Get ready for The Best Vegan Meatloaf! It's so flavorful, super moist, and made with everyday ingredients. Plus, it's got a killer sweet glaze on top. Simple to make, and even simpler to love!
It’s a delicious vegan version of a classic recipe and an easy dinner idea that's ready in just 1 hour! Serve it with a side of Vegan Mashed Potatoes and Vegan Gravy for a truly comforting vegan feast.
This recipe is a guaranteed crowd-pleaser, ideal for Thanksgiving or Christmas dinner, special celebrations, or simply for a satisfying meal any day of the week!
Looking for more recipes for your vegan Thanksgiving feast? Don't miss out on my Vegan Cornbread, Vegan Mac and Cheese, and Vegan Sweet Potato Casserole recipes. They're a must-try!
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🌟 Why you'll love this recipe
- Speedy Preparation: Ready in just 1 hour from start to finish, making it a quick and hassle-free option for your mealtime.
- Pantry-Friendly: Crafted with everyday ingredients you likely already have in your kitchen or can easily find at your local grocery store, saving you time and effort.
- Irresistible Flavor: Boasts a rich and meaty flavor profile that even the heartiest meat eaters will adore.
- Protein-Packed: Loaded with plant-based protein from the legumes and ground flaxseed, providing a satisfying and nutritious meal.
- Budget-Friendly: This recipe is cost-effective, featuring affordable ingredients like canned chickpeas and beans, making it an economical choice for any budget.
🧾 Ingredient notes
Chickpeas and Kidney Beans: Whether you choose canned or cook them from scratch, both options work perfectly in this recipe.
If you opt for canned chickpeas and kidney beans, remember to drain and rinse them before use.
If you cook them from scratch, you can use an equivalent amount of cooked chickpeas and kidney beans in the recipe.
You can use any type of canned or cooked legumes you have available, but this combination is my personal favorite.
Ground Flaxseed: Any type of flaxseed will work in this recipe. Ground flaxseed serves as a binding ingredient, helping to hold the meatloaf together.
Whether you have brown or golden flaxseed on hand, feel free to use what you prefer or have available. It's a versatile and nutritious addition to the recipe.
Nutritional Yeast: In this recipe, nutritional yeast serves a dual purpose. It acts as a breadcrumb substitute, providing texture, and imparts a cheesy flavor to the meatloaf.
Nutritional yeast is a fantastic plant-based ingredient for adding a savory, cheesy taste to vegan dishes.
Feel free to adjust the amount to your taste preferences for that delightful cheesy kick.
Soy Sauce: Consider using tamari for a gluten-free option or coconut aminos for a soy-free and gluten-free choice.
Both provide a savory umami flavor that complements the dish, so you can customize your meatloaf to match your dietary needs and taste preferences.
Unsweetened Non-Dairy Milk: I used Soy Milk in this recipe, but you have flexibility when it comes to non-dairy milk choices. Any unsweetened non-dairy milk variety will work seamlessly.
Whether you opt for Almond Milk, Rice Milk, Cashew Milk, or another plant-based milk, just make sure it's unsweetened to maintain the balance of flavors in the dish.
Ketchup: You have flexibility here. Substitute with BBQ sauce or tomato paste if you prefer.
Alternatively, craft a quick and Healthy Ketchup alternative in under 2 minutes using tomato paste, vinegar, and a touch of maple or agave syrup, along with other condiments of your choice.
Brown Sugar: While brown sugar is the preferred choice in this recipe for its rich flavor, you can use any type of vegan-friendly sugar you have on hand.
Just ensure it's labeled as "bone-char free" to maintain the vegan aspect of the dish.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Mushroom Lover's Vegan Meatloaf: Add ½ cup (60 grams) of finely chopped mushrooms to the mix for an extra umami boost and a meaty texture.
- Spicy Vegan Meatloaf: Incorporate 1 teaspoon of diced jalapeños or red pepper flakes for a kick of heat that elevates the flavors.
