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Vegan Nut Roast Recipe

How to Make the Best Vegan Meatloaf
This is my delicious take on a meatloaf, completely plant-based and full of flavour
Freya
5 from 37 votes
Prep 15 minutes
Cook Time 40 minutes
Resting Time 20 minutes
Total Time 1 hour 15 minutes

Equipment

  • Loaf Pan

Ingredients

Enchilada Sauce

  • 1 tbsp Vegetable Oil
  • 1 tbsp Flour - gluten free can be used here
  • ½ cup Passata
  • ½ cup Water
  • 3 tsp Ground Cumin
  • 1 tsp Salt

No-Meatloaf

  • 2 cups TVP - soaked in 1 cup of water
  • 1 tbsp Oregano
  • 4 tbsp Nutritional Yeast
  • ¼ tsp Chilli Flakes - optional
  • 2 tsp Salt
  • 1 tsp Ground Black Pepper
  • 1 cup Walnuts - toasted
  • ½ cup Olives - your favourite type
  • 2 Cloves Garlic - peeled
  • 7 oz Mushrooms
  • 2 tbsp Tomato Puree
  • 3 tsp Olive Oil
  • 1 Onion - peeled
  • 1 tbsp Parsley
  • ¼ cup Cornmeal - or flour for binding

Instructions

  • Preheat oven to 180c.
  • To make the Enchilada Sauce, melt together the vegetable oil and flour in a small saucepan, cooking over medium heat until it turns golden.
  • Add the Passata, water, Cumin and Salt and cook until the sauce is thickened and unctious, about 10 minutes.
  • To make the meatloaf, place the soaked TVP in a large bowl.
  • Put all the ingredients, upto (but not including) the flour into a food processor or blender and whizz up until you get a coarse pate-like texture. You may prefer to do the walnuts first, add this to the TVP and then the other ingredients. It doesn't matter.
  • Add this to the TVP, stir well. If your mixture seems very wet, add some cornmeal (or regular flour) to bind it slightly. Not too much as you want to keep it moist.
  • Pack it into a loaf tin and cover with the Enchilada Sauce.
  • Bake for about 40 minutes or until the top looks burnished and you've got those yummy toasty bits around the side.
  • Leave in the pan to settle for about 10 minutes before serving.
  • Best served with - of course - mashed potatoes, green beans and ketchup!

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Vegan Nut Roast Recipe
Serving Size
 
150 g
Amount per Serving
Calories
272
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
4
g
Sodium
 
1017
mg
44
%
Potassium
 
377
mg
11
%
Carbohydrates
 
20
g
7
%
Fiber
 
8
g
33
%
Sugar
 
5
g
6
%
Protein
 
18
g
36
%
Vitamin A
 
219
IU
4
%
Vitamin C
 
5
mg
6
%
Calcium
 
122
mg
12
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.