Budget vegan meatloaf
I love eating potatoes. If I could, I would probably eat them for breakfast, lunch and dinner. However, other people don’t seem to feel the same as I do. That is why whenever I make potatoes, I have to also figure out what to cook as a side dish. If I wasn’t eating vegan, I guess I would make some meatballs or a steak but that is not an option anymore. Vegan meatballs are great but one can easily get bored of them – as I did after eating them twice a week for a month. Sometimes I substitute with vegan potato balls but that (despite being super tasty) can also get a bit boring if eaten too much.
That is where vegan meatloaf comes into the picture to bring some diversity to your kitchen table. This veggie-loaf is probably one of my favorite things to cook for people who do not usually eat vegan food. It is so tasty that even my dad (who is a sworn meat lover) enjoyed it!
Note: This is not my meatloaf, but the finished product looks pretty much like this.
How to make vegan meatloaf
If you’ve read any other recipes of mine, then you know that I hate taking long time to cook, hate cooking fancy things and prefer the simple meals. This meal is no different – and it is also budget friendly!
- 200g canned chickpeas
- 200g canned kidney beans
- 1 cup ground flax seed
- 1/4 cup soy sauce
- 1/2 cup any oil of choice or butter.
- 1/4 cup plant milk you like (I use rice milk)
- 1 tablespoon garlic powder
- a pinch of black pepper
- 1 cup nutritional yeast
- optional spices that you like
- optional barbecue sauce
How to make the vegan meatloaf:
- Preheat oven to 180 C (350 F).
- Mix all ingredients together! You can do that in a few different ways. If you don’t have a food processor just first mash the kidney beans and chickpeas to get them to be a soft consistency. After that stir in the remaining ingredients and mix well! If you have a food processor you can just put everything together and mix! So easy!
- Press the mixture tightly into a loaf pan. I honestly never measure how big my loaf pan is by I believe it is something around 9×5-inch. Whatever size you got, this meal should work anyway.
4. If you wish you can put 2 spoons of barbecue sauce on top for some glaze but it is completely optional.
5. Bake in oven for around 50 minutes.
6. Wait at least 5-7 min after taking it out of the oven before touching it.
- This meatloaf can hold in the fridge for up to 4-5 days.
- You can add more things to it such as leftover vegetables you have like mushrooms or lentils.
- You can also try it with different kinds of glaze.
- If you don’t have garlic powder, check substitutes here.
- Oil can be replaced with tahini for a slightly better version (but it costs a bit more).
Why I love this vegan meatloaf so much:
This is for me one of the best, easiest most impressive vegan main dishes out there. Just add a few potatoes to the side and you got yourself a full dinner. Usually when I make it at home, it is gone within an hour as my boyfriend loves eating it so much.
- It is cheap.
- It is simple to make.
- Takes almost no work and then you leave it sit in the oven.
- Perfect for lazy vegans.
- Doable even on weekdays.
- Impresses picky eaters.
- Child friendly.
I could probably go on but you can also try it for yourself and tell me what you think.