- Nutty Vegan Meatloaf: Mix in ¼ cup (30 grams) of chopped nuts, such as walnuts or pecans, for added crunch and a delightful nutty undertone.
- Herb-Infused Vegan Meatloaf: Experiment with 1 tablespoon of fresh herbs like rosemary, thyme, or sage to infuse your meatloaf with aromatic and savory notes.
- Veggie-Packed Vegan Meatloaf: Boost the nutrition by folding in ½ cup (60 grams) of diced vegetables like bell peppers, carrots, or spinach, making it even more wholesome.
🔪 Instructions
Step 1. Preheat the oven to 350ºF or 180ºC. Place the chickpeas and kidney beans in a mixing bowl and use a potato masher or fork to mash them.
Step 2. Incorporate all the remaining vegan meatloaf ingredients and mix thoroughly until well combined. Alternatively, you can use a food processor to blend them.
Step 3. Press the mixture firmly into a lined 9x5-inch (23x13 cm) loaf pan. Alternatively, you can place the mixture onto a lined baking sheet and shape it into a loaf using your hands.
Step 4. To prepare the glaze, simply mix all the ingredients in a bowl until well combined.
Step 5. Evenly spread the glaze on top and bake for 50 minutes or until browned.
Step 6. Remove from the oven and allow it to rest for at least 10 minutes before slicing, this will help it hold together better. Slice and serve.
💭 Expert tips
- Mindful Mixing: Avoid overmixing the ingredients, as it can result in a tough and dense vegan meatloaf. Mix until everything is well combined, but don't overdo it.
- Parchment Perfection: Line your loaf pan with parchment paper or use a silicone pan to prevent sticking and simplify cleanup.
- Shape Flexibility: No loaf pan? No problem! Shape the mixture on a lined baking sheet with your hands, adapting to your available tools.
- Gentle Pressing: When placing the mixture into the pan, gently press it down to ensure it holds its shape. This helps the meatloaf maintain its structure as it bakes.
- Patient Resting: After baking, let the meatloaf rest for at least 10 minutes before slicing. This ensures easier slicing and preserves its delightful texture.
❓Recipe FAQs
It can typically last in the fridge for about 3 to 4 days when stored in an airtight container.
To maximize its freshness and prevent it from drying out, it's a good practice to keep it refrigerated promptly after cooling down to room temperature.
If you have any leftovers that you won't consume within this timeframe, consider freezing them for longer storage.
You can freeze it for longer storage. After cooling, wrap it tightly in plastic or foil, or use airtight containers or freezer bags. Label it with the freezing date and store it in the freezer for up to 2-3 months.
To enjoy later, thaw in the refrigerator overnight and reheat as needed, providing a convenient meal option.
Reheating it is easy! Here's how:
Oven: Preheat your oven to 350°F (180°C). Place the meatloaf slices or the whole meatloaf in an ovenproof dish, cover it with foil to prevent drying, and bake for about 20-30 minutes, or until heated through.
Microwave: For a faster option, place individual slices on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warm to your liking.
Skillet: Another method is to reheat slices in a non-stick skillet over medium heat. This can help re-crisp the outer edges for a slightly different texture.
Grill or Panini Press: If you prefer, you can even grill or press slices in a panini press for a crispy exterior.
It might fall apart due to a few common reasons. First, ensure you have adequate binding agents like flax eggs or breadcrumbs to hold it together.
Avoid overmixing, as excessive mixing can break down the structure. Also, be mindful of moisture levels, draining and patting dry canned ingredients can help.
Don't overcook it, as this can make it dry and crumbly. Use a meat thermometer to check for doneness.
Finally, allow your meatloaf to rest briefly after baking to help it firm up. By addressing these factors, you can prevent your meatloaf from falling apart.
Baking it uncovered is usually ideal for achieving a delicious crust and the right texture.
However, if the top browns too quickly while the inside needs more cooking, you can briefly cover it with foil.
