Family Life, Style and Wellness

5 Delicious Vegan Meatloaf Seitan And Other Vegan Meatloaf Recipes

Some people think vegan food is boring. Well, I am not a vegan, but I love vegan food especially my recent discovery – the vegan meatloaf seitan. I tell you, it’s heavenly!

 

When you think of meatloaf, you imagine it made with meat. Well, it is! At least for normal-eating people. Wait, don’t get me wrong, vegans are normal people too! It’s just that their choice of food is very distinct to anything vegan only.

 

I was once like many of you who thought vegan food is boring and tasteless. But, everything changed when a vegan friend introduces to me the vegan meatloaf seitan. It’s a variety of vegan meatloaf that is truly delicious.

 

Seitan, which is derived from Japanese words “sei,” which means “to be, become made of” and “tan” referring to tanpaku meaning “protein”. So, it basically translates to “made of protein”. It is believed to have been prepared by Zen Buddhist in Japan and China as a substitute for both fish and meat 1,000 years ago.

 

Seitan is like a dough. It is made from a high-protein product, usually from wheat flour, spelt flour or gluten. With seitan, you have the choice to make it taste whatever you want. Yes, you can opt to make it taste like barbecue, sausage, chicken and of course, what I have tasted, the meatloaf variety.

 

For those curious, seitan can be bought from the groceries. But the one my vegan friend had was bought from Whole Foods. It’s also available on Amazon if you want the convenience of online shopping.

 

Anyway, as I was saying, the vegan meatloaf seitan is really delicious. For someone like me to fall in love with food made for vegans, then, it must really be tasty and special. So, before heading home from my friend’s place, I asked her to share with me her recipe of the vegan meatloaf seitan.

 

Apparently, she only got it as well from a website called Bertyn.eu. I Googled it and here it is:

 

Vegan Meatloaf Seitan

Servings: 6

Preparation Time: 15Min / Cooking time: 1U 40Min / Total cooking time: 1U 55Min

 

Ingredients:

1 or 2 red onions

8 cloves of garlic

1 yellow or red pepper

1 tablespoon of extra virgin coconut oil

250 g Seitan Veggie Mince

50 g of coconut fibres

200 g of grated Cheddar cheese or another strong-tasting cheese

200 g of mushrooms

3 eggs

1 teaspoon of Adapto Botanico-mix

200 g of tomato sauce

a pinch of fleur de sel

black pepper

 

Procedures:

 

  1. Preheat the oven to 175 °C.

 

  1. Finely chop the onions, garlic, and pepper. Heat some coconut oil in a frying pan and simmer the vegetables.

 

  1. Remove the pan from the heat and mix the coconut fibers, minced seitan, cheese, mushrooms, eggs and herbs into the hot vegetables. Pour this mixture into a baking tin (for a long cake, for example). Press everything firmly into place and pour the tomato sauce on top.

 

  1. Bake the meatloaf in the preheated oven for about an hour and a half. When the meatloaf is cooked, remove it from the oven. You can tell if it is cooked by pricking with a fork, which, when removed, should have nothing sticking to it if the meatloaf is ready. Place a plate on top of the baking tin and turn it over, so that the loaf falls out onto the plate. Cut into slices, according to your preference, and serve.

 

Here’s another recipe that I also tried at home from the website, Brand New Vegan:

 

Meat Lovers Seitan Meatloaf

Preparation Time: 15 mins

Cooking Time: 1 hr 30 mins

 

Ingredients:

Dry Ingredients

2 cups Vital Wheat Gluten

1 cup Nutritional Yeast

1 Tbs Garlic Powder

1 Tbs Onion Powder

1 tsp Sweet Paprika

1 tsp Grond Cumin

1 tsp Rubbed Sage

1/2 tsp Oregano

1/2 tsp Salt

1/4 tsp Black Pepper

 

Wet Ingredients

1 1/2 cups Vegetable Broth (low sodium)

