meat loaf

Vegan Meat Loaf



  • 1/2 cup brown lentils
  • 1/3 cup quinoa or millet
  • 1 bay leaf
  • 2 1/4 cups of water
  • 2 tsp oil
  • 3/4 cup chopped onion
  • 3 cloves of garlic finely chopped
  • 1 jalapeno chopped (optional)
  • 1/2 cup celery finely chopped
  • 1/2 cup carrots thinly sliced or grated
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 2 tbsp flaxmeal or chia seed meal
  • 1 Tbsp vegan worcestershire sauce or use a 1/2 tsp of tamarind paste, a tsp of molasses, vinegar and a 1/2 tsp ground mustard to make soy-free
  • 2 Tbsp tahini
  • 1 to 2 tbsp nutritional yeast
  • 1/4 tsp coarsely ground fennel seeds
  • 1/2 cup breadcrumbs or use coarsely ground oats or gf breadcrumbs to make gf
  • 1/4 cup ketchup
  • 1 tsp or more hot sauce to taste
  • 2 tsp maple syrup
  • 1 tsp Worcestershire sauce


  1. Combine lentils, bay leaf and water in a pan over medium heat. Bring to a boil and cook for 20 minutes. Wash the quinoa, add to the pan, partially cover and continue to cook until both are very tender and easily mashed (You want to slightly over cook the lentils). Stir after 10 minutes so they don’t stick to the pan. Total 10 to 15 mins . *Drain any excess water, remove bay leaf and transfer to a bowl.
  2. Heat oil in a skillet over medium heat. Add onions, garlic and jalapeno and cook for 5 minutes. or until translucent
  3. Add celery, carrots, thyme, oregano, and mix well. Cook for 5 minutes or until the veggies are tender. Cook for 2 minutes. Take off heat.
  4. Add the cooked veggies and flaxmeal to the bowl and mix in. Mash the mixture using potato masher or hands, so that atleast half the lentils and quinoa get well mashed. (you still want some whole lentils)
  5. Add in the sauces, tahini, nutritional yeast, fennel seeds and mix well. Taste and adjust salt and flavor. Add more sauces, herbs and salt if needed.
  6. Add breadcrumbs and mix in. (To check if the mixture is the right consistency, make a burger patty. If the mixture is too sticky or pasty, add more breadcrumbs. If it is too crumbly and doesn’t stick easily, add some wet ingredients)
  7. Prepare the loaf pan with parchment lined with parchment edges over the pan. Medium bread loaf pan(8.5 by 4.75 inch)
  8. Press the mixture into the pan. Pack well and even it out.
  9. Make the glaze and spread over the top of the loaf.
  10. Cover the loaf with foil and bake at 375 degrees / 190ºc for 25 to 30 minutes. Bake uncovered for 5 to 10 minutes. Then let it rest for 15 minutes before slicing.


Raw Vegan Meat loaf



  • 3 C. mixed nuts (walnuts, almonds, pumpkin)
  • 1 Tbsp. chopped ginger
  • ½ C. ground flax
  • ¼ C. filtered water
  • 1/4 C. olive oil
  • 1 ½ Tbsp. cumin
  • 1 tsp. Himalayan Salt
  • 1 tsp. black pepper
  • 2 tsp. smoked paprika
  • 2 tsp. fennel seeds
  • 2 Tbsp. sage
  • ¼ tsp. hing
  • 2 Tbsp. Italian Seasoning
  • ¼ C. flax (add last in mixing bowl)


  • 1 C. chopped celery and carrots
  • 2 Tbsp. beets
  • ½ large red bell pepper
  • 1 C. zucchini, chopped
  • 1 bunch fresh parsley (optional ¼ Bunch Dill instead of Parsley)
  • 1 Tbsp. rosemary
  • ¼ bunch tarragon


Blend together into a smooth cream:

  • 4 cups Fresh Tomatoes (seeded)
  • 3 Tbsp Apple Cider Vinegar
  • ¾ cup Sundried Tomato
  • ¼ tsp Stevia Powder or 12 drops Clear Stevia
  • ¼ cup Lemon Juice
  • 1 tsp Salt
  • 1/8 tsp Cayenne

Combine nuts and seasoning in a food processor. Then add enough water while the food processor is running so that it makes a smooth crumble.  Transfer into a mixing bowl. In a food processor, pulse vegetables into mini chunks and combine with the Nut Loaf mix. Place combined mixture on a cutting board and shape into a loaf.  Cut into slices and place on a dehydrator tray. Dehydrate for 4 to 6 hours at 115°F then place a scoop of sauce on top, dehydrate for another hour.  (If using a conventional oven, please set at lowest temperature, place loaf onto a baking sheet lined with parchment paper, place in oven, keep oven door open slightly, use oven fan if you have one, check after 2.5. You want it firm on the outside and moist on the inside. Add more time if needed. Next, place a scoop of sauce on top of loaf and put back in the oven for a 1/2 hour. Conventional ovens dehydrate more quickly than dehydrators so often to time is cut in half.). This recipe is High in fiber, healthy fatty acids and plant-based proteins.