Vegan meatloaf mock meat style
This hearty and satisfying glazed mock meatloaf is delightful addition to a celebratory festive roast dinner.
One for the mock meat fans! This protein packed recipe gives an alternative to nut roast. A cruelty-free and far more appetising gristle and fat-free twist, on traditional meat loaf!
Tip: When forming the meatloaf be firm and make sure the meatloaf is solid when placing in the oven. I always make my own breadcrumbs by putting 2-3 slices of bread in my blender/food processor and blend until you have crumbs. Works out cheaper and you get the health benefits of wholemeal bread.
- 1 pack of vegan mock mince (Aaron used Naked Glory).
- Generous pinch of pink/sea salt.
- Season with black pepper
- 2 tbsp tomato puree
- 1/2 medium onion – finely chopped
- 1.5 cups wholemeal breadcrumbs (make your own in your blender with slices of bread).
- 2 tbsp soy sauce
- 1 tsp sage
- 1/2 tsp cumin
- 1 tsp smoked paprika
- 2 cloves of garlic – minced
Glaze
- 2 tsp gravy granules
- 3 tsp cranberry sauce
- 1/2 cup boiled water
- Preheat oven to 200oC/392oF
- Mix all the ingredients for the meatloaf in a large bowl. Once it comes together use your hands to firmly combine the ingredients. You want to gently squeeze the mince with the other ingredients so the liquid soaks into the breadcrumbs and helps it bind.
- Place on a lined/oiled baking tray and shape into a loaf.
- Drizzle with a little oil and bake for 25-30 minutes.
- Mix the gravy, cranberry and water to form a thick glaze.
- Remove from the oven and spoon/brush the glaze over the loaf.
- Pop back into the oven for another 10 minutes.
Serve hot with all the trimmings and top with a gravy of your choosing, to finish it off to perfection.
How to Video
Vegan meatloaf mock meat style
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