Published On: Thu, Nov 1st, 2018

Rudy’s Dirty Vegan Diner’s vegan and gluten-free meatloaf recipe

This hearty and satisfying vegan meatloaf is deliciously simple comfort food is richly flavoured and is particularly yummy served with onion gravy! 

Rudy's Dirty Vegan Diner meat loaf

Rudy’s Dirty Vegan Diner’s vegan and gluten-free meatloaf

This hearty and satisfying vegan meatloaf is deliciously simple comfort food is richly flavoured and is particularly yummy served with onion gravy! 

Course Main Course
Cuisine vegan
Keyword meatloaf, vegan dinner, vegan meatloaf, vegan recipe

Ingredients

  • 1 large onion finely diced
  • 3 carrots peeled and diced
  • ¼ celery finely diced
  • 1 sprig fresh thyme
  • A few sprigs of rosemary
  • handful of fresh parsley finely chopped
  • 1 375 g bag of textured soya protein dried soya mince
  • 800 ml vegan vegetable stock hot
  • 2 to 3 cups gram flour/chickpea flour
  • 1 tbsp garlic granules
  • 1 tbsp onion powder
  • 1 cup nutritional yeast
  • 2 tbsp tomato puree
  • ½ cup tomato ketchup
  • ½ tbsp salt
  • ½ tbsp coarse black pepper
  • Olive oil for frying

Instructions

  1. Preheat the oven to 175 degrees Celsius. Pour the hot veg stock over the protein-rich soya mince in a large mixing bowl. Add the tomato puree and tomato ketchup. Mix well and leave to absorb and rehydrate the mince.
  2. Meanwhile, fry the onion; celery; carrot and thyme with plenty of olive oil. When well fried (a bit of colour to the onion will add flavour and some sweetness), add all of the tasty veg to the soaked soya mince along with the parsley and thyme and mix it through. Sprinkle in the nutritional yeast, salt, pepper and garlic granules and mix again.
  3. Shake in the gram flour a little at a time folding into the mixture as you go until it firms up enough to hold a shape. Lightly grease a baking tray and tip out the mixture onto the tray and shape into a square loaf about 2 inches deep. Oil the top of the loaf, season with a little more black pepper and stud with rosemary sprigs. Bake in the centre of the oven for 45 minutes.
  4. When cooked, the mixture will be firm and have a great meaty texture. It’s perfect to serve alongside roasted autumn squash, black cabbage and mashed potatoes but at Rudy’s we prefer it served on a huge heap of French fries with loads of herby peas and lashings of onion gravy.

Serving up all your American fast food favourites, prepared fresh to order and 100 % vegan-friendly – Rudy’s Dirty Vegan Diner is a walk in diner, offering all-day dining delights. Rudy’s Dirty Vegan Diner opened in Camden Market earlier this year and is the UK’s first 100% vegan diner, offering staple classics – such as The Dirty Burger and Rudy’s Reuben (a vegan pastrami grilled bagel sandwich with all the trimmings), as well as a weekly changing menu of American comfort food specials.

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