1/4 cup Salsa

2 Tbs Soy Sauce (low sodium)

1 Tbs Tomato Paste

1/2 tsp chile garlic paste

 

Procedures:

 

  1. Preheat oven to 325 °F
  2. Mix all dry ingredients in a large bowl.
  3. Mix all wet ingredients in a separate bowl.
  4. Pour wet ingredients into dry and mix well.
  5. Dump onto the work surface and knead gently for 2-3 minutes.
  6. Let dough rest for 5 minutes.
  7. Line a loaf pan with aluminum foil, and then parchment paper. Add seitan, smashing down until evenly distributed.  Fold over the parchment and then the foil to seal.
  8. Set oven timer for 90 minutes and place meatloaf in the oven.
  9. Around 5-10 minutes before the timer goes off – remove the loaf from the oven and remove the top piece of foil and parchment paper, exposing the top of the meatloaf. Brush with ketchup if desired.
  10. Continue baking for another 5-10 minutes.

 

I understand there may be some of you who wants something like the traditional meatloaf recipe. So, I also included some recipes of the non-seitan variety. Don’t worry, because these are tried and tested too! Yes, because ever since I tasted vegan meatloaf seitan, I have developed a certain love for vegan food – particularly vegan meatloaf.

 

Firstly, here is a recipe from Vegan Bandit:

 

Vegan Mini Meatloaf

 

Ingredients:

16 oz packaged tempeh

1 large yellow onion, coarsely chopped

4 cloves garlic, finely grated

1 cup instant oatmeal

2/3 cup vital wheat gluten

1 teaspoon anise seed, ground

1 teaspoon sage, dried,

1 tablespoon fresh thyme

1 tablespoon oregano, minced

2 tablespoon fresh parsley, chopped

1/4 cup soy sauce

3 tablespoon A1 Steak Sauce

2 tablespoon barbecue sauce

Olive oil

1/2 cup Vegetable broth

2/3 cup Ketchup

1/2 cup Brown sugar

1 tablespoon Dijon mustard

 

For this vegan meatloaf, you will need to prepare a simple glaze. It’s very easy to make with just a few ingredients.

2/3 cup ketchup

1/2 cup brown sugar

1 tsp mustard

 

Procedures:

 

  1. Preheat the oven to 350 degrees. Heat olive oil in a large pan, crumble the tempeh and cook for 5-10 minutes until slightly browned.
  2. Mix the tempeh, onion, garlic, oatmeal, vital wheat gluten, anise seed, sage, thyme, oregano, and parsley in a large bowl. You may substitute other spices that you may prefer. Add the soy sauce, A1 sauce, barbecue sauce, and 1 tbsp olive oil to the mixture.

 

  1. Add enough vegetable broth to make a doughy consistency. Mash everything with your hands and mix it for few minutes until you can form the mixture into loaves.

 

  1. Divide dough into 12 smaller pieces and shape them into small loaves. Lightly grease a baking pan and arrange the loaves.  In a small bowl, combine the meatloaf glaze ingredients listed above. Use a spoon or brush to glaze all 10 mini loaves. Bake for 45-60 minutes until the vegan meatloaf is heated through and the glaze is darkened.

 

Secondly, another for the win meatloaf recipe from Food Network Kitchen:

 

Veggie Meatloaf with Mushrooms and Sun-Dried Tomatoes

 

Ingredients:

2 tablespoons butter, at room temperature

1 cup bread crumbs plus more for coating ramekins

4 ounces sun-dried tomatoes

1 cup warm water

2 eggs

3 tablespoons olive oil

1 yellow onion, diced

2 cloves garlic, minced

1 pound mix of portobello and cremini mushrooms, trimmed and finely chopped in a

food processor

Kosher salt and freshly ground pepper

4 ounces Cheddar, grated

8 ounces baby spinach leaves, for serving

 

Procedures:

 

