for your holiday meal. If you’re looking for an excuse to make something in your Vitamix, even better.
Just remember…
This loaf is not meat...
This loaf is not meat, nor is it trying to be.
The consistency is kind of like falafel, crispy on the outside and tender on the inside.
When asked to describe the flavor of this loaf, I’d say it’s most similar to the profile of Thanksgiving stuffing.
It’s delicious. And hearty. And even better with our vegan mushroom gravy.
We found this recipe online after doing a Pinterest search for vegan entrees. The ingredients sounded delicious, but the steps seemed daunting.
So we decided to use this recipe from Fat Free Vegan as a template and utilize our Vitamix to make the task much simpler.
Less steps, less dishes, less time. Just the way we like it!
Other Noteworthy Versions
- Fat Free Vegan: Thanksgiving Meatless Loaf
Recipe
Vegan Loaf
A hearty, filling, and flavorful holiday vegan loaf
Ingredients:
- SAUTE
- olive oil - 1/4 cup (60 mL)
- yellow onion - 1 medium
- celery - 2 ribs
- carrot - 2 medium
- garlic (minced) - 2 cloves
- cannellini beans - 15 oz. can (425 g)
- BLEND
- sweet potato - 1 medium
- extra firm tofu - 14 oz package (425 g)
- soy sauce (gluten-free) - 2 Tbsp. (30 mL)
- tomato paste - 2 Tbsp. (30 mL)
- brown mustard - 2 Tbsp. (30 mL)
- parsley - 1/4 cup (60 mL)
- thyme - 1 Tbsp. (15 mL)
- sage - 1/2 Tbsp. (7.5 mL)
- rosemary - 1/2 Tbsp. (7.5 mL)
- salt - 1/2 Tbsp. (7.5 mL)
- pepper - 1/2 tsp. (2.5 mL)
- smoked paprika - 1 tsp. (5 mL)
- nutritional yeast - 2 Tbsp. (30 mL)
- TEXTURE
- walnuts - 1/2 cup (75 g)
- quick steel cut oats - 3/4 cup (65 g)
Instructions:
PREP
- Preheat oven to 350 F (175 C)
- Pierce sweet potato with fork, cover with paper towel and microwave for 5 minutes
- Chop onion, celery, carrot, garlic, and sauté in olive oil for 8 minutes
- Add cannellini beans and sauté for another 5 minutes
BLEND
- Add all of the ingredients under the blend category to Vitamix container
- Blend on high for 1 minute
- Add the sautéd vegetables to the container
- Pulse on high 5 times using the tamper to push ingredients into the blade
- Add the walnuts and oats
- Pulse on high 5 times using the tamper to push ingredients into the blade
BAKE
- Place on silpat mat or parchment paper
- Shape into loaf with damp hands
- Bake for 30 minutes
- Cover with tinfoil and bake for another 20-30 minutes
- Let rest for 10 minutes before serving
SERVE
- Slice and serve hot
- Snap a pic and tag #lifeisNOYOKE
- Enjoy!
Useful tips for Vegan Loaf
Combine all of the ingredients in your Vitamix container. We'll use both the blend and the pulse feature so that we can get varied textures.
Form the mixture into a loaf shape with damp hands. Bake on a silpat mat or parchment paper. Otherwise use an 8x8 pan lined with parchment paper. You want a lot of surface area so there's a good crust to middle ratio.
This recipe calls for a ton of fresh herbs. If you don't have them on hand, use dried as a substitution.
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