Delicious Vegan Nutmeatloaf Recipe For Meat Lovers
Ahoy there, my fellow plant-based food enthusiasts! Today’s recipe is sure to make your taste buds dance a jig – I present to you my mouthwatering Vegan Nutmeatloaf Recipe! This delightful dish packs a wallop of flavor and nutrients, all while being completely meat-free.
Now, some folks might turn their noses up at the notion of “vegan meatloaf,” but I assure you this recipe is not to be missed. Packed with brown lentils, vegetables, and a medley of hearty nuts, this nutmeatloaf recipe will satisfy even the most die-hard carnivore’s craving for something savory.
Whether you’re looking for a comforting classic to whip up for Sunday dinner or simply something new and exciting to try in the kitchen, this nutmeatloaf recipe is just what you need. So grab your aprons and let’s get cooking!
Why You’ll Love This Recipe
Now, let me tell you why you’ll fall in love with this Vegan Nutmeatloaf Recipe. First of all, it’s a hearty and flavorful dish that will satisfy your hunger without weighing you down. It’s perfect for anyone who wants to enjoy a meatless meal but doesn’t want to sacrifice taste or texture.
One of the reasons I love this recipe is because it uses simple, wholesome ingredients that you may already have in your pantry. Brown lentils, rolled oats, vegetables such as zucchini, carrot, onion, and mushrooms and mixed nuts including walnuts and pecans come together to create an earthy and nutty flavor that everyone will enjoy.
Another great thing about this recipe is its versatility. You can easily make substitutions or variations based on your preferences and dietary needs. For instance, you can make it gluten-free by using gluten-free oats or choose to make it nut-free by skipping the nuts altogether. You can even add different spices or herbs to suit your palate.
But perhaps the best thing about this vegan nutmeatloaf recipe is how easy it is to prepare. The recipe is straightforward and doesn’t require any complicated techniques or tools. All you need is a mixing bowl and a baking dish – that’s it! Plus, it can be easily doubled if you’re feeding a crowd or if you want leftovers for meal prep.
So whether you’re a vegan, vegetarian or just looking to incorporate more plant-based meals into your diet, this recipe will surely impress you. Trust me; once you try this satisfying vegan nutmeatloaf recipe, you won’t think twice about making it again!
Ingredient List
Here’s what you’ll need for this vegan nutmeatloaf recipe:
Main Ingredients:
- Brown lentils, 1 cup, uncooked
- Walnuts or pecans, 3 ounces (about ¾ cup), finely chopped
- Rolled oats, 1 ½ cups
- Mixed nuts (cashews or almonds), 3 ounces (about ¾ cup), finely chopped
- Zucchini, 1 medium, grated
- Carrot, 1 medium, grated
- Cremini mushrooms, 8 oz, thinly sliced
- Onion diced, divided 1 yellow onion (½ for the mixture and the other half for topping)
- Celery stalks, 2 small stalks, finely chopped
Flavorings and Binders:
- Garlic cloves, 3 cloves, minced
- Tomato paste, 2 tbsp
- Sunflower seeds, 2 tbsp
- Olive oil, divided; 1 tbsp for sautéing and greasing the loaf pan
- Water, 2 tablespoons
Optional Add-ins:
Feel free to work your magic with these optional additions to up the ante of your vegan meatloaf:
– Finely chopped vegetables such as red pepper or beet.
– Vegan cheeses like nutritional yeast.
Check this list twice to make sure you have all of the ingredients for a satisfying loaf!
The Recipe How-To
Are you ready to learn how to make this delicious Vegan Nutmeatloaf? It’s a great healthy option for dinner, full of flavors and textures that will satisfy your palate.
Ingredients:
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 zucchini, grated
- 1 carrot, grated
- 1 cup brown lentils, cooked and drained
- 3 ounces mixed nuts (walnuts, pecans, cashew nut), roughly chopped or crushed
- 3.5 ounces sunflower seeds
- 1.5 cups rolled oats, roughly blended into flour
- 8 ounces cremini mushrooms, thinly sliced or roughly chopped
- 2 tbsp tomato paste
- 2 tablespoons water
- Olive oil
- Salt & Pepper
Steps:
Step 1 – On a skillet, heat about 1 tablespoon of olive oil over medium heat. Add the diced onions and sauté them until they are translucent.
Step 2 – Then add the garlic cloves and stir for about a minute until fragrant.
