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Country ‘Meatloaf’ With Gravy [Vegan]

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This is a wonderful recipe for feeding a crowd during the holidays. Hearty and savory enough to satisfy meat eaters and healthy enough to get us through the holidays without putting on a few extra. If you don’t want to serve it with gravy, it would also be fantastic topped with some sautéed mushrooms.

Country ‘Meatloaf’ with Gravy [Vegan]

This Recipe is :

Dairy FreeVegan

Serves

6 - 8

Cook Time

120

Ingredients

For the Country Meatloaf:

  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 2 large carrots, diced
  • 2 cups celery, diced
  • 8 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 2 teaspoons dried basil
  • 2 teaspoons dried parsley
  • 2 8-ounce packages tempeh
  • 1/2 cup soy sauce or liquid aminos
  • 1/2 cup vegetable broth
  • 1 cup cooked brown rice, warm
  • 1/2 cup bread crumbs
  • Sea salt and freshly ground black pepper

For the Golden Gravy:

  • 2 tablespoons canola oil
  • 1 large onion, roughly chopped
  • 1/4 cup nutritional yeast flakes
  • 1/2 cup flour
  • 2 cups water
  • 3 tablespoons soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • Sea salt and freshly ground black pepper

Preparation

To Make the Loaf:

  1. Preheat oven to 350°F. Lightly grease a 10x5x3-inch loaf pan.
  2. Heat oil over medium-high heat in a large deep-sided skillet or dutch oven and sauté onion, carrots, and celery until soft, about 15 minutes. Stir in garlic, thyme, basil, and parsley. Let cook a few more minutes. Crumble the tempeh into the skillet and add soy sauce and broth. Reduce heat to medium and cook for about 5 minutes, stirring often. Transfer the mixture to a large bowl.
  3. Add warm brown rice and bread crumbs to the bowl and mix thoroughly with a large spoon. The more you mix it and mash it, the better it will hold together when you bake it. Season with salt and pepper.
  4. Transfer the mixture into the prepared loaf pan and pack it down very firmly using the back of a spoon. Cover the top of the pan with foil. Bake for 45 minutes, covered, then remove foil, and bake for an additional 15-20 minutes. Remove from oven and let rest for 5 minutes before unmolding. Run a knife around the edges of the cooked loaf to loosen, then flip onto a serving plate. Slice and serve.

To Make the Gravy:

  1. In a medium saucepan, heat oil over medium-high heat and sauté onion until soft. Add nutritional yeast and flour, and stir for about 1 minute. Add water, soy sauce, thyme, and garlic powder. Continue to cook, whisking continuously, until mixture is very thick.
  2. Transfer gravy to a blender and purée until smooth. Adjust seasonings, and add salt and pepper to taste.

Notes

Recipe can be halved to serve 3 to 4 people. If halving, bake in an 8-by-4-by-3-inch loaf pan for 30 minutes covered, then 15 more minutes uncovered.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


CarrotMushroomRiceTempehVeggie Loaf

 

AUTHOR & RECIPE DETAILS


photo

As the stomach (and brains) behind Well Vegan, I spend far too many hours in the kitchen. Well Vegan came to be after my daughter was born with a glut of food allergies that transitioned our family from vegetarians to vegans and we’ve never turned back. At Well Vegan, we provide plant-based meal plans for the busy vegan, along with a ton of great recipes and information about staying happy and healthy.


 

 



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15 comments on “Country ‘Meatloaf’ With Gravy [Vegan]”

Click to add comment
Constance Gerzog
6 Days ago

Yum!


Reply
Sophie
1 Years Ago

What can i use other than Tempeh? Can i use an extra firm Tofu instead?


Reply
Sophie
1 Years Ago

What can i use other then Tempeh? Can i use a extra firm Tofu?


Reply
Penny George-Ramirez
1 Years Ago

what is tempeh? this looks so good and I am trying to cook more things like this thank you


Reply
Joyce Newton
1 Years Ago

It's veggie Loaf ?..


Reply
Claire Louise Medlam
1 Years Ago

yes,yum


Reply
Jason Williams
1 Years Ago

So why call it "meat"?


Reply
Savannah Vrana
16 Dec 2014

Because the recipe is obviously emulating meat loaf, which is a distinct dish with recognizable flavors. The word is in quotations and is not to be taken literally, just to make it a little less... confusing. Vegetarians/vegans do not usually change their diets because they hate the textures and flavors of the food. They do so for health and/or ethical reasons. Doesn't mean they can't enjoy kinder/cleaner versions of dishes normally containing animal products.

Hazel Camba
2 Years Ago

Oh great, now I'm hungry.


Reply
Beverly Spross
2 Years Ago

:)


Reply
Lance Collier
2 Years Ago

Canola oil tastes nasty. How about replacing it with avocado oil.


Reply


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