This vegan meatless loaf is so moist and flavorful that you won’t need stuffing or even gravy. It’s gluten-free and soy-free, too!
This is not your mama’s meatloaf. This is not even your mama’s seitan loaf, tofu turkey, or nut roast. It doesn’t taste like meat. It doesn’t even pretend to have the texture of meat. But if you like savory, Thanksgiving flavors so concentrated that you can just skip the gravy and dressing, you will want to give this recipe a try.
I was inspired by the Comfort Loaf in Robin Robertson’s Vegan on the Cheap*, but instead of using vital wheat gluten, oatmeal, and bread crumbs, I decided to make my meatless loaf gluten- and grain-free. So it’s brown and slightly crispy on the outside like a traditional meatloaf, but the inside is almost as tender as mashed potatoes, partly because it does, in fact, contain mashed (sweet) potatoes. The heady flavor and aroma come from the holy quartet of fall herbs–parsley, sage, rosemary, and thyme–and believe me, they will have you singing!
In order to get a crispy crust on all sides of this vegan meatloaf, I formed it into a mound on a baking sheet instead of using a loaf pan. It cooks a little faster this way, and the slightly crunchy sides add a great texture. I don’t recommend baking it in a loaf pan, but if you do, allow for more cooking time.
*If you’re interested in the original recipe, I highly recommend getting a copy of Vegan on the Cheap.
More Vegan Thanksgiving Recipes
I’ve compiled a list of my readers’ favorite Thanksgiving recipes, along with my own favorite main dish, Mushroom Seitan Roast. For even more holiday recipes, please visit my Thanksgiving Recipes page for all of my holiday dishes, from side dishes to desserts.
Thanksgiving Meatless Loaf
Ingredients
- 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 or an additional can of white beans
- 2 tablespoons gluten-free soy sauce or coconut aminos
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Nutritional info is approximate.
Amanda
This looks fantastic, and I’d love to add it to my menu. I don’t know what quinoa flakes are, and am not convinced I could find them near me. Do you think I could sub oatmeal? Is there a better sub?
SusanV
I think oatmeal is the best sub. It will probably work fine.
Jenna
Looks delicious. I’ll definitely have to try this sometime, even if not for thanksgiving. Where would you suggest finding quinoa flakes? Whole Foods maybe?
SusanV
I’m sure Whole Foods will have them. Look for them with the hot cereals and if not there try the grain section.
Linda
I found the Quinoa Flakes at Sprouts Farmer’s Market in the cereal section.
Michelle
I’ve had this dish three times, and it was always prepared with oats in place of the quinoa flakes. It works great!
Jordan
This looks sooo great! I think I will be adding it to my Thanksgiving plans! Thanks so much!
Mary (What's Cookin' with Mary)
This loaf sounds fabulous Susan. I am going to my brother’s for Thanksgiving and I think I will make and bring this… There are a few vegetarians coming and my brother called me earlier today worried about what to make for them… I need to call him ASAP and tell him I’ll be happy to bring this loaf. I have a feeling it will not dissappoint.
graciela.
This actually looks pretty good. I still haven’t finalized what I’m going to make for Thanksgiving but I’m putting this on the list!
Andrea
This looks sooo good!
Even though the Canadian Thanksgiving has already passed, I think I will definitely be making this sometime soon. My last attempt to make a meatless loaf resulted in a mushy mess, so I can’t wait to try this!
Lindsay
I once made a thanksgiving style loaf from vegweb, and it was seriously inedible. Like on my list of top ten worst things I have ever cooked. That said, I’ve NEVER made a bad recipe from your blog or website, so I am very tempted to try this as I really do have a thing for savory loaves (they do not have to taste like meat)….
Priscilla
Lindsay, I know what you are talking about with the vegweb loaf! I also made it & it was inedible, I threw the whole thing away. I wasn’t going to make anything this thanksgiving, but I think this is gonna taste amazing. Going to the supermarket right now.
moonwatcher
Oh thank you, Susan–
A tasty looking and sound “meat loaf” that’s gluten free! The combination of ingredients and seasonings is inspired. I am going to try this, definitely, whether for Thanksgiving or otherwise. I will definitely let you know how it goes.
A couple of food chemistry questions–what do you think of letting the mixture “rest” as you recommend for those wonderful roasted eggplant lentil quino burgers? Would it make it any more shapable maybe? And do you think this is too delicate to try and put it in a traditional loaf pan? Just would like to know your thoughts on this, or if you experimented with either of these. No matter what, it really looks and sounds good, and I am going to try it. I think the son coming home for Thanksgiving might like it, too!
xo
moonwatcher
SusanV
Hi Moonwatcher! I don’t know if letting it rest would change anything. It’s already easy to shape if you use wet hands (oops, I need to add that detail). The original recipe uses a loaf pan, so I’m sure you could do that. But I wanted something I could place on a platter, not cut in a pan, so I shaped it like my mother always shaped her meatloaf. (Even though this is not my mother’s meatloaf!) Cooking it on a baking sheet also allows more surface area to become browned, which I think improves the texture.
