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

Author: Domestic Gothess

Prep Time
40 minutes

Cook Time
1 hour, 10 minutes

Course:

Main Course

Cuisine:

American

Keywords:

seitan

Instructions

1 Mix together the stock cube, soy sauce, tomato puree, worcestershire sauce, miso
paste, mustard, barbecue sauce and boiling water in a large jug.
2 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.
3 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
4 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.
5 Meanwhile, preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line a 2 lb
loaf tin with baking parchment.
6 Stir the breadcrumbs and vital wheat gluten into the TVP mixture. Mix until no
dry patches remain but do not knead the mixture.
7 Tip into the lined loaf tin and pack the mixture down evenly.
8 Cover with tin foil and bake for 1 hour. Remove the tin foil, spread a layer of
barbecue sauce over the top of the meatloaf and bake for 10-15 minutes more.

Vegan Seitan Meatloaf

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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