In general, baking uncovered for most of the time yields a tasty, well-textured meatloaf.
🍂 Other delicious vegan Thanksgiving recipes
Did you like this recipe? Please leave a rating and comment below!
📖 Recipe
The Best Vegan Meatloaf
Ingredients
For the vegan meatloaf:
- 1 cup canned chickpeas, drained and rinsed
- 1 cup canned kidney beans, drained and rinsed
- 1 cup ground flaxseed
- 1 cup nutritional yeast
- ½ cup tahini
- ¼ cup soy sauce, or tamari
- ¼ cup unsweetened non-dairy milk , I used soy milk
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- ¼ teaspoon ground black pepper
For the glaze:
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoons onion powder
- 1 teaspoons garlic powder
- ½ teaspoons sweet paprika
Instructions
- Preheat the oven to 350ºF or 180ºC.
- Place the chickpeas and kidney beans in a mixing bowl and use a potato masher or fork to mash them.
- Incorporate all the remaining vegan meatloaf ingredients and mix thoroughly until well combined. Alternatively, you can use a food processor to blend them.
- Press the mixture firmly into a lined 9x5-inch (23x13 cm) loaf pan. Alternatively, you can place the mixture onto a lined baking sheet and shape it into a loaf using your hands.
- To prepare the glaze, simply mix all the ingredients in a bowl until well combined.
- Evenly spread the glaze on top and bake for 50 minutes or until browned.
- Remove from the oven and allow it to rest for at least 10 minutes before slicing, this will help it hold together better. Slice and serve.
Video
Notes
- Mindful Mixing: Avoid overmixing the ingredients, as it can result in a tough and dense vegan meatloaf. Mix until everything is well combined, but don't overdo it.
- Parchment Perfection: Line your loaf pan with parchment paper or use a silicone pan to prevent sticking and simplify cleanup.
- Shape Flexibility: No loaf pan? No problem! Shape the mixture on a lined baking sheet with your hands, adapting to your available tools.
- Gentle Pressing: When placing the mixture into the pan, gently press it down to ensure it holds its shape. This helps the meatloaf maintain its structure as it bakes.
- Patient Resting: After baking, let the meatloaf rest for at least 10 minutes before slicing. This ensures easier slicing and preserves its delightful texture.
Joy says
This is the BEST meatloaf recipe! I added a table spoon of each of the seasonings plus paprika and…best dinner I’ve had in a little bit. You keep going girl! Wonderful job <3
Iosune says
Hi Joy! I'm thrilled that you enjoyed it so much 🙂 Thank you very much for your kind comment!
Lynn says
Oops I used to whole cans 15 oz each in recipe hope it’s okay I didn’t measure one cup in each.
Iosune says
Hi Lynn! The recipe works better with 1 cup of each instead of a whole can of each, but if it turned out well, it's okay :
Judy says
Finally a wonderful recipe for a meatloaf that doesn’t taste or look like dog food. I have tried so many meatloaf recipes that are plant-based, and they all have been such a big disappointment. I was hesitant to try this one because I’ve wasted so much food and time in the past, but I am so glad I did. I followed the directions, exactly as written, and it turned out delicious. Thank you so much.
Iosune says
Hi Judy! So glad you liked it 🙂 Thanks a lot for your comment!
C says
Not sure why you say you can use brewers yeast. It is not at all like nutritional yeast and has a very diff taste and usage.
Iosune says
Hi C! I use both on a daily basis, some brewers yeast have a bitter taste, but some of them don't and are a great alternative to nutritional yeast 🙂
Susan says
Made it for dinner. Was amazing and nice and moist.
Iosune Robles says
Hi Susan! So glad you liked it 🙂
kathyz says
I was pleasantly surprised at how very tasty this loaf is! I say surprised only because for me it was an interesting mix of ingredients, and I chose it because i needed something I could shape in a mold and then bake free standing on a cookie sheet for a Halloween party. It worked perfectly and tasted delicious! I will make this again! (i gave 4 stars only because of lack of vegetables)
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Cate says
Hi Losune
Is the glaze tomato paste or passage. In Australia our tomato paste is concentrated..should I mix both?
