Vegan Meatloaf

By Vegan Richa · 90 min

Ingredients

Instructions

1. Toast the raw cashews and sunflower seeds at 325°F (160°C) for 5 minutes, or in a skillet over medium heat until golden (skip if using pre-roasted nuts). Preheat the oven to 350°F for the loaf.
2. Pulse the toasted cashews and sunflower seeds with the rest of the nuts in a food processor until coarse, with a few chunky pieces visible.
3. Heat a skillet over medium heat with the oil or broth. Add the onion, garlic and a pinch of salt and cook for 2 minutes. Add the mushrooms and a pinch of salt and cook 3 to 4 minutes, until some edges turn golden.
4. Add the butternut squash and stir. Add a splash of water, cover and cook until tender. Mash, transfer to a bowl, then stir in the spices and salt. Add the chopped nuts and seeds, soy sauce, flax eggs, breadcrumbs and mix well.
5. Taste and adjust salt, herbs and seasoning; the flavor intensifies in baking. If too wet, add about a tablespoon of flour; if too dry, add a splash of broth. The mixture should be just slightly sticky. Transfer to a parchment-lined pan, press lightly to shape and even it out without packing it too tightly. Bake at 350°F for 25 to 30 minutes.
6. Meanwhile, mix the glaze ingredients and taste, adjusting if needed.
7. Remove the loaf from the oven, spread the glaze over it, and bake again for 20 to 30 minutes. Let it cool in the pan for 15 minutes, then remove and cool completely before slicing.

Summarized from Vegan Richa's video. Watch it for the details.

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GarlicOnionEggMushroomBreadcrumbButternut squash