Vegan Seitan Meatloaf
Vegan seitan meatloaf - this hearty, savoury vegan loaf is full of flavour, with a great meat-like texture. It's perfect served as part of a roast with potatoes, veg and gravy; and leftovers make delicious sandwiches!
Servings 6 people
Ingredients
Liquid Ingredients:
- 1 stock cube (OXO no meat beef)
- 3 Tablespoons soy sauce
- 1 Tablespoon tomato puree (paste)
- 1 Tablespoon vegan worcestershire sauce
- 1 Tablespoon miso paste
- 1 teaspoon mustard
- 60 g (¼ cup) barbecue sauce
- 450 g/ml (scant 2 cups) boiling water
Vegetables:
- 3 Tablespoons olive oil
- 1 small onion very finely chopped
- 1 large celery stick very finely chopped
- 1 large carrot very finely chopped
- 4 cloves garlic peeled and crushed
Herbs And Spices:
- 4 Tablespoons nutritional yeast
- 1 Tablespoon porcini mushroom powder
- 2 teaspoons mixed dried herbs
- 1 ½ teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- black pepper
- ¼ teaspoon salt (optional)
Dry Ingredients:
- 75 g (1 cup) TVP/dry soy protein mince
- 140 g (1 ¼ cups) dry breadcrumbs
- 180 g (1 ½ cups) vital wheat gluten
To Finish:
- 80 g (⅓ cup) barbecue sauce
Instructions
- Mix together the stock cube, soy sauce, tomato puree, worcestershire sauce, miso paste, mustard, barbecue sauce and boiling water in a large jug.
- Heat the olive oil in a large pan and cook the onion, celery, carrot and garlic over a gentle heat for about 10 minutes until soft.
- Add the nutritional yeast, mushroom powder, mixed herbs, smoked paprika, cumin, coriander, cayenne, garlic powder and plenty of black pepper. Add the ¼ teaspoon of salt only if you prefer a saltier meatloaf. Omit it if you are sensitive to salt. Cook for about 30 seconds while stirring
- Add the wet ingredients and the TVP to the pan. Bring up to a simmer then remove from the heat and set aside for 20-30 minutes for the TVP to rehydrate.
- Meanwhile, preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line a 2 lb loaf tin with baking parchment.
- Stir the breadcrumbs and vital wheat gluten into the TVP mixture. Mix until no dry patches remain but do not knead the mixture.
- Tip into the lined loaf tin and pack the mixture down evenly.
- Cover with tin foil and bake for 1 - 1 ½ hours, until it no longer looks wet on top, a probe thermometer should register around 90℃/194℉ in the middle. Remove the tin foil, spread a layer of barbecue sauce over the top of the meatloaf and bake for 10-15 minutes more.
Notes
- See post above for tips, details and step-by-step photos.
- I highly, highly recommend weighing out the ingredients using a digital scale rather than using the cup conversions. You will get a far better, more consistent result. Cups are a very innaccurate measuring system and you may end up with meatloaf that is either too wet or too dry.
- Recipe inspired by Crafting Seitan by Skye Michael Conroy