Iosune Robles says
Hi! You mean the tomato in the ketchup? We use tomato paste and it is concentrated 🙂
Jeff says
So, my family doesn't care for the taste of nutritional yeast. Do you have a substitution for that ingredient? For us, it always leaves an after-taste.
Iosune Robles says
Hi Jeff! Feel free to omit it 🙂 I hope you all enjoy this recipe!
IamChefmom says
Excellent recipe! We are vegetarian so I added parmesan cheese instead of nutritional yeast. Used all other ingredients exactly as listed. Very good, thank you for posting the recipe
Iosune Robles says
So glad you liked our vegan meatloaf 🙂 Have a nice day!
Tracey says
I can't wait to make this! I do have a quick question about the canned beans. The can I purchased says 1/2 cup chickpeas is 130g. So would I still weigh the chickpeas to 170g like you call for in the recipe or do 260g which would give me 1 cup by my cans standards. Thank you!
Iosune Robles says
Hi Tracey! I recommend you to weight the chickpeas to 170 g 🙂 Hope you enjoy it!
Jane Aker says
This is most definitely a keeper. We had been craving meatloaf and this recipe is perfect. We used Natural Peanut Butter in place of tahini and soaked / cooked dried beans. Already soaking more chickpeas and kidney beans for another recipe. Thanks for sharing a recipe with simple ingredients and is yummy.
Iosune Robles says
Hi! Thanks for trying our recipe 🙂 I'm glad you liked it!
Jessica says
This was amazing. Would definitely make more of the glaze next time to dip! Delicious!!!
Iosune Robles says
Hi Jessica, so glad you liked it!
Jonathan says
I don't have flaxseed. Is it just for flavour or is it an egg replacement? Can I use a packet egg replacement instead?
Iosune says
Hi Jonathan! You could use any other seeds or nuts instead 🙂
Shantel says
Is it really 1 Cup of ground flaxseed?
Iosune says
Hi Shantel! Yes, it is 🙂
Mika says
can I just double the kidney beans instead of using chickpeas? My wife is doesn't like chickpeas.
Thanks
Iosune Robles says
Hi Mika! Yes, feel free to double the kidney beans instead of using chickpeas 🙂 Maybe the flavor varies but it will also taste incredible!
Shannon says
I want to make this. It looks delicious. I was wondering what the ground flaxseed is used for in this recipe? I have everything else to make this meatloaf except that. Could i replace it with something else or should i buy some ground flaxseed?
Iosune says
Hi Shannon! They act as a binder and also give the meatloaf a meaty flavor 🙂 Feel free to use other seeds or nuts.
Donna says
Would chia seeds give me the same results as the flax seeds, or maybe half and half?
Iosune says
Hi Donna! I haven't tried it myself, but I don't think it's going to work. I would use other types of seeds or even nuts instead 🙂
Tracey says
I made this last weekend, absolutely delicious. Very easy to make and would throughly recommend. I will definitely make again
Iosune says
Hi Tracey! So glad you liked it 🙂
Donna says
Thank you for your help.Will give it a try.
Iosune says
You're welcome 🙂
Trinity says
Hi there. Can Himalayan Salt be used instead of soy sauce and if yes, how much?
Thanks
Iosune says
Hi Trinity! I think it should work, but I can't tell you the amount, as I've never used it myself 🙂
marc says
I wonder if instead of ketchup, you mashed up some canned tomatoes and put that on top instead. Does the bean mixture require the sweetness as a balance?
Iosune says
Hi Marc! No, it doesn't, but it tastes amazing with ketchup 🙂 I've neved added canned tomatoes, so I'm not sure... I would use tomato sauce instead. Hope it works!
