| Prep: 30 mins | Cook: 45 mins – 1 hour | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 340 | 10g | 1g | 53g |
| sugars | fibre | protein | salt |
| 7g | 8g | 11g | 0.60g |
Why I Love Australian Vegan Meatloaf with Mushroom Gravy
I have always been a strong advocate for nourishing, robust dishes, and this sensational Australian recipe for Vegan Meatloaf with Mushroom Gravy is a true testament to my belief. The blend of diverse ingredients, from chickpeas and quinoa to rosemary and thyme, results in a dish that is not only hearty and satisfying but also incredibly healthy.
Rustic Charm Meets Global Gastronomy
One of my biggest inspirations as a chef has always been the rustic, simple, yet wholesome food of the mountains, especially the traditional Denver-style chili from Guy Fieri. Combining this with my love for exploring international cuisines, this Vegan Meatloaf with Mushroom Gravy brings a piece of the Australian gastronomy to your plate, all the while keeping the rustic charm intact.
Perfect Pairings
This Vegan Meatloaf with Mushroom Gravy could be the centerpiece of a feast – it’s a wonderful main dish that would pair well with an array of different sides. You may prefer something light like a Kale and Apple Salad, or if you are like me, craving hearty comfort food, a Creamy Mashed Potato would be a delightful accompaniment. This meatloaf has a similar flavor profile to traditional meatloaf recipes but leaves you feeling lighter, making it perfect for any occasion.
Why It’s An Endearing Choice
Translating my love for hearty mountain fare into plant-based cuisine has been a true adventure. This Vegan Meatloaf with Mushroom Gravy showcases a balance of flavors whilst catering to a broad spectrum of dietary desires, including those leaning towards the vegan lifestyle. My partner, Gordon, who initially found veganism quite, yes, foreign, has taken a real liking to this dish, which is a testament to its appeal!
What You’ll Need
- For Vegan Meatloaf:
- 2 tablespoons olive oil
- 2 medium yellow onions, chopped
- 2 garlic cloves, minced
- 2 cups canned chickpeas, rinsed and drained
- 1 cup cooked quinoa
- 1 cup rolled oats
- 1/2 cup chia seeds, soaked in 1 cup water for 15 minutes
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- Salt and pepper to taste
- For Mushroom Gravy:
- 2 tablespoons olive oil
- 2 cups sliced fresh button mushrooms
- 1 cups vegetable broth
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch, dissolved in 2 tablespoons water
- Pepper to taste
Method
Step One
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped yellow onions and minced garlic, and sauté until the onions are translucent.
Step Two
Add the rinsed and drained chickpeas to the pan and mash with a fork. Cook for around 5 minutes, then remove from heat and set aside.
Step Three
In a large mixing bowl, combine the sautéed vegetables with the cooked quinoa, rolled oats and soaked chia seeds. Once thoroughly mixed, add the soy sauce, tomato paste, dried rosemary, dried thyme, and season with salt and pepper to taste. Mix together until fully combined.
Step Four
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a loaf pan with parchment paper. Press the mixture into the loaf pan, pushing it down firmly. Bake for 35-40 minutes or until the top is crispy.
Step Five
While the meatloaf is baking, prepare the mushroom gravy. Heat the remaining 2 tablespoons of olive oil in a saucepan over medium heat, then add the sliced mushrooms. Cook for around 10 minutes until they have released their juices and become brown.
Step Six
Stir in the vegetable broth and soy sauce, and allow this mixture to simmer. Mix the cornstarch and water in a small container until the cornstarch has fully dissolved, then add this to the saucepan. Stir well and allow the gravy to simmer for approximately 5 minutes until thick. Season with pepper to taste.
Step Seven
Once the vegan meatloaf is done baking, remove from oven and let it sit for around 10 minutes before slicing.
Step Eight
Serve the vegan meatloaf warm, topped with the mushroom gravy. Enjoy your delicious, vegan-friendly dish!
