Recipes

Pecan Meatless Veggie Packed Meatloaf With Cranberry Sauce



Due to a fair amount of emails and messages regarding the meatless meatloaf that Tom and I had for Thanksgiving yesterday, and though responding to everyone individually is awesome, I thought I’d share it for anyone else who was interested. It is an adapted version of Susan Voisin’s recipe (which is inspired by the Comfort Loaf from Robin Robertson) and I do plan on giving both versions a try some time, since this one blew my socks off. It’s gluten free, super filling, and out of this world when paired with cranberry sauce.

What You Need

☑ 1 can organic cranberry sauce
☑ 1 medium sweet potato (or one pre-cut and washed package)
☑ 3 shallots
☑ 2 celery stalks
☑ 10 baby carrots (1 medium carrot)
☑ 1 1/2 tsp minced garlic (2 cloves)
☑ 1 19-ounce can navy beans (or any white beans), drained
☑ 1 lb package (456 grams, 16 ounces) extra-firm tofu
☑ 2 Tbsp nutritional yeast
☑ 2 Tbsp soy sauce
☑ 2 Tbsp tomato paste
☑ 1/4 cup fresh parsley, packed
☑ 1/2 Tbsp thyme
☑ 1 tsp rosemary
☑ 1 tsp ground mustard
☑ 1 1/2 teaspoon salt
☑ 1 tsp paprika
☑ 1 tsp liquid hickory smoke (optional)
☑ 1 cup chopped pecans (extra if you want to sprinkle some on top or have them on the side for people to add separately)
☑ 3/4 cup panko

What You Do

1.) Wash the sweet potato and then cook it (microwave 6 min, steam or bake). Then peel it. Alternatively for busy holidays to save time you can get a package of the prewashed & cut sweet potato and use that. You just pierce it with a fork and microwave it and you’re done.

2.) Mince shallots, celery and carrots. I just pop these in the food processor and give it a good whirl. Then add a little bit of oil (optional) and the minced garlic to a large skillet or pan and add your minced veggies and cook on medium heat for 6-10 minutes until they become soft. Then add the navy beans to the pan and mash lightly with your spoon or spatula.

3.) While that’s happening, put all other ingredients (save the panko and pecans) in a food processor or blender and puree. Add pecans and pulse a few times, then transfer to a large bowl and add the panko and cooked veggies & beans. Stir until fully combined.

4.) I baked mine in a bread maker, but to use the oven simply spoon the mixture onto a prepared baking pan and shape it into a loaf (or use a loaf pan) and bake at 375F for 25-35 min (or until top is browned).

5.) Let stand for 5-10 minutes, then top with more pecans and serve, or serve with pecans and cranberry sauce on the side. Seriously, it sounds weird (or maybe it doesn’t) with the cranberry sauce, but it’s really, really delicious. Try it!

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7 Comments

  • Reply
    Tandlerin
    28 Dec 2011 at 5:52 am

    This looks so good (persuaded my family to make this on New Year’s Eve) !

    Thanks for the recipe!

  • Reply
    Pam
    4 Dec 2011 at 11:39 pm

    This looks absolutely spectacular. I will most certainly be trying this. My 18 yr old daughter is a vegetarian and I am running out of new things to try. Thank you!

  • Reply
    steph
    27 Nov 2011 at 6:06 pm

    people who make fun of me for being a vegetarian have no idea about the awesome food they’re missing

  • Reply
    Courtney Rae Jones
    26 Nov 2011 at 1:50 pm

    This looks awesome! Thank you for sharing. I’ve been looking for a delicious vegetarian main course dish to bring to Christmas dinner this year for my boyfriend and me. 🙂 Love all of your recipes! Hope you have a fantastic weekend 🙂

    • Reply
      Sara
      26 Nov 2011 at 3:10 pm

      So glad to help! We’ll definitely be making this again for Christmas, we loved it so much!

  • Reply
    Ashling
    26 Nov 2011 at 2:18 am

    This sounds (and looks!) so, so good. I’ve never liked danishes (too sweet), but pecan maple pastry has me converted!

    • Reply
      Sara
      26 Nov 2011 at 3:12 pm

      Oh you know me and how I feel about sweets! =P
      This is definitely not too sweet at all; it’s very hearty, warm and savory! And the cranberry sauce is really just the perfect compliment. いただきます!

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