Comments on: Vegan Meatloaf

By: Beth

Beth — Mon, 07 Feb 2022 19:57:31 +0000

In reply to Sandy Marcus. Sandy! This is so amazing to read! Thank you so much for letting me know. Please let me know if you have any recipe requests! <3 (P.S. Apologies for the delayed response)

By: Sandy Marcus

Sandy Marcus — Fri, 28 Jan 2022 04:58:05 +0000

I have been a vegetarian since 1979 but have always cooked meat for my carnivorous family. Imagine my surprise when my 29 year old son told me he had decided to eat a totally plant-based diet. I am new to cooking vegan dishes, but excited to learn. I made this meatloaf for my son and my daughter-in-law (also vegetarian but happy to eat vegan as well). They absolutely loved it. I try to cook a couple of meals a week for them since I am newly retired with lots of time, and this will definitely make frequent appearances in their lineup. I will also be trying lots more if your recipes! Thank you for the time and care you take to develop them!

By: Sheryl Curtis

Sheryl Curtis — Wed, 08 Dec 2021 23:24:38 +0000

The vegetable Bolognese sounds amazing.. Where might I find the recipe? I will be trying this meat loaf looks so good ????
Making Beth’s Mexican refried pinto beans as we speak:)
Thank You for Your Beautiful recipes????
Do you have a cookbook? I will keep searching your site????

By: Darlene Steele

Darlene Steele — Sun, 14 Nov 2021 15:00:55 +0000

My husband and I made the vegan meatloaf last night. It was really delicious! I thought it was very flavorful and not mushy the way vegan meatloaves often turn out. It was a little bit of work but definitely worth it. We used sunflower seeds instead of pumpkin and tomato paste instead of sundried tomatoes since that’s what we had available. We enjoyed mashed potatoes and steamed broccoli with it. What a great meal! I would definitely make this for company or as an entrée for a holiday meal. Next time we might bake it in mini loaf pans because we like the way the outside area along the pan gets crisp. Thanks Beth for all your hard work and testing to come up with this recipe. I’m so glad you shared it with us 🙂

By: Mike Tribe

Mike Tribe — Sun, 07 Nov 2021 02:23:08 +0000

This has got to be the best meatloaf recipe I’ve ever had… including those from my meat-eater days! We made a couple minor changes… one, I don’t eat mushrooms so we used potatoes instead in the veggie mix. Two, we used two baking sheets to roast the veggies since there is a boatload to roast.
The taste is perfection… not too spicy, not bland at all, and the texture is just right. Prep time was about 90 minutes so plan ahead. The loaf is so worth the time investment!

By: Marie

Marie — Sat, 06 Nov 2021 20:16:32 +0000

This really is the best vegan meatloaf I’ve ever made – and I’ve made a few! Like Karen, above, my loaf turned out very large, which I loved. I didn’t measure the cooked veggies, so maybe it’s because I used more than 5 cups.
I can’t tell you how much I appreciate the work you put into perfecting this recipe! I would not have known where to begin!

By: Beth

Beth — Thu, 04 Nov 2021 21:39:19 +0000

In reply to Tilly Hurlburt. Hi Tilly! I’m so glad the soup was a hit. If you get a chance to leave a rating on that recipe, it would be a huge help! Thanks! ???? As for soaking the lentils/pepitas, I do that first so they can be soaking until the time I’m ready to use them. I’ve tried soaking them for longer and it really doesn’t matter. I’ll update the recipe to make that clearer. Thanks for the question!

By: Beth

Beth — Thu, 04 Nov 2021 21:36:47 +0000

In reply to JOSIE. Hi Josie! I did a happy dance when I saw this comment. I’m so glad you all enjoyed it!! Yes, that’s the hard part about using veggies for the base of the mix. I always get a different volume. But I’ve never gotten less than five cups so I made that the quantity to be on the safe side. I love having leftovers so I can use it for other things and I’m glad you do it too! I’ll try to make it clear in the recipe that this might happen. Thanks again for the wonderful feedback!

By: Beth

Beth — Thu, 04 Nov 2021 21:33:03 +0000

In reply to Stacy D Titus. Hi Stacy! Vegan meatballs are on my short list to test with this base! I can definitely try a grain free version, but in the meantime if you wanted to give it a go, I think chickpea crumbs would be a great option. Possibly almond flour? I haven’t worked with it much. Have you seen my chickpea crumbs post? Since you already have the food processor out and the oven on, you could easily make them at the same time. That’s what I’ll try first when I test a grain free version. If you try it, will you let me know how it goes?

By: Tilly Hurlburt

Tilly Hurlburt — Thu, 04 Nov 2021 18:34:26 +0000

I tried the Golden Lentil Rice soup and it was loved by everyone. Would like to try the meatloaf next but wondering how long to soak the seeds and lentils in hot water.

Thanks!