Description
Savory Vegan Meatloaf That Will Wow Your Holiday Guests
Ingredients
Scale
- 1.25 cups Nuts (mixed cashews, walnuts, pecans)
- 0.25 cup Sunflower Seeds
- 2 tsp Oil or Broth
- 1 cup Onion, chopped
- 4 cloves Garlic, chopped
- 1 cup Mushrooms, chopped
- 1 cup Butternut Squash, cubed
- 2 tsp Italian Herbs
- 1 tsp Smoked Paprika
- 0.75 tsp Poultry Seasoning
- 0.5 tsp Black Pepper
- 0.25 tsp Cinnamon
- 0.25 tsp Nutmeg
- 0.5 tsp Onion Powder
- 0.5 to 0.75 tsp Salt
- 2 tbsp Soy Sauce or Tamari
- 2 Flax Eggs
- 0.67 cup Breadcrumbs
- 0.25 cup Ketchup
- 1.5 tbsp Soy Sauce or Tamari
- 1 tbsp Maple Syrup
- 2 tsp Apple Cider Vinegar
- 0.5 tsp Garlic Powder
- 1 tsp Sriracha (Optional)
Instructions
- Preheat the oven to 350°F (180°C).
- Toast cashews and sunflower seeds at 325°F (160°C) for 5 minutes.
- Pulse nuts and seeds in a food processor until coarse meal consistency.
- Sauté onion and garlic in oil or broth for 2 minutes, then add mushrooms.
- Combine butternut squash with the sautéed mixture and mash.
- Mix in spices, soy sauce, flax egg mixture, and breadcrumbs.
- Transfer the mixture to a parchment-lined pan and shape. Bake for 25-30 minutes.
- Prepare the glaze by mixing ingredients while the loaf bakes.
- Spread the glaze over the loaf after initial baking and return to the oven.
- Bake for an additional 20-30 minutes.
- Cool for 15 minutes before slicing.
Notes
- Use raw or roasted nuts as per your preference.
- Substitute sweet potato for butternut squash if desired.
- Adjust salt to taste.
- Use gluten-free breadcrumbs for a gluten-free option.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg