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This Vegan Meatloaf is flavorful, decadent, nutty and great for anyone wanting a no bean/lentil loaf. Use nuts of choice. Vegan Recipe. Can be Glutenfree, soyfree Jump to Recipe
Every year a new “meat” loaf ! My Lentil Quinoa Loaf is super popular. Hearty with Lentils Quinoa and Veggies and amazing texture and flavor (no nuts) and my Chickpea Veggie Loaf is a close second and is a bean version. Both are nut-free and are also available in my second book.
So this year I went with loads of nuts in this Bean free Loaf! This Nut Loaf is rich and hearty, uses nuts and seeds, some butternut squash for the binding, mushrooms and herbs for umami. It comes together easily and is bean free and lentil free! You can add in some lentils for a lentil nut “meatloaf”. The simple glaze balances out the flavor so you get rich umami, texture, tangy, sweet, savory all in one bite! Serve it with my easy gravy or some cranberry sauce.
More Mains for the Holidays
- Lentil Quinoa Loaf can be SF,NF and GF
- Mushroom Lentil Shepherd’s Pie. NF, GF, SF option
- Chickpea Veggie Loaf NF can be SF and GF
- Shepherd’s Pie with Chickpeas/Lentils & Sweet Potato NF SF GF option
- Cauliflower Alfredo, Spinach, Artichoke Lasagna. NF SF can be GF
- Easy Vegan Veggie Lasagna. NF Can be GF
- Grilled Portobello with Garlic Sauce. GF
This year hasn’t been fun with legumes(digestion changes with peri menopause). After eating them all my life, hundreds of varieties of them(dals, beans, chickpeas) in Indian food for so long, I am reducing them this year, go figure. So this loaf works out amazingly for me. You don’t have to be bean free to try it. Its a hearty delicious loaf with amazing texture and rich flavor to please everyone. Add some cooked lentils for more volume if you like for a lentil nut loaf. Make it into patties or stuff into puff pastry hand pies! This Loaf mix is very versatile.
Look at that perfect slice! served here with my 1 Pot Gravy with added mushrooms.
Vegan Meatloaf - Nut Loaf Recipe
Ingredients
- 1 1/4 cups nuts, (I use a combination of raw or roasted cashews, raw walnuts, raw pecans)
- 1/4 cup sunflower seeds,
- 2 tsp oil, (or use 1/4 cup broth)
- 1 cup chopped onion
- 4 cloves of garlic, chopped
- 1 cup chopped mushrooms, (cremini or white or a mix)
- 1 cup cubed butternut squash, , heaping cup
- 2 tsp italian herbs, (1/2 tsp each thyme, ground sage, rosemary, oregano
- 1 tsp smoked paprika
- 3/4 tsp poultry seasoning, (poultry seasoning is just herbs). or use more sage and thyme
- 1/2 tsp black pepper
- 1/4 tsp each cinnamon and nutmeg
- 1/2 tsp onion powder
- 1/2 to 3/4 tsp salt, (less or more depending on if the breadcrumbs are already salty, if using regular or low sodium soy sauce etc)
- 2 tbsp soy sauce, or tamari for gf ( or use a combination of balsamic vinegar and coconut aminos for soyfree)
- 2 flax eggs, (mix 2 tbsp flaxseed meal mixed with 5 tbsp water)
- 2/3 cup breadcrumbs, (use glutenfree breadcrumbs or coarsely ground oats for glutenfree)
Glaze:
- 1/4 cup ketchup
- 1.5 tbsp soy sauce/tamari, , or use 1/4 tsp salt + 1 tbsp broth for soyfree
- 1 tbsp maple syrup
- 2 tsp apple cider vinegar
- 1/2 tsp garlic powder
- 1 tsp sriracha, , optional
Instructions
- Toast the raw cashews and sunflower seeds in the oven at 325 deg F (160 C) for 5 mins. Or toast on a skillet over medium heat until golden. (optional if using pre-roasted nuts). Preheat the oven to 350 degrees F for the loaf
- Add the cashews and sunflower seeds to a food processor with the rest of the nuts and pulse to a somewhat coarse meal with a few chopped size pieces visible.
