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 donât 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
Iâve compiled a list of my readersâ 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 theyâre 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.
alli
Hi Susan. I have some herb and spice questions too… I wasn’t sure if you asking us to pluck a total of 1 TBS of thyme leaves off some fresh sprigs, or if we’re supposed to use 1 TBS of dried thyme..
I think rubbed sage is the dried kind?
Also, is the smoked paprika you used the smoked *sweet* kind, or the smoked *hot* kind?
thankx!!
alli
SusanV
Alli, I used dried herbs and sweet smoked paprika.
Ana
Your website is awesome and your recipes even more. This one looks so good, I will definitely be trying it soon!
Ana
Diet Minded
WOW this looks so delicious what a great idea for a thanksgiving meal!
ciara
Hi Susan,
I would love to make this for Thanksgiving. Do you think I could make this ahead of time and freeze it? If so, should I freeze it before or after I bake it? I’ll be too busy before Thanksgiving so I would like to make it today if you think it will keep. Thanks in advance!
Ciara
SusanV
I think you could freeze it either before or after baking, whichever is easier for you. Baking then freezing will probably save you more time on Thanksgiving; just be sure to get it out of the freezer early enough that it thaws before warming it up.
Shilla
This is delicious! I made this with ingredients I had on hand. Had to substitute with pinto beans, 1T herbs de provence, rolled oats and used one regular potato. It turned out fantastic even with all my substitutions. This is the best meatless loaf I’ve ever made. I didnt even need gravy it was soo flavorful. And I made it in a regular loaf pan and it turned out great.
Keri Anne
I am so excited to try (and share) this! And, I sincerely have never felt that before reading a “loaf” recipe. This looks divine, and your recipes never disappoint. Last year, I worked off your site to make my “meat & potatoes” father Thanksgiving, and he loved it! Thanks so much for your hard work- which looks so effortless by the way- a sign of a true talent!
Moodle
I made this loaf this weekend and it turned out amazing. I substituted lentils for white beans, and forgot to buy sage, and it was still mouth-wateringly good. I’ve had trouble with vegan loafs in the past, trying to get them to cook through, but this was a little crispy on the outside, cooked through and moist in the middle, using your baking times. I did top it with your fantastic mushroom gravy. Sides were mashed parsnips and a raw kale salad. thank you!!
Czech Vegan in America
This loaf looks amazing! I will have to try it soon. I already have Tofurky for this Thanksgiving, but I will try your loaf after. I just tweeted this recipe đ
lisa
susan – excuse my ignorance, but you said you wanted to make a ‘grain free’ loaf. but isn’t quinoa a grain? thanks
SusanV
Hi Lisa–Not ignorant at all! Quinoa is used as a grain, but it’s actually a seed. It’s one of those technical things, like tomatoes being a fruit, but I think the reason it works so well for people eating gluten-free is that it isn’t technically a grain. I think its “seediness” also accounts for its having so much protein.
lisa
ahh, kind of like amaranth then. BTW, maybe you could come up with some grand amaranth recipe? i have all this leftover from some odd recipe i tried and would like to use it up on something else.
this loaf recipe is a MASTERPIECE! thank you thank you. my son prefers the more meaty loafs, but for me, this is so perfect. and with your mushroom gravy, divine…
Lea
I made this tonight. I had to blend the ingredients in 3 batches in my cuisinart, and had to add a little water because it got really thick. My first attempt at a loaf – next time I might let it cook more uncovered to get a really crispy crust. I opted for a pack of Road’s End Organic vegan gravy – paired really well. This recipe made enough loaf for a good 14 slices. A good start!
Emma
That looks lovely!
I make something very similar, but with almonds and hazelnuts instead of walnuts and no tofu. Sometimes when we want to make it extra festive, we wrap it in some vegan puff pastry (and make some slices on top to let out the steam). That way you don’t need the aluminium foil to keep it from drying out in the oven.
Angela
This looks good. Can’t wait to try it!
Ms_Min
What, exactly, ARE quinoa flakes? I’m wondering about the nutritional values vs. regular quinoa, the processing…. Is it better to use this than something else, and is it better to use something else more than this, nutritionally-speaking? I’m not adverse to trying them, I’m just curious about the nutrients.
The recipe sounds terrific. I’m also wondering about the 1/2 1/2 tofu beans thing. Could you do all beans and what would that do to the texture?