Alexia @ DimpleSnatcher
I might just make this, Susan! I love that you posted this. It looks so so good.
-A-
Quinoa
Yum, I’m going to make this! Looks soooo good for the non-fans of meat analogs! Can I make quinoa flakes out of quinoa somehow? Or not possible?
Also, would lentils be good? Since they are brown, I am thinking. What could I substitute them for?
SusanV
You can grind quinoa, but that will make quinoa flour, not flakes. If you do that, use less than the recipe calls for. You can also substitute lentils for the white beans if you like.
Sue
This looks wonderful! I’m on a bit of a loaf kick lately. I have an allergy to soy, though; any way I could make this without the tofu? What would you suggest?
SusanV
You could try using a second can of white beans, though I can’t promise that the results will be the same.
thefarnz
This recipe looks divine, but the second I see the word “microwave” I leave the sight and am tempted to unsubscibe. PLEASE google the dangers of microwaving before you recommend it. Sorry for the negativity, but the “real” food world needs to know the dangers.
SusanV
I’ve done my research and I’m secure in my opinion that there’s nothing hazardous about microwaves. So we disagree. But didn’t you notice that I offered an alternative to microwaving?
Chery
S/he said the SECOND s/he saw the word “microwave” s/he left the site, so I guess the answer is no, s/he did not see the alternative. 😀
A
Looks like another great recipe. I’m excited to try it out. One question though, from a novice cook.. I’ve never used brown mustard before, so it’s not likely I would go and buy a bottle of it just for this dish. Is there a way to enhance the spiciness of yellow mustard that you could suggest? Should I add some chili powder? Or is it not important enough to be of any concern?
SusanV
Just use yellow mustard. It’s such a small part of the recipe that I’m sure it will be fine.
natalie
Can you substitute fall squash ( butternut, acorn etc) for the sweet potato?
SusanV
If it’s cooked and the water is pressed/drained from it, it might work. But squash is usually watery and less starchy than potato, so it’s not my first choice.
lisa
i just made this tonight with butternut squash. it tasted amazing, but i had to cook it an extra 10 minutes – probably because, like Susan said, the higher water content. but then again, i also substituted quick oats for the quinoa flakes so perhaps that was the difference?
Cheryl
This looks so good, I’m definitely going to try this, but maybe after thanksgiving when things are less hectic 🙂 I would suggest to anyone who has time to bake the sweet potato – it creates such a great caramelized sweet flavor that doesn’t need any sugar to achieve. Also I know my local food co-op has the quinoa flakes in their bulk food section, so a store with a large bulk food section would probably be a good place to try.
Laloofah
Wow, this looks and sounds wonderful! I’m going to make this soon after Thanksgiving, since I already have our Thanksgiving menu planned – your very own delicious Quinoa and Red Lentil Cutlets have been the centerpiece of our Thanksgiving (and lots of non-Thanksgiving) dinners since you posted the recipe three years ago! And this year we’re having your Oatmeal Cookie Crust for the first time with our pumpkin pie. I love pumpkin pie in a graham cracker crust so was delighted to recently find your fat-free version using oats! Speaking of which…
I’m such a fan of quinoa flakes we buy them in bulk through Amazon, but my first thought was that instant original Cream of Wheat would make a good sub for those who can’t get their oven mitts on a box of quinoa flakes. The suggestion of oatmeal (just rolled oats, either quick cook or regular, I assume) is a less processed and no doubt healthier option, though.
Thanks again for another great-looking recipe! Enjoy a peaceful, lovely Thanksgiving!
Brenda W.
Thanks Susan, for another fabulous looking recipe. As Lindsay (7th commenter, above) said, I’ve NEVER had a recipe of yours be anything other than PERFECT and fabulous!!
Since I work thanksgiving (I’m a nurse) and we’ll be doing pot luck, I think this will be an easy, tasty thing to bring!!
Your all time favorite recipe that I’ve ever made for a holiday meals is your Tofu Triangles stuffed with Rice.
Stefania (Ingredients for Life)
This truly looks and sounds delicious. I will give this recipe a try. Yum!
Casper
Thank you for this recipe, it looks absolutely wonderful. We don’t celebrate Thanksgiving here, but it looks like it could work perfectly for Christmas too. Since I always have a hard time coming up with something interesting for Christmas I was overjoyed to see this. And it’s gluten free too, almost too much to have hoped for.
I do have one little question. Would leaving out the nutritional yeast change the result much? Can I safely leave it out, or maybe there’s something else I could use for a similar result? I have yet to find nutritional yeast anywhere. Even our health food stores don’t seem to have it.
Thanks again for another lovely recipe. This is my first comment, but I greatly enjoy your blog.
SusanV
You can just leave out the nutritional yeast. I add it for a little extra flavor, but I doubt you’ll miss it.
Robin Robertson
Great idea to make a gluten-free variation of my Comfort Loaf recipe — I’m sure all those who avoid gluten will find this version more comforting! 🙂 Happy Thanksgiving, Susan!
SusanV
Thanks for creating such a wonderful recipe, Robin. Your books are always full of the best ideas! Hope you have a great Thanksgiving!
