NO-MEAT LOAF | Vegan Holiday Recipe

This recipe is by the lovely Mae Flowers, it's delicious, perfect as a plant-based holiday main dish, and pairs amazingly with our gravy recipe!




1 TBSP olive oil

1 sweet onion chopped

6 cloves garlic chopped

2 celery stalks chopped

1 carrot chopped

1- 13 ounce can/box of cannelloni beans mashed

1/2 block tofu

1 cup mushrooms chopped

1 sweet potato peeled and cut into chunks

1/3 cup cooked lentils

2 TBSP coconut aminos

2 TBSP tomato paste

1 TBSP mustard

1/4 cup parsley (fresh) chopped

1/2 TBSP sage

1 TBSP thyme

1/2 TBSP rosemary

3/4 cup bread crumbs

1 tsp smoked paprika

2 TBSP nutritional yeast

Salt, pepper to taste


1. Add 1/4 cup dry red lentils to a small pot with 1/2 cup. Bring to a boil then reduce heat to simmer for 20 min or until tender. Set aside.

2. Peel and chop sweet potato into 4 large halves and steam for 8 minutes.

3. Preheat oven to 375 degrees F.

4. Heat a large nonstick frying pan and add 1 TBSP olive oil. Add onions, garlic, mushrooms and simmer until onions become translucent.

5. In a separate bowl mash cannelloni beans.

3. Add in celery and carrots to frying pan. Once carrots and celery soften, add mashed cannelloni beans, 1 tsp tomato paste, a bit of fresh parsley, salt and pepper.

5. Using a food processor, add these ingredients: Tofu, sweet potato, 1/3 cup cooked lentils, parsley, thyme, sage, rosemary, paprika, nutritional yeast, coconut aminos, 2 TBSP tomato paste, remaining parsley, mustard, salt, pepper and pulse until well combined. Pulse into a mash consistency. 

6. Place food processed blend into separate bowl and add 1/2 cup bread crumbs. Then, stir in onion / veggie blend and mix well.

7. Using a loaf pan, coat the pan with olive oil. Scoop loaf mixture into pan and mold.

8. Bake on 375 degrees F for 25 minutes uncovered, then bake for another 20 minutes covered with tinfoil, then for another 5-10 minutes uncovered. Remove from oven and let sit for 10 minutes.