Thanks!
Ms_Min
SusanV
Quinoa flakes are simply quinoa that has been flattened so that it resembles oatmeal. The nutrition would be the same as for a comparable weight of quinoa. You can see the nutritional info on Purcell Mountain Farms brand here. I haven’t tried all beans in this recipe, and though I think it would have a heavier texture, that isn’t necessarily a bad thing, just different.
Simona
Anche in Italia il tuo polpettone vegano è delizioso đ
Your meatless loaf is delicious in Italy as well đ
Leonora
Can you please tell me the difference between the regular paprika that you would find in all the stores and smoked paprika.
SusanV
Smoked paprika is made from peppers that have actually been smoked, so it has a distinctive smoked flavor that regular paprika lacks.
juleeque
this sounds so good, but b/c of a digestive problem I cannot combine carbs and proteins. Is there a sub for the sweet potato and quinoa? thx
SusanV
Can you use wheat gluten?
juleeque
yes, I can!
SusanV
Great! Try 3/4 cup of wheat gluten and omit the sweet potato and quinoa. I haven’t tried this, but I think it will work. If it’s too wet, add more gluten, too dry add a little broth or water.
Angela in Cincinnati
Hi Susan — Just made this for tomorrow’s Thanksgiving meal. Thanks so much for always thrilling us with great recipes. Have a great holiday!
Sarah
I bought all the ingredients for this and I’m so excited to make this for Thanksgiving tomorrow!!! It will be a fantastic addition to my family’s “suffering-free” thanksgiving meal!!!
KCalla
We made this today, with your recommended mushroom gravy (thanks for the link). What a fantastic dinner with mashed potatoes (made with vegetable stock and soy milk) and steamed broccoli. The ultimate comfort dinner! Used fresh rather than dried herbs, because we had them. Excellent flavor, texture, plate appeal, everything. Thank you for another wonderful recipe.
pb
Hello Susan,
I would like to ask if it is possible to make this without an oven, like in the microwave, or in the absence of that, in some other homemade contraption?
What would you do if you had to make this without an oven?
Thanks..\
pb
SusanV
I actually make this (and everything I bake) in a large toaster oven. You could try using the microwave, but it won’t brown, and I’m afraid it might not come out very well. I wish I could think of better options!
Karen
If you have a large oval crock pot, try spraying with nonstick spray and cooking the loaf on high for 3 to 4 hours. the top won’t brown but the bottom probably will.
SusanV
That’s a great idea!
pb
Thanks Susan and Karen!
I think a toaster oven is a gr8 idea..probably something I can invest in without too much fuss or investment.
I do not have a crockpot, unfortunately..
i will defintely let you know if I try this and how it comes out.
thanks again!
barbG
Happy Thanksgiving. I enjoy your blog and vegan recipes.
BarbaraG
Jess
This was amazing! We had it for thanksgiving “linner.” I did everything normally except subbed oats for the quinoa. The only thing is that I found it didn’t really hold its shape, maybe I didn’t put in enough oats? It was also a lot oranger than your pictures show. So I’m not sure what I did differently. Maybe my oven temperature is off. After it sat for a while, it did seem a bit firmer. It was just lovely and fabulous tasting, and I think we’ll be trying it again tomorrow đ
Sheri
We loved this loaf! I used oatmeal instead of quinoa flakes, chopped almonds instead of walnuts (allergies), left out paprika & black pepper (allergies again) and didn’t need gravy. Very flavorful, easy to prepare, very filling. Start with a small slice – you’ll be surprised at how little it takes to fill you up! Thank you for a nice “meatloaf” replacement. Goes well with a baked potato and green beans. Comfy food meal!
Fiona
I made this yesterday for Thanksgiving and thought it was OK. However, my fiance really liked it, so maybe I am just not a loaf person in general. I felt it was slightly undercooked in the middle so maybe next time I’ll cook it a bit longer or less time with the foil on or something. The process of making it was also quite lengthy so it would definitely be a recipe I made just on Thanksgiving.
VEGirl
Hi Susan! Just wanted to say thanks so much for the recipe– we made it for Thanksgiving dinner yesterday! Yummy! For some reason ours was a bit on the mushy side, but the flavor was out of this world. So wonderful!