Step 3 – Add zucchini and carrots to the skillet. Cook for a few minutes until they are slightly soft and wilted. Keep stirring to avoid burning.
Step 4 – Add the mushrooms to the skillet with more olive oil. Stir them until fully cooked and tender. Reserve a handful of mushrooms to use later in step 5.
Step 5 – Put the lentils, nuts (mix), sunflower seeds, oat flour, tomato paste, water in a bowl. Stir well (use gloves if necessary).
Step 6 – Transfer half of the mixture mix into a food processor along with the handful of reserved sautéed mushrooms. Pulse until fully blended.
Step 7 – Transfer back the processed mixture into the original mixing bowl and combine both mixtures well with clean hands.
Step 8 – Preheat oven to 350°F/175°C
Step 9 – Grease a loaf tin with some olive oil (or use baking paper) and pour in your nutmix mixture. Barely flatten out the top so it can cook evenly throughout.
Step10 – Cook uncovered for approximately one hour. Check around 50/55 minutes. Place tinfoil over it if your nutmeatloaf is cooking too fast or getting darker than you’d like.
Tips:
You can achieve different flavors by adding fresh herbs like rosemary or thyme; or trying different nuts such as almonds instead of walnuts. If you want gluten-free vegan nutmeatloaf, use gluten-free oats in this recipe. And remember that while doing Step five maybe it’s better if you crush nuts by hand as it appears more rustic when served
Substitutions and Variations
If you’re looking to switch things up or adjust the recipe to your personal preferences or dietary restrictions, fear not! There are plenty of substitutions and variations for this vegan nutmeatloaf recipe.
First, if you’re trying to avoid gluten, swap the rolled oats for gluten-free rolled oats or even quinoa flakes. You could also use gluten-free breadcrumbs or almond flour as a substitute.
For nut-free options, remove or replace the nuts with sunflower seeds or pumpkin seeds, which can add a similar texture and flavor without the allergens. If you’re looking for a savory option, you could also add dried herbs like thyme, rosemary or oregano to ramp up the flavor profile.
If you want to add more veggies to your nutmeatloaf, consider finely chopping zucchini, carrot or celery and adding it to the mixture. Alternatively, swap the lentils for another protein source like chickpeas or black beans.
For an extra kick of umami flavor, sauté some cremini mushrooms with diced onion, garlic and tomato paste before adding it to your mixture. This will give your nutmeatloaf a rich and meaty flavor. You could also swap out the walnuts for pecans or cashews for a different type of nutty taste.
Finally, for those who are not strict vegans, you could add dairy-free cheese alternatives like grated vegan mozzarella or cottage cheese into the mix before baking for added richness and creaminess.
Remember that cooking is always open to experimentation and personalization – so feel free to get creative with this recipe by substituting or adding ingredients according to your liking!
Serving and Pairing
Now that your Vegan Nutmeatloaf is all cooked up and ready to go, the next decision is how to serve it. This recipe is incredibly versatile, making it a great choice for any mealtime or occasion. Here are some of my favorite serving suggestions:
– Dinner: The classic way to enjoy meatloaf is as the centerpiece of your dinner plate, so try pairing your nutmeatloaf with some savory sides like roasted potatoes or steamed broccoli.
– Sandwiches: Slice up your leftovers and create the perfect vegan meatloaf sandwich by adding lettuce, tomato, and vegan mayo on your favorite bread.
– Breakfast: Turn your delicious leftovers into a hearty breakfast by adding a slice of nutmeatloaf to a breakfast sandwich or serving it alongside some scrambled tofu.
– Party Platter: Create an impressive party platter by cutting the nutmeatloaf into small bite-sized portions and serving it along with an array of dipping sauces like barbecue, hot sauce, or vegan ranch.
When it comes to pairing, keep in mind that nutmeatloaf has a savory and slightly smoky flavor thanks to ingredients such as garlic and tomato paste. This means that it pairs well with other bold flavors like tangy BBQ sauce or rich mushroom gravy. However, it also makes a great complement to lighter flavors like fresh herbs or lemon juice.
As far as beverages go, this dish goes perfectly with a full-bodied red wine such as Merlot or Cabernet Sauvignon. For non-alcoholic options, try pairing it with apple cider or an herbal tea blend like chamomile or peppermint.
