No-fu Love Loaf from Let Them Eat Vegan

Many vegan versions of meatloaf are made with tofu, veggie ground round, tvp, or even seitan. Those tofu-averse will be happy to know there is no tofu or veggie meats in this loaf. This savory version uses only lentils, cracked wheat, oats, and chia seed, along with a mix of seasonings to make it all magically come together!


  • 1/2 cup brown (green) lentils
  • 1 cup vegetable stock
  • 1/3 cup water
  • 1 dried bay leaf
  • 3/4 cup bulgur (toasted cracked wheat) (for gluten-free version, use certified gf steel cut oats)
  • 1 cup water, boiled
  • 1/4 cup natural ketchup
  • 1 cup rolled or quick oats (ensure gf certified for gluten-free)
  • 3 tablespoons tamari (use wheat-free for wheat/gluten-free version)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons ground white chia (or can use flax meal)
  • 2 tablespoons vegan Worcestershire sauce (see note for gf version)
  • 2 tablespoons tahini or sunflower seed butter
  • 2 teaspoons blackstrap molasses
  • 1/4 teaspoon dried thyme
  • 1/4 – 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/8 teaspoon ground fennel (optional)
  • Freshly ground black pepper to taste

  • 3 – 4 tablespoon natural ketchup
  • 1 teaspoon vegan Worcestershire sauce (optional) OR 2 tsp vegan bbq sauce (optional)
  1. Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Once done, add the bulgur and boiling water, cover, and cook on medium-low heat for another 8 to 9 minutes.
  2. Meanwhile, preheat the oven to 375°F. Lightly oil an oven-proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover (place it in to protrude along the short ends of the pan; this helps for easier removal of the veggie loaf from the pan). Combine the topping ingredients in a small bowl.
  3. Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients (except topping). Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping mixture over the top.
  4. Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven and let stand for 10 to 15 minutes or so, before cutting to slice and serve. Serves 5-6.

DMV notes:

Note–next time I will add onions and garlic.  Thought there was too much molasses and of course there was I misread and used 2 tbsp, I will use the correct amount nextime. I will use bulgar not groats as well.

Dreena’s Notes

Allergy-Free or Bust! Despite its not having any tofu, tempeh, or TVP, I cannot technically categorize this recipe as “soy free” because of the inclusion of tamari and vegan Worcestershire sauce. These are important seasonings in the loaf. That said, to replace the Worcestershire for a gluten-free version, use instead an extra 1⁄2 tablespoon of wheat-free tamari, along with an extra 1⁄2 teaspoon of molasses, and 2 teaspoons of apple cider vinegar.

Savvy Subs and Adds: If you’d like to add some veggies to the loaf, try adding 1⁄2 cup of seeded and finely chopped green pepper, or 1⁄4 cup of finely chopped celery (stir into the mixture with the seasonings).

Serving Suggestions:
 Rosemary Gravy is excellent with this loaf, but this dish is equally delicious served with condiments as a burger of sorts: Pop slices of the loaf into pita or a folded tortilla, along with ketchup and vegan mayonnaise (or “Almonnaise”). (Susan’s note: Try it with my Impromptu Mushroom Dressing orTofu-Cashew Mayo.)

Preparation time: 15 minute(s) | Cooking time: 1 hour(s) 15 minute(s)

Roasted Jewel Vegetables – Ellie Krieger

1 1/2 lbs carrots — cut 1 inch pieces
8 clove garlic — unpeeled
1 1/2 lbs Brussels Sprouts — cut in half.. The same amount as the carrots
4 med beets — cooked and cut in the same size as sprouts and carrots (added after one hour)
1 tablespoon fresh thyme

Preheat oven to 375F

Toss the  carrots brussels sprouts and garlic together with olive oil and salt and pepper. Place on the sheet pan in the 375° oven for one hour. Add the cooked beets and a sprinkling of fresh thyme toss with vegetables and heat in the oven for 10 minutes to heat.  Serves 8