VEGirl
Kim
This is SO yummy!! I made it for Thanksgiving with this gravy: http://allrecipes.com//Recipe/vegetarian-gravy/Detail.aspx
It heats up really well and has wonderful flavor. I didn’t have quinoa flakes, so I used rolled oats and it turned out moist, flavorful, beautiful, and made my house smell amazing. Thank you so much! This will be our new Thanksgiving centerpiece!
Kim
Oh, I also subbed kidney beans for white beans and thought they were a good addition. Black beans or garbanzos probably wouldn’t be as good. You need a “mushier” bean. Lentils may also be yummy.
Leslie Paquette
Should I press the water out of the tofu or just pat it dry? Not sure if the extra moisture from the tofu is needed. Thanks.
SusanV
I didn’t press the tofu or even pat it dry, really. I just poured off the water and dumped the tofu into the food processor without even touching it. It provides much of the moisture of the loaf, so pressing it could cause dryness.
Leslie
Oops! I pressed it for about 10 minutes but just saw you responded back. I added about 3 Tbs of water back into the mixture, hopefully about what I squished out of it. I’ll let you know how it turns out. It smells delicious and I’m just about to start the mushroom gravy to go with it. There wasn’t much at Thanksgiving the I could eat besides the Brown Rice Salad I brought so I’m making this for my husband and I tonight. Thanks!!!
Kelly Michelle
Ok, so I just made this and holy wow, it is AMAZING. It reminds me of crunchy stuffing, soooo good. I will be making it for Christmas. My Mom is vegetarian and I have a vegan friend coming as well so I know it will be appreciated. I actually topped it with this recipe which is mushroom soup but made an excellent gravy:
http://www.choosingraw.com/raw-cream-of-mushroom-soup/
Thanks for another amazing recipe!
Leslie Paquette
Glad I added the water back in. It came out a perfect moistness and I followed the cooking time exactly including letting it brown an additional 5 minutes at the end. This was very filling and the mushroom gravy really added a lot to the dish. My meat loving husband really enjoyed this delicious vegan dinner. I serving it with a big side of green beans. Thanks again for another great recipe!! I will definitely make this again. Any serving suggestions for the leftovers?? I was thinking maybe a sandwich or just reheat for dinner again tomorrow.
SusanV
Glad it worked out for you! It does make a good sandwich, especially if you slice it and then heat it in the oven or toaster oven to let it get a little crispy.
Leslie
Thanks!! It reheated great tonight, but I still have enough left to make a few sandwiches.
LINDA
Hi! I made this for Thanksgiving hoping to share it with family that are not vegan. Even tho I followed the recipe exactly I found it gummy and tasted somewhat like moldy drywall from an 80 year old house.
Have no idea what I did wrong or if the combination just didn’t work for me.
SusanV
Wow, I don’t know what to say other than…you’ve tasted moldy drywall? đ
rachel
this was sooo good! it was my first try at making an entree, much less a vegan entree, and turned out wonderfully. it kind of tastes like stuffing and i still have so much left over. wonderful with homemade cashew gravy, too (:
Andrea
Hi Susan,
This loaf just may have made it’s way into our family Thanksgiving tradition. Only three of us are vegetarian, but everyone really enjoyed it. I prepared the mixture the night before, refrigerated it overnight in a Tupperware bowl, then turned it out next day onto the baking sheet and basically just smoothed it into a loaf shape.
I used quick oats instead of quinoa flakes & omitted nutritional yeast (didn’t have any on hand). Otherwise followed the recipe. Baked it a tad too long, I think, as it was just a bit dry; my fault I’m sure & I’ll know next time. Leftovers reheated next day were delicious. I served it with veggie/onion gravy. YUM!
I always experiment with a veggie “main dish” for Thanksgiving but think I will stick with this one, thanks!
ReneeLynn
I made this for the family dinner and it turned out really well..almost tasted like stuffing to me! I added a little bit of vegetable stock to the food processor to give the tofu more flavor. This was my first time making this recipe and I’m really glad I decided to go for it! I passed it on to a couple friends and I’m sure they will try them soon.
Lesly
This was a huge hit at our Thanksgiving meal among vegetarians and carnivores alike! I made the recommended mushroom gravy as well, and my husband said it should come out of a faucet – it will be a regular at our house. Thanks!
Gena
Genius, Susan! I’ve never had much luck with vegan loafs, but this may be a life changing post for me!
Elli
Great recipe indeed! and eating it the following day was even more delicious than the first day!