- Heat a skillet over medium heat. Add oil or broth. Add onion, garlic and a pinch of salt and cook for 2 mins. Then add mushrooms and a pinch of salt and cook until some golden edges. 3-4 mins.
- Add butternut squash and mix in. Add a splash of water, cover and cook until the squash is tender. Mash and transfer to a bowl. Add in the spices, salt and mix in. Add the chopped nuts and seeds, soy sauce, flax egg mix, breadcrumbs and mix well.
- Taste and adjust salt, herbs and flavor. ** The flavor will get more pronounced on baking. If the mixture is too wet, add a tbsp or so flour. You want it to be just slightly sticky. If too dry or crumbly, add a splash of broth. If you like sweeter, profile, add a tbsp of tomato paste or some chopped dried fruit such as dried cranberries or apricots.. (this mixture can be used to make burger patties, pan fried or baked. Or can be stuffed into puff pastry for a puff pastry loaf or small hand pies).
- Transfer to a parchment lined pan. Lightly press to shape and even it out. Do not pack too much. Bake for 25 to 30 mins.
- Meanwhile, mix everything under the glaze. Taste and adjust if needed.
- Take the loaf out of the oven. Spread the glaze over the loaf and then bake again for 20 to 30 mins. Let cool for 15 mins before removing from the pan. Then cool completely before slicing. Serve with gravy. or cranberry sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Top recipe. Have made it twice now. The flavour and texture are superb. It will be my go to nut roast recipe. Will never buy a pre-made version again!
Awesome!!
Made for Thanksgiving dinner this year and it was my best loaf yet – instead of the meatloaf-style glaze, I thinned a not-sweet cranberry sauce and it worked perfectly as the glaze.
I’ve been making some version of lentil/nut loafs/balls most Thanksgivings for the past decade or so, and this one nails the texture and flavor! Not too dry, not too moist, and held up when transferring to a serving platter and when sliced. Will be making again for a different crowd at Christmas!
Yay! So glad you liked it.
I don’t care for squash. I would use the cooked Lentils and a few pieces of torn bread like Ezekiel bread. Any other options besides squash?
Yes all those you mentioned will work well!
Delicious, but “10 minutes” for prep??? Ridiculous and totally misleading. Working steadily (I’m an experienced cook), the prep was was just over an hour. I might not have started the recipe when I did had this timing been accurate or honest, but once I had begun, I had to finish.
It’s 20-25 mins prep. Not sure why it says 10 mins. I’ll update it
Could I use sweet potatoes instead of butternut squash?
Yes
The first time I made it I added 4oz of tofu and the second time I made it I added carrots and celery. I took the first loaf to Thanksgiving dinner, to a non-plant based group and my niece asked for the recipe. The younger niece who is very picky chose eating the loaf over turkey. Great job Richa!!!
Many thanks!
That’s awesome! Thank you for sharing!
Just had this for thanksgiving dinner, with mashed potatoes and fresh green beans. It was delicious.
Awesome! So glad you liked it.
I’ve been vegan for 16 years and have been making various veggie loafs for Christmas and Thanksgiving every year. They’re usually pretty good, but now finally after 16 years, I’ve found my “final boss” recipe. I’ve made it for both Thanksgiving and Christmas this year. Everyone in my family commented on how good it was. Plus it makes a *delicious* cold sandwich the next day, on a whole grain bread with mayo and mustard. I could totally see making this loaf in the summer just for the sandwiches, my husband would absolutely treasure that. Thank you for the perfect recipe! You never fail me!
That’s so good to hear. The sandwich is a great idea!
Can I freeze this after baking? I’m thinking about making it in in advance before Thanksgiving.
Yes bake 5 mins less and refrigerate. Reheat in the oven for 10 mins. You can add more glaze while reheating
This looks delish. Do you think I can assemble the day before and just put it in the pan before baking? I know how to manage holiday chaos of turkey dinner for a crowd but vegan is new to me. Thanks so much for your great site.
Yes, you can do that or you can bake it the day before and just reheat it the day of.