GUYS, I seriously cannot tell you how excited I am to post this recipe for my perfect vegan Italian no-meatloaf! I think I started planning it around July or August. I’ve had a couple failed trial runs, I practiced a lot with these types of ingredients (mainly vital wheat gluten which is really new to me and a little tricky to figure out) in all kinds of recipes, and it’s finally ready.
It’s fantastic. This is the meatloaf you make when you really miss the typical non-vegan meatloaf where you can whirl a bunch of stuff together in your food processor, throw it in a loaf pan, and have a meal ready to go that is protein-heavy and really satisfying.
Perfect Vegan Italian No-Meatloaf
2015-01-11 17:32:22
Serves 10
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Ingredients
- 2 cans pinto beans
- 2 C vital wheat gluten
- 1 C marinara, divided
- 4 cloves garlic
- 1/4 C olives
- 1/4 C sun dried tomatoes in oil
- 1/4 C avocado or olive oil
- 1 C bread crumbs
- 1 1/2 t Italian seasoning (*you could omit this and use Italian seasoned bread crumbs instead of plain bread crumbs)
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Whirl everything except half the marinara together in a food processor until well combined and starting to form one huge lump together.
- Take the meatloaf “dough” (or whatever you want to call it!) out and knead it by hand like you would with bread dough. You’ll see it forms these stringy sticky bits which is exactly what you want! Knead it until it feels like it gets pretty smooth and shape it into a cooking sprayed loaf pan.
- Spread the other half of the marinara on top.
- Bake for 35-40 minutes.
Flora Foodie https://florafoodie.com/
Let me know how you like my perfect vegan Italian no-meatloaf, and happy eating!
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