Vegan Meatloaf with a Butter Bean Gravy & Veggies

Name: Vegan Meatloaf with a Butter Bean Gravy & Veggies
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: World Cuisine
Ingredients: - 1 Cup Button Mushrooms; - 1 Can Brown Lentils (Drained & rinsed); - 1 Cup Quick Oats (GF oats for gluten-free option); - 1/2 Cup Walnuts; - 3 Tbsp Nutritional Yeast; - 2 Tbsp Flaxseed Meal; - 1 Tbsp Olive Oil; - 1/2 Brown Onion (Diced); - 1 - 2 Cloves Garlic (Diced); - 2 Cups Diced Carrot (Roughly 3 small or 2 large carrots); - 1/2 Cup Tomato Paste; - 2 Tbsp Tamari; - 1 Tbsp Balsamic Vinegar; - 1 Tbsp Rice Malt Syrup; - 1 Tbsp Fresh Rosemary (Diced); - 1 Tbsp Fresh Thyme (Diced); - 1 Tsp Smoked Paprika; - Pinch of Salt and Pepper; 2 Tbsp Tomato Paste; - 1 Tbsp Balsamic Vinegar; - 1 Tsp Tamari; - 1 Tsp Rice Malt Syrup; - 1 Tsp Dijon Mustard; - 1 Can Butter Beans (Drained & rinsed); - 1/4 Brown Onion (Diced); - 1 Clove Garlic (Diced); - 1 Tbsp Olive Oil; - 3 Cups Vegetable Broth; - 1/4 Cup Nutritional Yeast; - 3 Tbsp Cornflour or GF Flour

8 steps

Prep:20minCook:1h 20min

You won’t believe that this meatloaf and gravy are made from… 🌱 PLANTS! This is a lentil and mushroom “meatloaf” with a creamy butter bean “gravy”, mashed pumpkin and roasted broccolini.

Updated at: Tue, 19 Dec 2023 20:35:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories530.7 kcal (27%)

Total Fat12.1 g (17%)

Carbs80.5 g (31%)

Sugars13.4 g (15%)

Protein29.6 g (59%)

Sodium831.7 mg (42%)

Fiber19.6 g (70%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Step 1

Preheat the oven to 175°C and line a loaf tin.

Step 2

Place mushrooms, lentils, walnuts, quick oats, flaxseed meal and nutritional yeast into a food processor and process until thick and smooth.

Step 3

Heat olive oil in a pan over medium heat and add onion. Sauté for 2-3 minutes, add garlic and sauté for another minute. Add the rosemary, thyme and smoked paprika and stir until fragrant (roughly 1 minute). Add the diced carrot, tomato paste, tamari, balsamic vinegar and rice malt syrup and mix well. Cook for 3 - 4 minutes. Mix in the lentil and mushroom mix, slicing and mashing it with a spoon, and cook for 3 - 4 minutes. Season and remove from heat.

Step 4

Transfer the mixture into the lined loaf tin, cover with foil and roast in the oven for 30-35 minutes. Meanwhile, mix all the ingredients for the tomato glaze. Top the meatloaf with the glaze and roast, uncovered, for a further 20-25 minutes or until browned. Allow to cool for at least 20 minutes before slicing.

Step 5

Increase oven temperature to 220°C and line a baking tray. Mix ingredients for the roasted broccolini and roast for 10-15 minutes, turning halfway, or until stems are tender and tops are browned.

Step 6

Mash together all the ingredients for the pumpkin mash and set aside.

Step 7

Heat olive oil in a saucepan over medium heat and sauté onion and garlic for 2 - 3 minutes. Add all other gravy ingredients (except the butter beans) and whisk over high heat for a few minutes until slightly thickened. Remove from heat, add butter beans and transfer to a food processor. Blend until smooth and pour back into the saucepan. Heat over medium-high for 20-25 minutes, or until it has thickened into a gravy consistency.

Step 8

To serve, spread the pumpkin mash on a plate with the sliced meatloaf, broccolini and a drizzle of gravy. Garnish and enjoy! Store leftovers in the fridge for 3 - 4 days.