CruznV says
The ketchup is like “the icing on the cake”, makes or breaks the recipe in our household... I’d just use less... I’ve even used our fav BBQ sauce when out of Ketchup.
Iosune says
Hi! Thank you so much for your comment 🙂
Cristina says
I'm spending Thanksgiving with my husband's family and I'm planning on bringing vegan dishes to share. I prepared this recipe as a practice since I'm a recent vegan and I loved it! Simple to make and delicious. Keep up the good work!
Iosune says
Hi Cristina! SO glad you liked it 🙂 Happy Thanksgiving!
Crystal says
I just took this out of the oven, it smelled so good while it was baking. I’m sure to make it again, next time I’ll spread it a little thinner. I used oil instead of tahini, I don’t care for the taste of tahini. It tastes good and even my dogs were drooling lol. Reminded me of meatloaf my mom made.
Iosune says
Hi Crystal! Hope you enjoyed it 🙂
Tomas says
What I can use beside to chickpea?
Iosune says
Hi Tomas! Feel free to use any other legume, like beans or lentils 🙂
Katherine Barry says
I have made this recipe too many times to count! It’s wonderful on bread with mustard
Iosune says
Hi Katherine! So glad you like it 🙂 Thanks for your comment!
Sarah G. says
Hands down this is the BEST vegan meatloaf I have ever had!! I have been on a quest to find a decent vegan meatloaf for quite some time and this is it. My quest is over!! I am currently making this recipe for the second time this week at the request of my 3 boys ages 17, 5, and 3. So delicious!
Iosune says
Hi Sarah! Thank you so much 🙂 I'm so happy to hear that!
Carol Wilson says
Made this today for the 2nd time, we love it. So simple to make, very filling and satisfying, despite not containing breadcrumbs (which adds to the simplicity of the recipe). 1st time we had it with mash, spring greens and lashings of gravy. Today I left off the glaze and we had it with Potato Dauphinoise and stir fried green beans, delicious. Would make make a great base for other ingredients.
Iosune says
Hi Carol! Sounds great 🙂 So glad you like it!
Ismail Martens says
I have been experimenting with this recipe as base , replacing the Nutritional Yeast with a mix of gluten free bread and grated carrots the first time gave a great result , second time I went for a bit more spicy , replaced the "plant milk ' with tomato sauce and added some hot spices got closer to spicy sausage that way .. My gluten free autistic son loves it .. a great way to smuggle veggies into his diet .. just "add them to the loaf "
Iosune says
Hi Ismail! I'm so glad it worked for you 🙂 Have a nice day!
Alex says
I am currently making this recipe and I am very excited! Looks and smells great (I will admit anything with ketchup I love though lol). I was wondering how do I know it’s done?? I know it says bake for 50 minutes but my oven is not very accurate with its temp, I think it’s too high. Can’t wait to try it! Thanks!
Alex says
Okay, this is DELICIOUS! can’t wait to have it for lunch tomorrow!
Iosune says
Hi Alex! I'm so glad you like it 🙂 You can insert a knife into the center of the meatloaf as you would do with a cake. Hope it helps!
Heather Laughter says
I made this recipe tonight for a friend and cannot wait to get her feedback. I personally am not a vegan, but from what I tasted(edges) it was very good! Especially considering there is no meat or bread. Thank you for sharing. I look forward to trying some of your other recipes.
Iosune says
Hi Heather! You're so welcome 🙂 I hope you guys enjoyed it!
Sarah says
I made this tonight after spotting the recipe a few weeks ago, and although when I was mixing the ingredients together it seemed very very stodgy, it did work! I burnt out the motor on my stick blender but it was worth it, haha! My husband the carnivore even commented that it had a very meaty texture, and enjoyed it too. I did have to add a wee bit of water to get it to mix properly in the bowl, however. Served it with mash, cabbage and gravy, and loads left over for the next couple of days. Lovely!
