Meatless Meatloaf

November 15, 2017

When it comes to Thanksgiving, I’ve always been a side dish girl. Even before I was vegan, the big turkey in the middle of the table just didn’t appeal to me. As much as I’m okay with living off yummy vegan Thanksgiving side dishes, people kept asking me “but what will you make for the main course?” The idea of fake turkey grosses me out almost as much as the real bird so I was at a loss for what to make for the “main course” for Thanksgiving dinner. I wanted to create a meat substitute made of real whole ingredients– this veggie loaf has no fillers or chemicals, just yummy whole vegetables and seasonings to make for a hearty protein packed comfort food. I served it with cauliflower mashed potatoes and roasted broccolini. Scroll down for my meatless meatloaf recipe, easy cauliflower mash, and even easier roasted broccolini.



1 1/2 C cooked lentils (about 1/2 C dry)

3/4 C garbanzo beans (chickpeas)

3/4 C gluten free oats

1/4 C walnuts

1 C diced carrots

1 C chopped mushrooms

1/4 C diced shallot

2 garlic cloves, minced

3 T tomato paste

2 T gluten free tamari

1 T maple syrup

3 T nutritional yeast

1 T flaxseed meal

1 tsp miso paste

1 tsp sriracha

2 tsp italian seasoning

salt & pepper to taste

fresh parsley for garnishing


2 T tomato paste

2 tsp apple cider vinegar

2 tsp maple syrup

1/2 tsp ground mustard

1/2 tsp gluten free tamari


-Preheat oven to 350° F

-Line a 9″x 5″ loaf pan with parchment paper

-In a large nonstick skillet, sauté carrots, mushrooms, shallot & garlic until carrots are tender then season with salt and pepper and transfer into food processor

-Add lentils, garbanzo beans, walnuts, oats, tomato paste, tamari, maple syrup, nutritional yeast, flaxseed meal, miso paste, sriracha, & italian seasoning and pulse to mix together.

-Slowly add lentils and pulse until mixture is a doughy consistency

-Transfer dough into loaf pan and press down using a spatula. Smooth out the top and prepare the glaze

-Whisk all glaze ingredients together and pour evenly over loaf

-Cover loaf with foil and bake for 20 minutes. After 20 minutes, uncover and bake for another 5 minutes

-Allow loaf to cool for 5-10 minutes then slice and serve with cauliflower mash and roasted broccolini (directions below)



2 medium heads of cauliflower

4 T vegan butter (like Earth Balance) or extra virgin olive oil

6 cloves minced garlic

2 T nutritional yeast

1/2 tsp salt

1/2 tsp black pepper

chives to garnish


-Cut cauliflower florets off stems

-Put about 1″ water in a large pot and heat on medium/high

-Add florets to pot and cover for 10-12 minutes or until tender

-Transfer steamed cauliflower into a food processor or blender with vegan butter, garlic, nutritional yeast and salt and pepper

-Pulse ingredients using low/medium speed until smooth but not runny

-Sprinkle with chopped chives and serve



6-8 stocks of broccolini (baby broccoli)

garlic powder, salt, and pepper to taste

about 1 T olive oil


-Preheat oven to 350° F.

-Spread broccolini evenly on a sheet pan

-Drizzle with olive oil and sprinkle with garlic, salt, and pepper

-Roast for about 10 minutes or until tender and a bit crispy and serve hot


This recipe is nice and filling but doesn’t harm any animals and won’t leave you heavy and tired from L-Tryptophan filled turkey! Let me know what you think of this recipe!