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!
Who can resist a bit of warming comfort food? This vegan meatloaf recipe is the perfect thing to cheer up your tummy and your soul.
Made with succulent stock-soaked soy protein and a whole load of flavour, this meatloaf is perfect with thick gravy and a side of chips.
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.
Total Time: 1 hour
Servings: 6
Total Time: 1 hour
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 0.16666666666667 0.16666666666667 large onion, finely diced
- 0.5 0.5 carrots, peeled and diced
- 0.041666666666667 0.041666666666667 celery, finely diced
- 0.5 0.5 sprigs of rosemary
- 0.16666666666667 0.16666666666667 handful fresh parsley, finely chopped
- 62.5 62.5 g textured soya protein
- 0.41666666666667 0.41666666666667 cups gram/chickpea flour
- 0.16666666666667 0.16666666666667 tbsp garlic granules
- 0.16666666666667 0.16666666666667 tbsp onion powder
- 0.16666666666667 0.16666666666667 cup nutritional yeast
- 0.33333333333333 0.33333333333333 tbsp tomato puree
- 0.083333333333333 0.083333333333333 cup tomato ketchup
- 0.083333333333333 0.083333333333333 tbsp salt
- 0.083333333333333 0.083333333333333 tbsp coarse black pepper
- olive oil for frying
Method
- 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.
- 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.
- 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.
- 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.
