This fantastic meatless loaf makes the perfect family-friendly entrée. Serve it with Cauliflower, Potato, and Spinach Mash-Up on the side, and Coconut-Chocolate Chip Quick Cake for dessert (see photos below). Featuring delicious vegan and gluten-free recipes that are easy-to-prepare, you can serve this crowd-pleasing vegan loaf any day of the week, plus it makes an excellent holiday supper too!
ABOUT THE RECIPE:
Laura’s Hearty Vegan Meatloaf is easy, delicious, and hearty. The white beans and pecans add a meaty texture, while the marinara sauce and spices add flavor. Serve this loaf at any family meal to rave reviews, guaranteed!
Makes 6 servings
INGREDIENTS:
1½ cups pecan halves (see note for alternative)
1 cup plus 2 tablespoons quick cooking rolled oats (use gluten-free if needed, do not use instant oats)
1½ rounded cups vegan marinara sauce, divided
1 can (14 to 16 ounces) great northern white beans, drained and rinsed (see Chef’s Note)
1½ tablespoons tamari
1 tablespoon Italian seasoning blend
¾ teaspoon garlic powder, divided
2½ teaspoons maple syrup, divided
INSTRUCTIONS:
Preheat the oven to 375℉. Line a 9- x 5-inch (or similarly-sized) loaf pan with unbleached parchment paper, leaving a 2½-inch overhang on the two lengthwise sides of the pan to make paper “wings.”
Put the pecans into a blender or food processor and process (on medium or low) into coarse crumbs. Transfer the pecan crumb mixture to a large bowl. Add the quick cooking rolled oats and stir with a large spoon to combine.
Put 1 cup marinara sauce, white beans, tamari, Italian seasoning, ½ teaspoon garlic powder, and ½ teaspoon maple syrup into the blender or food processor and process (on medium) into a very chunky purée making certain that some chunky pieces of the beans remain. Add the marinara/bean mixture to the pecans and oatmeal and stir with a large spoon to combine.
Spoon the loaf mixture into the prepared pan and smooth the top of the loaf with a spatula, pressing it down in order to compress the loaf. Fold the paper “wings” over the top of the loaf and gently press down with your hands. This will help to hold the loaf together while it bakes. Cover the loaf (tightly) with foil.
While the loaf bakes, make the glaze. Put ½ cup marinara sauce, 2 teaspoons maple syrup and ¼ teaspoon garlic powder into a small bowl and stir with a whisk to combine.
Bake the loaf for 45 minutes. Remove the foil and bake for 20 to 25 minutes. Put the pan on a wire rack and carefully peel back the parchment paper “wings” that are covering the top of the loaf. Spread the glaze evenly over the top of the loaf. Bake uncovered for an additional 20 to 30 minutes or until the loaf is golden brown around the edges and very firm to the touch.
Transfer the pan to a wire rack and let cool for 2 minutes to allow it to firm up slightly. Using the paper “wings,” lift the loaf out of the pan and put it on the rack. Let cool 10 to 15 minutes before gently pulling back the paper and slicing. Carefully cut the loaf into 7 to 9 slices, using a serrated bread knife and wiping the knife clean after cutting each slice. Serve warm.
CHEF’S NOTE: You may use any variety of white beans this recipe, or, if preferred, you may use kidney beans.
CHEF’S NOTE: For a nut-free version, use roasted sunflower seeds in place of the pecans.
Ingredients
Directions
ABOUT THE RECIPE:
Laura’s Hearty Vegan Meatloaf is easy, delicious, and hearty. The white beans and pecans add a meaty texture, while the marinara sauce and spices add flavor. Serve this loaf at any family meal to rave reviews, guaranteed!
Makes 6 servings
INGREDIENTS:
1½ cups pecan halves (see note for alternative)
1 cup plus 2 tablespoons quick cooking rolled oats (use gluten-free if needed, do not use instant oats)
1½ rounded cups vegan marinara sauce, divided
1 can (14 to 16 ounces) great northern white beans, drained and rinsed (see Chef’s Note)
1½ tablespoons tamari
1 tablespoon Italian seasoning blend
¾ teaspoon garlic powder, divided
2½ teaspoons maple syrup, divided
INSTRUCTIONS:
Preheat the oven to 375℉. Line a 9- x 5-inch (or similarly-sized) loaf pan with unbleached parchment paper, leaving a 2½-inch overhang on the two lengthwise sides of the pan to make paper “wings.”
Put the pecans into a blender or food processor and process (on medium or low) into coarse crumbs. Transfer the pecan crumb mixture to a large bowl. Add the quick cooking rolled oats and stir with a large spoon to combine.
Put 1 cup marinara sauce, white beans, tamari, Italian seasoning, ½ teaspoon garlic powder, and ½ teaspoon maple syrup into the blender or food processor and process (on medium) into a very chunky purée making certain that some chunky pieces of the beans remain. Add the marinara/bean mixture to the pecans and oatmeal and stir with a large spoon to combine.
Spoon the loaf mixture into the prepared pan and smooth the top of the loaf with a spatula, pressing it down in order to compress the loaf. Fold the paper “wings” over the top of the loaf and gently press down with your hands. This will help to hold the loaf together while it bakes. Cover the loaf (tightly) with foil.
While the loaf bakes, make the glaze. Put ½ cup marinara sauce, 2 teaspoons maple syrup and ¼ teaspoon garlic powder into a small bowl and stir with a whisk to combine.
Bake the loaf for 45 minutes. Remove the foil and bake for 20 to 25 minutes. Put the pan on a wire rack and carefully peel back the parchment paper “wings” that are covering the top of the loaf. Spread the glaze evenly over the top of the loaf. Bake uncovered for an additional 20 to 30 minutes or until the loaf is golden brown around the edges and very firm to the touch.
Transfer the pan to a wire rack and let cool for 2 minutes to allow it to firm up slightly. Using the paper “wings,” lift the loaf out of the pan and put it on the rack. Let cool 10 to 15 minutes before gently pulling back the paper and slicing. Carefully cut the loaf into 7 to 9 slices, using a serrated bread knife and wiping the knife clean after cutting each slice. Serve warm.
CHEF’S NOTE: You may use any variety of white beans this recipe, or, if preferred, you may use kidney beans.
CHEF’S NOTE: For a nut-free version, use roasted sunflower seeds in place of the pecans.
Recipes from Chef Laura Theodore’s cookbook: Easy Vegan Home Cooking. Learn more about this wonderful book HERE.