Thanksgiving Meatless Loaf

Robin Robertson’s Vegan on the Cheap

  • 1 medium sweet potato
  • 1 medium onion
  • 2 ribs celery
  • 1 medium carrot
  • 2 cloves garlic, minced
  • 1 15-ounce can cannellini beans (or other white beans), drained and rinsed
  • 14 ounces extra-firm tofu (one 14 to 16-ounce package)
  • 2 tablespoons gluten-free soy sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon spicy brown or whole-grain prepared mustard
  • 1/4 cup fresh parsley, chopped
  • 1/2 tablespoon rubbed sage
  • 1 tablespoon thyme leaf
  • 1/2 tablespoon dried rosemary, crushed
  • 1 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 tablespoons nutritional yeast
  • 1/2 cup chopped walnuts (optional)
  • 3/4 cup quinoa flakes or quick oatmeal
  1. Wash a medium sweet potato (about 7 ounces), pierce it several times with a fork, wrap it in a paper towel, and microwave until done, 4-5 minutes. (Alternately, bake or steam the sweet potato.) Allow to cool enough to handle and then peel and set aside.
  2. Mince the onion, celery, and carrot. You can do this quickly by cutting each vegetable in quarters and then pulsing in a food processor until finely chopped.
  3. Heat a large, non-stick skillet. Add the minced vegetables, including garlic, and cook, stirring regularly, until they become tender, about 6-10 minutes. Add water by the teaspoon if necessary to keep the vegetables from sticking or becoming dry. Once they’re softened, add the drained beans and mash them lightly with a slotted spoon or spatula.
  4. Place the peeled sweet potato into the food processor along with the tofu, soy sauce, and all seasonings, including nutritional yeast. Process until fairly smooth. Add the walnuts and pulse a few more times. Scrape the tofu mixture into a large mixing bowl and add the quinoa flakes and the cooked vegetables. Stir well.
  5. Preheat oven to 375F. If you have a silicone baking mat (recommended) place it on a baking sheet. Otherwise line the baking sheet with parchment paper or spray with non-stick spray. Spoon the tofu mixture onto the prepared baking surface, using dampened hands to shape it into an oblong or oval loaf about 2 1/2 inches high. Bake for 25 minutes or until the top is evenly browned. Loosely cover with aluminum foil and cook for 20 more minutes. Check to make sure that the center is firm; if not, give it a little extra time. (You can also remove the foil and cook for 5 more minutes for a crunchier crust.) Remove from oven and allow to stand for 10 minutes before slicing and serving.

Serving Suggestion: Serve alone or with Mushroom Gravy on the side.

Preparation time: 20 minute(s) | Cooking time: 1 hour(s) 5 minute(s)

Quick Pickles Recipe — Kelsey Nixon

2 cups red wine vinegar
1 1/2 cups sugar
1/4 cup kosher salt
1 teaspoon mustard seeds< 3/4 teaspoon coriander seeds 1/2 teaspoon celery seeds 1/4 teaspoon whole black peppercorn 2 cloves garlic, peeled and crushed 1 red Fresno , split in half 6 Kirby cucumbers (about 2 pounds)

In a saucepot, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chile and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt.

Using a mandolin (or sharp knife), slice the cucumbers 1/4-inch thick and place in a large heat-safe bowl or container.

Once the mixture boils, pour the liquid over the sliced cucumbers, making sure the cucumbers are submerged. Let the cucumbers sit in the liquid as it comes to room temperature, for about 20 minutes. Drain the pickles and reserve the liquid. Serve as is or fry em’ up! To serve, add a little of the pickling juice right on top of the pickles.

Cook’s Notes: Reserve your pickling liquid to use on the pickles later or as a vinegary addition to sauces. The longer the pickles sit in the liquid the softer they become, so for me 20 minutes is perfect. This pickling liquid is great to pickle a variety of vegetables, try carrots, one of my favorites.

DMV notes:used 1/2 jalaopeno, 2 kirby cukes and reduced the pickling liquid to 3/4. Very Tasty!!

Fresh Corn Salsa With Tomato — Cook’s Illustrated











3 ears corn — kernels cut from cobs (2 1/4 cups)
1/4 teaspoon baking soda
salt and pepper
2 tablespoon lime juice
1 tablespoon vegetable oil
1/2 teaspoon honey
1 Tomato — cored and cut into 1/4 inch pieces
1 shallot — minced (substitue red onion 1/4c.)
1 jalapeno chile — stemmed, seeded and minced
1/4 cup cilantro — chopped

Bring 2 cups water to boil in small saucepan over high heat. Stir in corn, baking soda, and 1/4 teaspoon salt; remove pan from heat and let stand for 10 minutes. Drain corn and let cool slightly, about 10 minutes.