Amber K
A meat-free recipe that doesn’t try and taste like meat? YES!!!!!!!!!! 🙂
moonwatcher
Thanks for the feedback, Susan!
I came to a similar conclusion in my musings overnight–that you chose this option because the shaped loaf allows for more browning surface, which is a nice thing. I’ll let you know how it goes when I try it. And yes, wet fingers when shaping is so helpful, too, always. Thanks again for the recipe! I am really looking forward to tasting this. Quinoa flakes are so great to work with. A Happy Thanksgiving to you and yours. 🙂
moonwatcher
judee@glutenfreeA-Z
I can’t wait for Thanksgiving. I am making this tonight! This looks amazing and so nutritious. I’m new-ish to your site, but am becoming a follower. Great interesting healthy recipes..
Kristin (of GF Vegan Munchies)
OH YUM! We have been thinking about the same thing for Thanksgiving. I have been trying to determine my favorite combination for the loaf. I did a quinoa and bean loaf a few weeks ago that needs some tweaking. Thank you for giving us a delicous sounding and gluten free option. I will certainly be referencing this as I build mine. I’ll let you know how it goes. Thanks Susan!
Kristi Link
I can hardly wait to try this. The description and the picture have my mouth watering!
Rachel
mmm!
Meatloaf is one of the things I miss as a vegetarian. I mostly liked the texture though so any loaf that doesn’t taste like meat is fine with me! I’m actually trying to figure out what to make for my first Thanksgiving away from family. This might just be the turkey substitute for me!
Jenn of the North
Oh Susan. You had me at “It doesn’t taste like meat. It doesn’t even pretend to have the texture of meat. But if you like savory, Thanksgiving flavors ….”
This is EXACTLY what I’m looking for to serve my family for Thanksgiving. Thank you for sharing your recipe!
Laina
Susan, this looks so delicious. I’ll post again when I’ve made it. Wanted to ask if it would be just as good with frozen tofu. I have a habit it throwing tofu in my freezer so that it doesn’t spoil before I’m able to use it.
I went to Amazon and this original recipe is not one that can be previewed. Or at least it wasn’t there today. 🙂
I’m always so thankful for your website and your recipes. Any chance you’ll be doing a cookbook soon? If so, please add pictures. I’m visual and love cookbooks with pictures. As they say, a pictures is worth a thousand words. 😀
SusanV
Thanks for your kind words, Laina. I am planning a cookbook, and it will definitely have photos. I’ll be sure to let you know when it’s published.
About the frozen tofu, I hesitate to recommend it because tofu is so grainy after it’s frozen, and I don’t think it will have the binding necessary for this loaf. It may dissolve into crumbs when you try to cut it.
To see Robin’s original recipe, click search inside and type Comfort Loaf into the box. The third result is the recipe, at least when I do it.
liz
this looks yummy! if we dont’ have quinoa flakes can we sub with cooked quinoa?
SusanV
Cooked quinoa won’t have the binding ability of quinoa flakes. I suggest using oatmeal or ground quinoa.
Viv
This really looks good. I would also like to thank everyone else for asking the questions I had in my head. Can’t wait to try this one.
Anita
I definitely want to try this! My question – is there any reason not to use non-stick aluminum foil instead of silpat or parchment on the baking sheet?
SusanV
I can’t think of any! 🙂
DeeDee
I am drooling at the thought of dining on this delicacy. Spectacular.
I purchased spicy faux cutlets on sale, and they are still in the freezer. The thought of chewing on something that tastes like an animal is, from my point of view, a contradiction in terms. This recipe is perfect. Thank you.
Amber Shea @Almost Vegan
This looks like a great variation on Robin’s recipe 🙂
Kelly Michelle
holy crap, I need to eat this NOW
Colleen
Thank you so much for developing a gluten-free meatless loaf. It can be very frustrating trying to find something vegan and low-fat that doesn’t make use of wheat gluten or breadcrumbs somehow. If I were to use lentils for the cannelini as discussed in the comments above and gluten-free oats for the quinoa flakes, I literally have everything in my pantry to make this—including some nice mushrooms in the fridge for gravy. I’ve been craving a comforting meatless loaf lately, and your timing is just perfect given my desire, current food inventory, and dietary needs 🙂
Lynne
Susan,
The hubby and I were talking one night a couple of years ago, and out of the blue we decided to become vegan. The next day I found your website and we haven’t turned back since! THANKS TO YOU my hubby rants and raves to everyone about what a great cook I am! Your amazing recipes and beautiful photos were so very helpful as a new vegan, and still inspire. I just want you to know that the minute your book comes out, I will purchase copies for all the cooks in the family without even opening the cover. Your recipes have always been that reliable. Thanks again!
Brian H.
Would love to surprise some hearty meat eaters with this one at a Thanksgiving potluck. : )
Fiona
This may seem like a silly question, but is the recipe referring to fresh sage and thyme or dried? It was clear to me with the other ingredients but not with those two. Thanks in advance!
SusanV
I used dried herbs, but if you want to use fresh, use 2-3 times as much.
Connie
I think I just found my Thanksgiving dinner. This looks fabulous.