Delicious vegan meatloaf served with mashed potatoes and fresh greens.
* Make the evening or morning before you want to serve this as the loaf needs time to firm.
Serves
6
Ingredients
- 2 large potatoes peeled, or sweet potato
- 1 tbsp olive oil
- 2/3 cup onion chopped
- 2 medium-sized celery stalks chopped
- 3 garlic cloves minced
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp salt and pepper
- 1/2 tsp cumin
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 1 tbsp tamari, or coconut aminos
- 1 tbsp balsamic vinegar
- 2 cans black beans, kidney beans or white beans
- 1/2 cup walnuts chopped
- 1 cup instant oats
- 2 tbsp tomato paste
Sides
- Mixed greens
- Mashed potato
- Gravy
Method
Chop the potatoes, and boil for 15 minutes until tender. Once cooked mash and set aside.
Preheat the oven to 190 degrees C.
Heat 1 tbsp oil in a pan and add chopped onion. Fry for about 3 minutes, then add garlic, celery, all spices, soy sauce, and balsamic vinegar and fry for a further 3-5 minutes. Finally add beans and turn off the heat after one minute.
Transfer the mixture to the pot with the mashed potatoes and add tomato paste, oats, and chopped walnuts. Then, use the potato masher or your hands to mix everything together.
Line a loaf pan with grease proof paper (including an overhang) and put the meatloaf mixture into the pan. Press it down firmly.
Bake for 40-50 minutes, then remove from the oven and allow to rest for at least 15 minutes before removing it from the pan to avoid it breaking apart at all (it need time to firm). Best to put in the fridge for the day to further firm the loaf.
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Sparkling Eats 
looks delicious!