Whisk lime juice, oil, honey, and 1/4 teaspoon salt together in bowl. Add corn, tomato, shallot, jalapeno and cilantro to lime juice mixture and toss to combine. Let stand for 10 minutes. Season with salt and pepper to taste; serve.

Recipe Notes

This recipe gives you a really bright fresh uncooked corn flavor while the baking soda will softening the hulls of the kernels.


Vegan Corned Beef and Cabbage

This dish is not only delicious, but it’s remarkably low in fat and calories. Don’t wait for a special occasion to serve it! From

2 medium onions, cut into wedges
1/2 head cabbage, finely chopped or shredded (I used red cabbage this time)
4 carrots, cut into 2-inch lengths and quartered
2 ribs celery, thickly sliced
4 cups vegetable broth
1 teaspoon thyme
1/4 teaspoon rubbed sage
1 teaspoon dry mustard
1 teaspoon mild horseradish
1 tablespoon red wine vinegar
salt and freshly ground pepper, to taste
6-8 ounces vegetarian “beef” or seitan or reconstituted TVP chunks (I used Lightlife Strips)
2 tablespoons whole wheat flour
1/4 cup water
1 tablespoon red wine or cooking sherry (really adds great flavor)

Saute the onion in a large, non-stick pot until it starts to brown. Add the remaining vegetables, the broth, and the seasonings. Cover and cook over medium heat for 15 minutes. Add the “beef,” cover, and cook for 15 more minutes, until vegetables are soft.

Use a slotted spoon to remove the vegetables and “beef” to a serving plate and keep warm. Return the broth to the heat. In a small cup, combine the flour, water, and wine. Gradually stir the flour mixture into the simmering broth. Cook and stir, scraping the bottom of the pan, until the broth has thickened, about 10 minutes. Pour the gravy over the “beef” and vegetables to serve. Makes 4 servings.

Note: I added potatoes with other veggies along with parsley.

Golden Potato and Tempeh Casserole

Fresh tarragon gives this casserole a real spark of flavor, but if you don’t have it or don’t enjoy tarragon, you can leave it out.

Tempeh Ingredients:
6-8 ounces tempeh
1 cup vegetable broth
2 tablespoons soy sauce
1 teaspoon Liquid Smoke
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika

Sauce Ingredients:
1 1/4 cups water
1 cup plain, unsweetened soymilk
3/4 cup nutritional yeast — next time I will use less
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon stoneground mustard
1/2 teaspoon Spanish paprika
1 pinch cayenne
2 tablespoons tahini
2 teaspoons white miso
1 teaspoon fresh tarragon, snipped (optional)

1 1/2 pounds Yukon gold potatoes
black pepper, to taste
1 teaspoon vegan Parmesan (optional)

Slice the tempeh about 1/4-inch thick. In a flat, microwavable baking dish arrange the tempeh slices in a single layer. Mix the remaining ingredients and pour over the tempeh.

In the microwave, cook on high power for 3 minutes. Turn or rearrange any pieces that were not covered by broth and microwave on high for 2 minutes. Then cook at 50% power for 3 more minutes. Allow the tempeh to stay in the broth until you’re ready to assemble the casserole.

Make the sauce by putting all the sauce ingredients except the tarragon into a blender and blending until completely pureed.  Stir in the tarragon just before using the sauce.

Preheat the oven to 400F.  Oil a large, 3-quart casserole (or use two smaller casseroles). Wash the potatoes and cut them in half lengthwise.  Slice each half into 1/4-inch slices.

Put half of the potato slices in the bottom of the casserole dish.  Lift the tempeh out of its marinade and arrange it on top.  Put the remaining potatoes over the tempeh.  Stir the sauce and pour it over the potatoes.  Sprinkle with black pepper and cover tightly.

Bake for 45 minutes.  Remove the cover, sprinkle with vegan Parmesan, and bake for 10-15 more minutes, until potatoes are tender and sauce has thickened.  Remove from the oven and let stand a few minutes before serving.