Iosune says
Hi Sarah! I'm so sorry you burnt out the mother of your blender, but I'm so glad you liked it 🙂
Katherine Burgio says
I’ve made this close to a dozen times. I use whatever beans I have on hand. It’s wondefful on bread with mustard or slathered in gravy. I admit I use far more beans than the recipe calls for and it’s a hit each time I make it. Thank you !
Iosune says
Hi Katherine! I'm so glad you like the recipe 🙂 Have a nice day!
Sarah Hickman says
Hi. Thinking of making of this for a cold buffet. Would it be ok cold?
Iosune says
Hi Sarah! I've never tried it myself, but I think it should be ok cold 🙂
Kathy says
This tastes great! I really like onions, so I substituted 1/2 chopped onion for one of the tsp. of onion powder. I gave it a 4 star because I couldn’t give a 4 1/2! I follwed the recipe carefully. I made my loaf on a lined baking sheet and made it 9 X5 to be sure the baking time would be the same as the recipe, but after 50, then 60, then 75 min., it is still very moist in the middle, almost as moist as it was when raw. I appreciate any suggestions.
Iosune says
Hi Kathy! Every oven is different, you may need to cook it longer or at a higher temperature. Hope it helps!
Tom Hogg says
It didn't work for me. It never cooked through correctly and remained the same consistentancy as it was after I took it out of the blender. The nutritional yeast smells and taste like cardboard. The whole thing went in the garbage.
Iosune says
Hi Tom! I'm so sorry the recipe didn't work for you. Did you used the same ingredients and followed all the steps?
Marie says
So easy and delicious! My hubby and I loved it so much!
Iosune says
Hi Marie! Thanks a lot 😀 So glad you loved it!
Veggie Girl says
Hello! Are you able to freeze the meatloaf? If so for how long?
Iosune says
Hi! I'ver never frozen it myself, but I think you can. I don't know for how long, sorry!
Melissa says
Thank you so much! This was great! Followed a few suggestions and tweaked it a bit...sautéed some onion, carrot and celery and added to the beans, pulsed in the food processor with the tahini, coconut aminos instead of tamari, and crushed tomatoes instead of plant milk, then mixed with the rest of the ingredients (plus a dash of poultry seasoning and a small handful of chopped walnuts) in a bowl with a wooden spoon. I used a different glaze (a mix of ketchup, maple syrup, balsamic vinegar and dijon) and made it freeform on a pan so the sides of the loaf would brown. It held together and sliced perfectly - very compact but not dense! And as always with these things, even better the next day. The texture was just right! This was much better than a more complicated recipe that I've made before - I will definitely double it next time for a stash in the freezer!
Iosune says
Hi Melissa! Sounds amazing 🙂 So glad you liked it!
Claire says
Soooo delicious! I had run out of nut milk, so I used some leftover crushed San Marzano tomatoes as the liquid. It worked out fine. I served it with cauliflower mash and vegan mushroom gravy. It was even better the next day, super thinly sliced on your GF vegan bread (which is an all-time favorite!), topped with fermented kraut and avocado. I froze some of the extra slices and take them out for lunch with a slice of the bread which I also keep frozen by the slice. So good! Thank you for this delicious recipe!
Iosune says
Hi Claire! Sound SO good 😀 Thank YOU for making this recipe!
Caroline says
I made this for Christmas and it was amazing. My non-vegan family said it tasted like regular meat loaf. I added a vegan gravy based on a Jamie Oliver recipe. Do you think that adding chopped onions would also work?
Thanks for your great work!
Iosune says
Hi Caroline! So glad you liked it 😀 I've never tried it myself, but I think it should work. Have a nice day!
val Anderson says
I made this loaf for Christmas this year and it was so lovely. I am going to make another one today for myself to have during the week
Iosune says
Hi Val! So glad you liked it 🙂 Have a nice day!
Priya Mathew says
Hi!
