All American Meatless Loaf – Another sample from Virgin Vegan: Everyday Recipes

February 26, 2013 in Entrees, Vegan Recipes, Vegetarian Entrees

Thanks for sharing!


All American Meatless Loaf

All American Meatless Loaf from Virgin Vegan: Everyday Recipes

This is day TWO of our week-long celebration of our latest cookbook creation,  “Virgin Vegan: Everyday Recipes for Satisfying Your Appetite”, and will be officially released on March 1st (though you can of course pre-order it now). This is perfect for experienced vegans, newbie vegans, and people who simply want to increase the amount of plant-based goodness in their nutritional lives.


At the end of the week, we’re giving away FIVE COPIES. You can enter each and every day, and we’ll tally up ALL the entries from all 5 posts to select our five winners via Like so:

1. Any single comment counts as an entry all on its own (one per post)
2. Share that day’s recipe post on Facebook
3. Pin it on Pinterest
4. And of course, Tweet it.

The usual deal, in other words. Important note: when you post, please make sure you’re using a valid email address so we can get in touch with you for shipping info.

On to today’s sample recipe! See you tomorrow for even more!


1 cup dry brown lentils, sorted and rinsed
2 medium carrots, grated
1 cup diced Medjool dates
1 medium onion, diced
1 stalk celery, diced
2 tablespoons unsalted vegan margarine
2 cloves garlic, minced
1 tablespoon cumin
2 tablespoons steak sauce, of choice
2 tablespoons soy sauce or tamari
1/2 cup ground or very finely minced pecans
1 1/2 cups cooked rice
1/2 cup dry bread crumbs
3 tablespoons flaxseed meal, softened in 1/2 cup boiling water

Preheat oven to 350 degrees. Cook lentils in boiling salted water for 20 minutes, or until very soft. Drain well. Place in food processor and pulse until very small bits.

Sauté the carrots, dates, onion, and celery in the butter in a large skillet over medium-high heat for 6–8 minutes, until very soft, stirring frequently to remove moisture. Add in garlic, cumin, steak sauce, and soy sauce and cook another minute. Add this skillet mixture to food processor and pulse until very well blended. Remove from processor and stir in pecans, rice, bread crumbs, and flaxseed.

Place an aluminum foil sling into a loaf pan and prepare with cooking oil spray. Spoon mixture into pan. Bake for 30 minutes at center of oven.

Glaze: While loaf is baking, simmer 1 cup ketchup, 1/4 cup brown sugar, and 1 tablespoon vinegar in a small saucepan for about 2 minutes, until thickened slightly.

Remove loaf from oven and spread glaze on top. Return to oven and bake another 20 minutes. Slice and serve as you would meatloaf.


Photograph by Susan Barnson Hayward from Virgin Vegan Everyday Recipes for Satisfying your Appetite by Donna Kelly and Anne Tegtmeier, reprint permission by Gibbs Smith.

Thanks for sharing!