I haven’t posted in a while and I’m sorry for the delay.  I have here a wonderful, amazing recipe for vegan meatloaf that I’m sure your whole family will love.  I made this a few times and my family absolutely LOVES it!!  You can eat it hot with mashed potatoes or fries or cold between two slices of bread and some mustard.  In fact, my husband prefers his meatloaf cold with a little Dijon!! There is a great BBQ sauce that is included in this recipe, topping the meatloaf when you bake it (in which I always make extra to put on my loaf almost like ketchup!!)

I found this recipe several months ago on Pinterest and was excited to try it out.  I will warn you though – this recipe is a longer one to make, which is why this last time I made it I doubled the recipe.  It freezes great and because I put each piece between wax paper, it is easy to pull out when I just want a few pieces.  The recipe says that it yields 1 loaf, but I am able to get 2 decent sized loafs out of one recipe (because I doubled it this last time I was able to get 4 great loafs out of my hard work, meaning we’ll have tons of meatloaf to freeze!)

So without further ado, here’s how I made this very filling and delicious bean-loaf, meatloaf recipe! The link to recipe can be found here: https://www.veganosity.com/smoky-southern-style-meatless-meatloaf/

My ingredients are slightly changed, which I will share with you as we go.  I like to lay all my ingredients out first, as there are a lot of them.  It makes it easier so I don’t have to stop and run back and forth to my pantry.

 

Ingredients for Bean/Meatloaf:

  • 1 – 15 ounce can of Chickpeas – set aside the juice
  • 2 – 15 ounce cans of Black Beans
  • 1 cup of Rolled Oats
  • 1 cup of Corn Meal
  • 3 Tbsp. Liquid Smoke or 1 1/2-2 Tbsp. of Smoked Paprika
  • ½ cup of Aquafaba (Chickpea Liquid)
  • 2 Tsp. Olive Oil or 2 Tbsp. of vegetable broth
  • 1 large Yellow or White Onion
  • 1 Tbsp. Italian Seasoning ( I used my homemade Herbs de Provence!)
  • 2 Tsp. Sea Salt
  • 1 Tsp. Black Pepper
  • 2 Tbsp. Vegan Worcestershire sauce (I use Annie’s brand – it’s great!)
  • ½ cup Vegetable Broth
  • 1/3 cup Ketchup or Tomato Sauce
  • 1 cup of BBQ sauce (either homemade or store bought)
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Chickpea juice a.k.a. Aquafaba.

Ingredients for the BBQ sauce:

  • 1 cup of Tomato Sauce
  • 3 cloves of Garlic
  • 1/4 cup of Apple Cider Vinegar (White Vinegar works fine too)
  • 1 Tbsp. Dark Molasses
  • 1/4 cup Brown Sugar
  • 1 Tsp. Salt
  • 1 Tsp. Paprika
  • 1 Tsp. Onion Powder
  • 1/4 Tsp. Cumin
  • 1/4 Tsp. Cayenne Pepper (I skip this because I don’t want it spicy)
  • 1/4 Tsp. White Pepper
  • 1 Tbsp. Lime Juice
  • 1 pepper in Adobo Sauce – remove the seeds. The pepper is optional, but make sure to remove the seeds.  I added this the first time I made this recipe, but it was too spicy, so I don’t use it anymore.
  • 1 Tsp. Olive Oil – I skip this because I don’t feel it’s necessary.
  • 1 Tbsp. cilantro – Again, I skip this because I don’t like cilantro.
  • 1 Tbsp. cornstarch plus 1/4 cup water – mixed together.

Instructions for bean-loaf/meatloaf:

  1. Though the instructions say to blend your beans first, I like to blend my oats first.  That way I don’t have to rinse out my blender after blending my beans in order to blend the oats.  I blend the oats on high for 10 seconds, stir and blend for another 10 seconds (or until finely ground.)  Put your oats in a big bowl (you will be filling this bowl with the beans as well as other ingredients so you need it to be bigger.)
  2. Open your can of chickpeas and drain the juice into a measuring cup and set aside for later.  Your chickpeas can be fully blended then, until they are nice and creamy. I find adding just a few drops of the chickpea juice halfway through the blended helps them to soften.  The creamy chickpeas can be added to the oats.
  3. One can at a time, do the same to the black beans (the recipe does not call for black bean juice, but I save a little to throw into the half-blended black beans to, once again, aid in the process of making them creamy – otherwise the beans become too dry to finish blending.) The black beans are ready then to be added to your chickpeas and oats. Combine your oats, chickpeas and black beans until fully mixed.
  4. Add your cornmeal, chickpea juice (a.k.a. aquafaba) and liquid smoke into the bean/oats combo.  I did not have liquid smoke the first time I made this and have chosen since to not use it at all.  Instead, I put in 1 1/2 to 2 Tbsp. of Smoked Paprika instead.
  5. Heat oil or veggie broth until hot and then add your diced onions and cook on medium for around 10 minutes or until your onions are soft.   Add in your salt, pepper and Italian seasoning (I have homemade Herbs de Provence which I use instead.)  Cook for another 5-10 minutes, making sure your onions don’t brown. Add Worcestershire sauce ( I used Annie’s brand because they it is vegan,) veggie broth and ketchup (or tomato sauce works fine if you don’t have enough ketchup) to your seasoned onions. Cook for 1 to 2 minutes and stir until fully blended with onions.
  6. Add your onion mixture to your bean mixture.  At this point you can spray your bread pans and divide your bean-loaf mix evenly between the two pans (or four if you choose to double your recipe.) 0622171323_HDR
  7. Spread a generous amount of the BBQ sauce over the tops of your loafs and set the rest aside for adding to your hot or cold bean-loaf.  Bake at 350 for one hour and twenty minutes or until you get a clean toothpick. 0622171336_HDR
  8. Wait twenty minutes to cut.  I usually let mine sit for 5 minutes in the pan and then I transfer it from the pan to a cooling rack.  Transfer to a cutting board and slice into 10-12 pieces per loaf.

Instructions for BBQ Sauce:

  1. Personally, I would double this recipe, so decide if that’s something you want to do.  It’s great to have extra for your meals, plus it’s refreshing to your bean/meatloaf when you heat it back up.
  2. Mix cornstarch and water and set aside until later.
  3. Blend all of the sauce ingredients together and then transfer to a sauce pan, bring your BBQ sauce to a boil.  Simmer on low for twenty minutes, making sure to stir every couple of minutes so it doesn’t burn.  Add your cornstarch/water mixture and cook another 5 minutes.  Add to your loafs and set the rest aside.

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This is one of my favorite vegan recipes. It’s very filling and really, really, REALLY delicious! It is definitely worth the time and energy! (Tip: If you want to make your BBQ sauce ahead of time, you can freeze it or put in the fridge if you are making it the next day.  It might save you some time when you make the bean/meatloaf.) Please let me know in the comments below your thoughts and opinions on the great vegan substitute for meatloaf!

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