So I am going pescatarian for a brief period of time, and was trying to find good vegetarian and vegan recipes to try. I was wondering, since I can drink milk, could I use milk in the recipe, or would this recipe only work with a type of plant milk? My body has been very sensitive to drinking straight almond milk so I am a little wary of it, and soy milk, as my body doesn't process soy well. Would coconut milk work? Or could I just use milk for that ingredient?
Iosune says
Hi Priya! Cow's milk is not healthy at all, but feel free to use any plant milk you have on hand 🙂 There are so many alternatives: https://simpleveganblog.com/9-easy-plant-milk-recipes/ Coconut milk is okay, but is so high in fat. Have a nice day!
JOSIE says
We had this at for lunch today along with another recipe (lentil based) for a vegan meatloaf as we wanted to try them out before Christmas. This one won wins hands up & so easy to make too. So this will be on our Christmas menu this year. I'll probaby add some walnuts as another person suggests. Thanks for the recipe.
Iosune says
Hi Josie! You're so welcome 🙂 Thanks for chosing our recipe. Have a nice day!
Kathi says
I have tried other “meatloaf” recipes, and this is my favorite! Served it up with mashed potatoes and mushroom gravy... delightful! I did finely chop some onion, celery and carrots (about 1/2 cup each), sautéed them with a couple tablespoons of veggie broth til soft, and added them to the mix, as well as 1/3 cup chopped walnuts ( for a little “chew”). Wonderful recipe with good flavor!
Iosune says
Hi Kathi! Sounds amazing! So glad you liked our recipe 😉
Amanda says
What can I use instead of flaxseeds? I don’t have any
Iosune says
Hi Amanda! I've only made this recipe using flaxseeds, but you could try to use other nuts or seeds. Hope it works!
Karina says
Made it today for dinner but actually cooked it around lunch time so it had plenty of time to cool down. I replaced the plant milk with thick tomato juice and it worked out fine. I was a bit nervous it will not hold together but it was easy to cut and serve. Wish I could post pictures here : )
Thank you for the receipe
Iosune says
Hi Karina! You're so welcome and thanks a lot for your comment 🙂 So glad you liked it!
Bob says
Improve texture with some TVP...excellevt!
Iosune says
Hi Bob! So glad to hear that 🙂 Thanks a lot for your comment!
Mary says
I found this very difficult to mix. I started it in the food processor and finished up the spices in a bowl. Did anyone else have this problem? What did I do wrong?
Iosune says
Hi Mary! Somereaders have tried it and it turned out well, but try to add more milk next time. Have a nice day!
Tom says
I made this yesterday and loved it. FYI...even better leftover. Also convinced two friends to give it a try.
Iosune says
Hi Tom! So glad you liked it 🙂 Have a nice day!
Mr Goodwin says
The meatloaf looks interesting. I wanted to ask about a plant- based Chorizo. Do you have a recipe for a plant- based Chorizo?
Iosune says
Hi Mr Goodwin! Thanks a lot 🙂 No, we haven't, sorry!
Gina says
Your meatloaf looks amazing!
Do you think this recipe would work for meatballs? I’d like to leave them warming I’m a crockpot at a buffet.
Gina says
Oops.... IN a crockpot!
Vanessa says
@ Gina... You are Cute... :0)
Iosune says
Hi Gina! I've never made meatballs using this recipe, so I don't know, but I think it could work. Add some breadcrumbs, oats or any type of flour if needed 🙂
Linda says
This loaf looks really good! I'm going to take the leap & try it. I'm not an adventuresome cook by any means but the finished loaf here looks like it's worth it.
Iosune says
Hi Linda! Thanks a lot 🙂 Hope you like it!
Bill says
I've been a vegan for over 30 years, but I HATE nutritional yeast. This recipe looks great but that's a LOT of nutritional yeast. How would just leaving it out affect the final product?
Iosune says
Hi Bill! Have you tried the recipe? It doesn't taste like nutritional yeast 🙂 However, I think you could add almond flour or some oat flour instead. Hope it helps!