December 09, 2021
This vegan version of ¨meatloaf¨ makes a great dish to serve for the holidays or enjoy any night. It´s a hearty meal, full of flavor and texture and has all the right nutrients for a nutritionally balanced meal. Enjoy!
- 1 cup raw nuts or seeds (we prefer a mix of walnuts and pecans // optional: toast in a 350 degrees F / 176 C for 10-15 minutes until golden brown before adding to mixture for more flavor)
- 1/3 cup nut or seed butter of choice (I used sunflower seed butter)
- 2 tbsp. fresh thyme (or sub dried)
- 1 cup quinoa, cooked
- 1 cup cooked brown or green lentils (rinsed and well drained)
- 1/2 tsp each sea salt and black pepper (plus more to taste)
- 4 tbsp. tomato paste
- 2 tbsp. coconut aminos or vegan Worcestershire sauce (ensure vegan and gluten-free friendly as needed)
- 1/2 cup gluten-free bread crumbs
- 1 cup of mushrooms of choice
- 1/2 onion
For tangy tomato glaze
- 3 tbsp. tomato paste
- 2 tbsp. balsamic vinegar
- 1 ½ tbsp. maple syrup
For Sunflower butter
- 2 cups raw sunflower seeds (270g)
- 1 tbsp. of sunflower oil or other oil of choice (optional)
- 1/8 teaspoon Pink Himalayan salt (optional)
- Making sunflower butter
- Place sunflower seeds and salt in the NutraMilk container.
- Press Butter cycle, set for 14-15 minutes.
- Press Start.
- Open the container lid.
- If necessary, set for an additional 2-3 minutes for a creamier butter. For Sunflower butte
- Heat the oven to 350 degrees F (176 C) and line a standard loaf pan (or 8×8-inch baking pan) with parchment paper. Set aside.
- Heat a large cast-iron or metal skillet over medium heat. Once hot, add the oil and mushrooms and season with a pinch each salt and pepper and the coconut aminos or vegan Worcestershire. Sauté, stirring frequently, for 5-8 minutes or until caramelized. Set aside.
- Add nuts in the NutraMIlk and process less than a minute, until you get a loose meal. Then add lentils, quinoa, mushrooms, and spices, and process to combine into a purée.
- Transfer mixture to a large mixing bowl and add tomato paste and coconut aminos or vegan Worcestershire and stir until a loose dough forms. Then add bread crumbs until a thick dough forms. If for some reason it’s crumbly (which may happen depending on the texture of your lentils), scoop half of the mixture back into the food processor and pulse until it’s more finely puréed and then return back to the bowl and stir with the remaining mixture. If for some reason it’s too wet, add more bread crumbs as needed.
- Taste and adjust flavor as needed, adding more tomato paste for added moisture / tomato flavor, coconut aminos or vegan Worcestershire for depth of flavor, salt for saltiness, or thyme to taste.
- Transfer the mixture to the parchment-lined loaf pan, spread, and press into an even layer (to avoid a crumbly loaf, tap pan on counter to settle the mixture and place parchment paper on top and press down firmly with a drinking glass or flat bottomed object to pack it well).
- Make the tangy tomato glaze: mix together tomato paste, pure maple syrup, and balsamic vinegar in a small bowl. Then add tangy tomato glaze (optional but adds plenty of flavor) and spread into an even layer. If not using the glaze, brush the top with a little oil to help the loaf retain moisture.
- Bake uncovered for 45 minutes or until golden brown on the edges and slightly dry to the touch. Remove from oven and let rest for 10-15 minutes in the pan. Then gently remove and carefully slice and serve.
- Leftovers keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 350-F (176 C) oven until warmed through.
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe inspired by Minimalist Baker.