Delicious Eats

Plant-Based “Meat” Loaf

This spectacular vegetarian loaf is soy, dairy, egg and gluten-free. Serve it with mashed potatoes, mushroom gravy and cranberry sauce for a special holiday meal or for that perfect comfort food.

At first, this dish may seem time consuming to make, but the final results are well worth it. The recipe makes 2 loaves, which is nice, and they keep and freeze quite well.

Recipe and photo courtesy of our friends at Rouxbe Cooking School.


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2 cups cooked quinoa

1 cup cooked brown rice

3 cups cooked black beans (2 – 14 oz cans)*

1/2 cup ground flax meal)**

1 cup water (to soak flax meal)

1 yellow onion, diced

1 tbsp oil

1.5 lb (5 cups) cremini mushrooms, diced

1 cup grated celeriac

1 cup grated sweet potato

1 1/2 cups walnut halves

2 cups sunflower seeds

4 cloves garlic (1 tbsp minced)

1/4 bunch flat-leaf parsley (4 tbsp chopped)

5 to 10 sprigs fresh thyme (1 tbsp chopped)

2 sprigs fresh sage (1 tbsp chopped)

1 to 2 sprigs fresh rosemary (1 to 2 tsp chopped)

1/2 cup nutritional yeast

1 tbsp sea salt

1 tsp freshly ground black pepper

1 tsp poultry seasoning (optional)


  1. To start, cook the quinoa, brown rice and black beans. Note, these can all be prepared ahead of time.
  2.  Place flax meal into a bowl and add water.
  3.  Next, heat a fry pan over medium heat; add the oil, if using, followed by the onions. Let cook for a    few minutes, or until they become somewhat soft and translucent, then add the mushrooms.            Continue to cook until the mushrooms have browned and all of their moisture has evaporated.          Once done, place into a large mixing bowl.
  4. Meanwhile, prepare the celeriac and sweet potatoes (grate and chop—see notes below) and place into the mixing bowl.
  5. Next, pulse the walnuts a few times. Add the sunflower seeds and pulse a few more times. The nuts do not need to be too fine, but they should be fairly broken up. Add the nuts to the mixing bowl.
  6. Next, add the garlic to the food processor and mince. Add the fresh herbs and pulse a few times. Remove and add to the mixing bowl.
  7. Next, add the cooked brown rice, quinoa and black beans to the food processor and pulse a few times. Depending on the size of your food processor, you may need to process the ingredients separately. This is especially important for the black beans, as they should still have some chunky texture to them. Place everything into the mixing bowl.
  8. At this point, add the soaked flax to the food processor and purée for a minute. Once the mixture has become gummy and “egg-white” like, remove and add to the mixing bowl.
  9. Next, add the nutritional yeast, salt, pepper and the poultry seasoning to the mixing bowl and mix well to combine.
  10. Lastly, taste for seasoning, adjusting the salt, pepper and/or poultry seasoning to your tastes. Note that the seasoning may also need adjusting based on the ingredients used — for instance, if the rice, quinoa and beans were pre-seasoned, then this will affect the overall seasoning of the dish.
  11. Preheat oven to 350°F (160°C). Divide the mixture into 2 non-stick loaf pans. Alternatively, line the pans with parchment or lightly coat with oil or non-stick spray. Bake covered with foil for 45 minutes. Remove the foil and continue to bake for another 15 minutes or until the internal temperature reaches 165°F (75°C).

YIELD: 2 loaves

Additional recipe notes and substitutions at