vegan meatloaf by Iosune

This vegan meatloaf is a savory, healthy and gluten-free dish. Made with easy to find ingredients, it’s a delicious plant-based version of a classic recipe.

A picture of a sliced vegan meatloaf onto a white surface

Here’s another plant-based recipe, perfect for Thanksgiving, Christmas, special occasions or just to make on a daily basis. I’ve never been a meatloaf-lover myself, but I do love this vegan meatloaf.

The classic recipe is made with ground meat, bread, and some spices. I’ve used legumes instead of meat and nutritional yeast instead of bread to make a gluten-free recipe.

This meatloaf is adapted from our veggie burgers, which are the best plant-based burgers we’ve ever tried. You can find the recipe in our Simple Vegan Meals ebook. I don’t know which recipe I like the most (the burgers or the meatloaf) because both are AMAZING.

I preferred to use a lined 9×5 inch (23×13 cm) loaf pan to make this meatloaf, but any other rectangular pan will do. If you don’t have any, you can also use your hands and a lined baking sheet, it’s up to you!

This vegan meatloaf is simple, easy to make and so tasty! You can eat it with my vegan mashed potatoes and this delicious vegan gravy to enjoy a delicious plant-based meal

how to make vegan meatloaf – step by step
Step by step photos of how to make vegan meatloaf
  • Preheat the oven to 350ºF or 180ºC.
  • Add the chickpeas and beans to a mixing bowl and mash them (photo 1).
  • Add all the remaining ingredients of the meatloaf and mix until well combined (photo 2).
  • Press the mixture firmly in a lined 9×5 inch (23×13 cm) loaf pan (photo 3).
  • To make the glazemix all the ingredients in a mixing bowl (photo 4).
  • Spread the glaze evenly over top and bake for 50 minutes (photo 5).
  • Remove from the oven and allow the vegan meatloaf to cool for at least 5 minutes before removing it from the loaf pan (photo 6).

pro tips

  • Tahini can be replaced by any


Veggie Dumpling Stew By The Purple Carrot

By The Purple Carrot

Veggie Dumpling Stew

Family FriendlySpring RecipesSoy-FreeBeans/LegumesRoot VegetablesAppetizerSide DishSoupDinner



40 min


  1. 2 potatoes
  2. 3/4 cup peas
  3. 1 carrot
  4. 1 1/2 cups whole wheat flour
  5. 1/2 teaspoon baking soda
  6. 3/4 cup almond milk
  7. 1 tablespoon agave
  8. 1 onion
  9. 2 garlic cloves, peeled
  10. 4 cups vegetable broth, used in two steps
  11. 1/4 cup fresh parsley
  12. 1 tablespoon nutritional yeast*
  13. 1/2 teaspoon dried oregano*
  14. 1/2 teaspoon dried rosemary*
  15. 1/2 teaspoon dried basil*
  16. pinch salt**
  17. 2 tablespoons olive oil**
  18. * spice pack
  19. ** not included


  • Large Saucepan
  • Medium Bowl


1. Prepare. Rinse and dry all produce. Peel and chop the onion; mince the garlic, peel and dice the carrot; dice the potato. Roughly chop the parsley, removing the stems. Place olive oil in a large saucepan over medium high heat.
2. Add two tablespoons of vegetable broth, the onion and 

Vegan Pumpkin Pie – Connoisseurus Veg

Vegan Pumpkin Pie

The best pumpkin pie you ever ate, and it just happens to be vegan! This luscious pie is rich, custardy, and packed with pumpkin spice flavor.

Author Alissa Saenz


  • 1 homemade vegan pie crust (or a store-bought one)
  • 1 (15 ounce) can pumpkin puree


Oatmeal Muffins Made Regular or Vegan or Gluten Free

Lady Beltane had a minor heart-attack a couple of months ago that finally woke her up to the fact that at 61 years she needed to quit eating like someone at least 30 years her junior. I go to a coffee house every week, usually Wednesday’s for what I call my Muffin Wednesday Walk, which Sliver Sage Witch thinks is a silly name but oh well, and their home made muffins are fantastic but with my slowly changing diet I cannot eat some of the ones they make. I have a grandson who has many food allergies including all dairy, wheat products, and eggs so I developed a recipe for vegan oatmeal cookies and also one for vegan oatmeal muffins sometimes with dried cranberries or very dark chocolate (95% Cocoa). When I created this recipe about 13 years ago I had never even heard the word “vegan” so had no idea that was the type of recipe I was making.

Side note for people making the in countries where the use Celsius instead of Fahrenheit double check the ingredient measurements and baking tempature as I may have converted something or everything wrong. I live in the Midwestern United States so don’t use C, gm, ml, etc. 

Vegetarian or Vegan Oatmeal Muffins

Bake st 350 F/180 C   For 18 to 20 REGULAR  9 TO 11 VEGAN and Gluten Free minutes  Makes 12 muffins

The measurements for all ingredients up to the Flax seed stay as does the extract and optional ingredients the same for regular muffins. The only change is a large egg for the flaxseed,

1 cup regular flour or 1 cup/240 Grams Oat Flour (to make your own oat flour use regular old fashion cooking oats not instant cooking oats. Start by placing the amount needed for the recipe into a food processor. Process the oats until they are a flour like consistency. Than remeasure or reweigh the oat flour you made need to make more or possibly have some left over)

1 cup/ 240 Grams Packed Light or Dark Brown Sugar

1 teaspoon/ 5 ml Baking Powder

1 teaspoon/ 5 ml Baking Soda

1/2 cup/ 120 ml Vegetable Oil

1 Large Egg or 2 Tablespoons/ 30 ml Ground Flax Seed or Pureed Prunes

1 teaspoon/ 5 ml Vanilla or Almond or Your Choice of Extract

1 cup/ 240 Grams Dried Cranberries or small to medium sized Dark Chocolate Chunks  or Fresh Blueberries OPTIONAL

1/4 cup/60 Grams Water (ONLY FOR VEGAN OR GLUTEN FREE)

In large bowl combine flour, brown sugar, baking powder, and baking soda (dried cranberries or small to medium size dark chocolate chunks . Mix thoroughly.

In another bowl combine vegetable oil, flak seed or pureed prunes, oatmeal and the flavored extract. Mix thoroughly.

Add second bowl into first bowl. (Add water if required.) Mix ONLY until the dry ingredients are moist. Over mixing can cause muffins to come out flat.

Vegan and Gluten Free muffin dough has a consistent chocolate chip cookie dough. Fill lightly greased muffin tin or paper liners 3/4 full. These muffins barely rise. They will be a med Brown on top when done. Place on cooling rack until completely cooled before putting them away.

Regular muffin batter will be slightly thin. Full lightly greased muffin tin or papers 1/2 full as they will rise. They will be a light to medium Brown when done. Place on a cooling rack until completely cool before putting them away.