However you choose to serve and pair this flavorful Vegan Nutmeatloaf recipe, you’re sure to impress your guests and satisfy even the pickiest eaters at your table. So go ahead and experiment until you find the pairing that’s just right for you!
Make-Ahead, Storing and Reheating
Let me tell you about the best strategies for making this vegan nutmeatloaf recipe ahead of time, storing leftovers, and reheating for delicious meals anytime.
The good news is that this recipe works well for meal prepping. You can make the nutmeatloaf ahead of time, store it in the fridge or freezer, and then reheat it to enjoy as a tasty meal later on.
To make ahead, simply follow the recipe instructions all the way until the baking step. Instead of baking it right away, cover your loaf pan with some plastic wrap, then put it in the fridge for up to two days, or in the freezer for up to three weeks.
When you’re ready to cook it, simply remove from the fridge (let it come to room temperature first) or defrost in the refrigerator overnight if frozen. Then uncover and bake according to recipe instructions.
If you have extra leftovers, you can easily store them in an airtight container in the refrigerator for 2-3 days, or in the freezer for up to a month.
Reheating your leftover vegan nutmeatloaf is simple too – just place slices on a baking sheet and cover with foil to prevent drying out. Heat in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.
Remember that different ovens have different heating levels and your leftover portion may be different than what’s indicated in this recipe. Therefore you may need to modify heat and timing according to your preference
Overall, this vegan nutmeatloaf recipe proves itself flexible enough as you keep with techniques that keep it fresh so longer like storing it properly and reheating properly.
Tips for Perfect Results
Now, let me share some tips to ensure that your vegan nutmeatloaf recipe turns out perfectly every time.
Firstly, make sure to finely chop all the vegetables before adding them to the mixture. This will help the loaf hold together better and provide a uniform texture.
Secondly, it’s important to cook the lentils until they are tender but not mushy. Overcooked lentils can cause the loaf to become too dense and heavy.
Thirdly, after blending the walnuts or pecans for the nutmeat, try not to over-process them as this can result in a greasy texture. Aim for a coarse, crumbly texture instead.
Fourthly, be sure to use gluten-free rolled oats if you’re aiming for a gluten-free recipe. Otherwise, feel free to use regular rolled oats.
Fifthly, let the nutmeatloaf cool in the loaf pan for at least 10 minutes before slicing it. This will make it easier to cut it into even slices and prevent crumbling.
Sixthly, if you want to add some extra flavor and richness to your loaf, add some cashew nuts or even a scoop of vegan cottage cheese!
Seventhly, don’t be afraid to experiment with different variations by substituting or adding ingredients. This recipe is versatile enough that you can customize it according to your tastes and what you have on hand.
Lastly, if you’re making this nutmeatloaf for a special occasion like Christmas dinner or a family gathering, consider garnishing it with sliced cremini mushrooms and finely sliced celery stalks for an impressive presentation.
Bottom Line
Well, there you have it – my take on the vegan nutmeatloaf recipe. I hope that each section provided something insightful and valuable to you as you prepare to make this dish.
While some may be hesitant to try a meatless loaf, I can confidently say that this vegan nutmeatloaf will exceed your expectations. The combination of lentils, walnuts, and vegetables create an incredibly flavorful, protein-packed meal that is perfect for any occasion.
Whether you’re a vegan or vegetarian looking for a new meatloaf alternative, someone experimenting with gluten-free recipes, or simply looking for a delicious plant-based meal option, this vegan nutmeatloaf is sure to satisfy.
So don’t hesitate – gather up those ingredients and get cooking! I promise you won’t regret it.
Vegan Nutmeatloaf Recipe
Ingredients
- 1 can , nutmeat
- 1 can of pre-cooked brown lentils
- 1 large onion
- 1 large carrot
- 1 large zucchini
- 2 -3 garlic cloves (depending on how much you like)
- 1 generous splash red pasta sauce (like one from a jar)
Instructions
- Chop onion and fry in a bit of oil with the garlic until they start to soften and go see through.
- Open your tin of nutmeat and mash in a bowl with a potato masher or something of the sort.
- Add onions to nutmeat mixture. You can either mix it with a spoon or with your hands.
- Wash and grate carrot and zucchini. Add to nutmeat and mix together.
- Drain and add lentils and mix them through, and then add tomato sauce and mix again.
- Pour into casserole dish or baking tin and put in the over for about 25 minutes at 180º Celsius.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.