  1. Preheat the oven to 350 degrees F. Butter 4 (8-ounce) ramekins and lightly coat with bread crumbs. Soak the sun-dried tomatoes in the water until soft, remove the tomatoes, and coarsely chop. In a large bowl, whisk together the eggs and soaking water and add the bread crumbs. Set aside.
  2. Heat a large skillet over medium-high heat, add the olive oil, followed by the onions. Cook until brown, stirring frequently, about 10 minutes. Add the garlic, mushrooms, and sun-dried tomatoes and cook until the liquid from the mushrooms has evaporated about 15 minutes. Stir in 1 1/2 teaspoons salt and 1 teaspoon pepper. Transfer the vegetables to a large bowl to cool.

 

  1. Add the bread crumb mixture and the grated cheese to the vegetables and mix well with your hands. Evenly distribute the mixture among the coated ramekins. Place on a baking sheet and bake for 30 minutes. Run a knife around the edges of the ramekins for easy removal. Toss the spinach in a hot skillet until wilted and divide among 4 serving plates. Invert the meatloaf onto the spinach and serve immediately.

 

Lastly, I also got a recipe from Virtual Vegan:

 

Vegan Meatloaf with Gravy

 

Ingredients:

 

For the vegan meatloaf:

1 small onion finely chopped (golf ball size)

2 large cloves of garlic finely chopped

1 cup cooked red lentils (measured after cooked)

1 cup cooked green lentils (measured after cooking)

3 cups finely chopped mushrooms

1/2 cup walnut pieces To make nut-free you can sub the walnuts for half a cup of

oats or half a cup of sunflower seeds

1/4 cup ground flax seeds

1/2 cup oat, rice, spelt or whole wheat flour (see recipe note for how to make oat flour)

1 tablespoon Tamari (or coconut amino, or soy sauce)

1.5 teaspoons salt

1.5 teaspoons pepper

2 teaspoons dried thyme

Up to 1/2 cup water

 

For the gravy

2 medium onions

1 tablespoon nutritional yeast

2 tablespoons tamari

1 tablespoon arrowroot or cornstarch (or just regular all purpose flour)

2 cups of mushroom broth or 2 cups of water and 3 mushrooms

 

Procedures:

 

  1. Preheat oven to 370°. Make sure the onion, garlic, and mushrooms are chopped finely.
  2. Mix very well together. It’s hard to mix with a spoon, so it’s much easier to get your hands in there and squish it all together well. Add just enough of the water to bring it all together. You might not need any water at all or you might need up to half a cup. However, just be sure that you can squeeze it together so it stays cohesive. If you chop everything in the food processor, you’ll need less water than if you hand chop everything. Additionally, the flour you use also makes a difference in how much you will need.
  3. Lay a strip of parchment paper down the length of a loaf tin long enough so it acts as handles for pulling the finished loaf out (tin is 8.5 x 4.5 x 2.75 inches. Any tin roughly that size will be fine). Spoon in the meatloaf mixture and pack down very tightly. Then, bake in the preheated oven for 50 minutes while keeping an eye on it towards the end. It should be a bit crusty and brown on the top but not too dark. You can cover it with a piece of foil if it does start to brown. Remove from the oven and leave to cool in the tin for at least 15 minutes before removing and slicing.

For the gravy:

  1. Sauté the onion slowly over low heat until a deep golden brown. Transfer to a blender with all of the other ingredients and blend until very smooth.
  2. Pour it into a pan and stir over medium heat until thickened and piping hot. However, if you prefer your gravy a little thinner, just add some boiling water from a kettle and stir well until you get the consistency you like.
  3. Serve the meatloaf sliced and doused in gravy.

Vegans and non-vegans, these are for you. Trust me, they all taste good. Needless to say, it’s healthy! Well, I am not saying I will go vegan from now on, but, who knows? With my new discovery and growing love for vegan meatloaf especially the vegan meatloaf seitan variety, I might reconsider.

Happy cooking and enjoy eating!