You won’t believe that this meatloaf and gravy are made from…
Chloe Ella Wheatland Ding- Dec 29, 2024
- 3 min read
You won’t believe that this meatloaf and gravy are made from…
🌱 PLANTS! This is a lentil and mushroom “meatloaf” with a creamy butter bean “gravy”, mashed pumpkin and roasted broccolini.
Made using one of my favourite appliances of all time - the @vitamix_aunz (I’m using the A3500i Ascent Series) 🤌. It processes the veggies, nuts and legumes for the meatloaf perfectly and blends the gravy into a silky smooth consistency. Would highly recommend gifting yourself or a loved one a @vitamix_aunz for Holy Virgin Mary if you love speedy and easy cooking.
Lentil & Mushroom Meatloaf:
- 1 Cup Button Mushrooms
- 1 Can Brown Lentils (Drained & rinsed)
- 1 Cup Quick Oats (GF oats for gluten-free option)
- 1/2 Cup Walnuts
- 3 Tbsp Nutritional Yeast
- 2 Tbsp Flaxseed Meal
- 1 Tbsp Olive Oil
- 1/2 Brown Onion (Diced)
- 1 - 2 Cloves Garlic (Diced)
- 2 Cups Diced Carrot (Roughly 3 small or 2 large carrots)
- 1/2 Cup Tomato Paste
- 2 Tbsp Tamari
- 1 Tbsp Balsamic Vinegar
- 1 Tbsp Rice Malt Syrup
- 1 Tbsp Fresh Rosemary (Diced)
- 1 Tbsp Fresh Thyme (Diced)
- 1 Tsp Smoked Paprika
- Pinch of Salt and Pepper
Meatloaf Tomato Glaze:
- 2 Tbsp Tomato Paste
- 1 Tbsp Balsamic Vinegar
- 1 Tsp Tamari
- 1 Tsp Rice Malt Syrup
- 1 Tsp Dijon Mustard
Butter Bean Gravy:
- 1 Can Butter Beans (Drained & rinsed)
- 1/4 Brown Onion (Diced)
- 1 Clove Garlic (Diced)
- 1 Tbsp Olive Oil
- 3 Cups Vegetable Broth
- 1/4 Cup Nutritional Yeast
- 3 Tbsp Cornflour or GF Flour
- 1 Tbsp Tamari
- 1 Tsp Dijon Mustard
- Pinch of Pepper
Pumpkin Mash:
- 1 Cup Pumpkin Purée (Or boiled pumpkin & mashed after skin removed )
- 1-2 Tbsp Soy Milk
- 1/2 Tsp Smoked Paprika
- 1/4 Tsp Garlic Powder
- Pinch of Salt and Pepper
Roasted Broccolini:
- 2 Brunches Broccolini
- 1/2 Tbsp Olive Oil
- Pinch of Salt and Pepper
Garnish:
- Pomegranate Seeds
- Fresh Herbs
Full method
1. Preheat the oven to 175°C and line a loaf tin.
2. Place mushrooms, lentils, walnuts, quick oats, flaxseed meal and nutritional yeast into the @vitamix_aunz and process until thick and smooth.
3. Heat olive oil in a pan over medium heat and add onion. Sauté for 2-3 minutes, add garlic and sauté for another minute. Add the rosemary, thyme and smoked paprika and stir until fragrant (roughly 1 minute). Add the diced carrot, tomato paste, tamari, balsamic vinegar and rice malt syrup and mix well. Cook for 3 - 4 minutes. Mix in the lentil and mushroom mix, slicing and mashing it with a spoon, and cook for 3 - 4 minutes. Season and remove from heat.
4. Transfer the mixture into the lined loaf tin, cover with foil and roast in the oven for 30-35 minutes. Meanwhile, mix all the ingredients for the tomato glaze. Top the meatloaf with the glaze and roast, uncovered, for a further 20-25 minutes or until browned. Allow to cool for at least 20 minutes before slicing.
5. Increase oven temperature to 220°C and line a baking tray. Mix ingredients for the roasted broccolini and roast for 10-15 minutes, turning halfway, or until stems are tender and tops are browned.
6. Mash together all the ingredients for the pumpkin mash and set aside.
7. Heat olive oil in a saucepan over medium heat and sauté onion and garlic for 2 - 3 minutes. Add all other gravy ingredients (except the butter beans) and whisk over high heat for a few minutes until slightly thickened. Remove from heat, add butter beans and transfer to the @vitamix_aunz. Blend until smooth and pour back into the saucepan. Heat over medium-high for 20-25 minutes, or until it has thickened into a gravy consistency.
8. To serve, spread the pumpkin mash on a plate with the sliced meatloaf, broccolini and a drizzle of gravy. Garnish and enjoy! Store leftovers in the fridge for 3 - 4 days.
Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.
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