• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Rhian's Recipes

  • About
    • Contact
    • Work With Me
  • Recipes
  • Subscribe
  • Meal Plan
  • Cookbook
  • Blogging Tips
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Healthy Meal Plan
  • Cookbook
  • Blogging Tips
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Recipes » Recipes » Lunch & Dinner

    Vegan Meatloaf (Gluten-Free)

    Last updated - July 13, 2021; Published - December 9, 2018 By Rhian Williams 10 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two vegan meatloaf photos

    This Vegan Meatloaf is made with hearty black beans, earthy walnuts and savoury mushrooms. It's rich, meaty and flavourful, hearty and satisfying, and packed with protein and fibre. It's easily customisable and super easy to make! Perfect for Thanksgiving, Christmas and everything else in between!

    A black bean vegan meatloaf decorated with herbs with two slices next to it

    How to make this recipe

    Scroll down to the bottom of the post for the full recipe.

    • Place the walnuts in a food processor.
    Walnuts in a food processor against a marble background
    • Pulse until you get a coarse powder.
    Ground walnuts in a food processor against a marble background
    • Transfer into a glass mixing bowl and set aside.
    • Fry the onion and garlic for 5 minutes until softened.
    Diced onion and minced garlic being fried in a frying pan
    • Add the mushrooms and fry for another 10 minutes until all the water from the mushrooms has been released and evaporated.

    Tip: Don’t put a lid on otherwise the water won’t evaporate. You need to make sure all the water has gone from the mushrooms otherwise your meatloaf will be soggy.

    Diced onion, minced garlic and sliced mushrooms being fried in a frying pan
    • Add the cooked onion, garlic and mushrooms to the same food processor that you used for the walnuts (no need to wash it out) with all the other ingredients.
    Fried onion and mushrooms, nutritional yeast, rosemary, black beans and nutritional yeast in a food processor
    • Pulse until all ingredients are combined and you get a mixture that sticks together but still has some texture.
    Vegan black bean meatloaf mixture in a food processor
    • Transfer this mixture to the bowl with the ground walnuts and mix well.
    Vegan black bean meatloaf mixture with ground walnuts in a glass mixing bowl
    • Transfer into a one-pound loaf tin lined with greased baking paper.
    Vegan black bean meatloaf mixture in a loaf tin lined with baking paper
    • Bake in the oven for 45 minutes, until firm to the touch and top is slightly cracked.

    Tip: Leave to cool slightly before removing from the tin and slicing.

    Cooked vegan black bean meatloaf in a loaf tin lined with baking paper

    How long does this Vegan Meatloaf keep for?

    Meatloaf leftovers keep covered in the fridge for up to a few days - reheat slices in a dry frying pan or in the oven.

    Serving suggestions

    Sauces:

    • This onion gravy or this creamy gravy.
    • Cranberry sauce.
    • Ketchup.
    • BBQ sauce.

    Side dishes:

    • Potato Salad.
    • Cauliflower Cheese.
    • Potato Dauphinoise Gratin.
    • Creamy Mashed Potatoes.
    • Scalloped Potatoes.
    • Scalloped Sweet Potato Gratin.
    • Green Bean Casserole.
    A black bean vegan meatloaf decorated with herbs with two slices next to it

    Substitutions you can make

    • You can replace the walnuts with pecans, sunflower seeds or pumpkin seeds.
    • You can use any type of mushrooms you like: I used chestnut/button mushrooms.
    • You can replace the black beans with white beans or green lentils.
    • You can omit the nutritional yeast.
    • You can replace the rosemary/thyme with any other herbs.
    A black bean vegan meatloaf with two slices cut from it

    More vegan "meat" recipes

    • Vegan Swedish Meatballs
    • Vegan Chorizo Hot Dogs
    • Vegan Mushroom Black Bean Burger
    • Vegan Sausage Rolls

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Watch how to make this recipe

    A black bean vegan meatloaf decorated with herbs with two slices next to it

    Vegan Meatloaf (Gluten-Free)

    This Vegan Meatloaf is made with hearty black beans, earthy walnuts and savoury mushrooms - it's rich and flavourful, filling and satisfying and super easy to make! 
    3.95 from 20 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Keyword: black bean meatloaf, gluten-free meatloaf, vegan meatloaf
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 6
    Calories: 272kcal
    Author: Rhian Williams

    Ingredients

    • 95 g (¾ cup) walnuts (or sub almonds, sunflower seeds or pumpkin seeds)
    • 1 tablespoon oil (coconut, olive, vegetable or rapeseed)
    • 1 onion , diced
    • 4 cloves garlic , minced
    • 200 g (2 ⅔ cup) mushrooms , sliced (I used chestnut/button mushrooms but you can use any type)
    • 800 g (28 oz) tinned black beans , drained and rinsed - 2 x 400g (14oz) tins (or sub green lentils or white beans)
    • Few sprigs fresh rosemary
    • 1 teaspoon fresh thyme leaves
    • 2 tablespoons nutritional yeast (optional)
    • Salt + pepper to taste

    Instructions

    • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
    • Place the walnuts in a food processor and pulse until you get a coarse powder.
    • Transfer to a bowl and set aside.
    • Heat up the oil in a frying pan and add the onion and garlic once hot.
    • Fry for 5 minutes until softened.
    • Add the mushrooms and fry for another 10 minutes until all the water from the mushrooms has been released and evaporated - don’t put a lid on otherwise the water won’t evaporate. You need to make sure all the water has gone from the mushrooms otherwise your meatloaf will be soggy.
    • Add the cooked onion, garlic and mushrooms to the same food processor that you used for the walnuts (no need to wash it out) with all the other ingredients.
    • Pulse until all ingredients are combined and you get a mixture that sticks together but still has some texture.
    • Transfer this mixture to the bowl with the ground walnuts and mix well.
    • Transfer to a loaf tin lined with greased baking paper.
    • Bake in the oven for 45 minutes, until firm to the touch and top is slightly cracked.
    • Leave to cool slightly before removing from the tin and slicing.
    • Leftovers keep covered in the fridge for up to a few days - reheat slices in a dry frying pan or in the oven.

    Video

    Nutrition Facts
    Vegan Meatloaf (Gluten-Free)
    Amount Per Serving
    Calories 272 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 1g5%
    Sodium 515mg21%
    Potassium 671mg19%
    Carbohydrates 28g9%
    Fiber 11g44%
    Sugar 1g1%
    Protein 13g26%
    Vitamin A 15IU0%
    Vitamin C 7mg8%
    Calcium 70mg7%
    Iron 3.4mg19%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Lunch & Dinner Recipes

    • Six gluten-free dinner rolls on a wire rack with a bite taken out of one
      Gluten-Free Dinner Rolls (Vegan + No Yeast)
    • A tofu burger with two patties, brown sauce, lettuce and tomato in a burger bun on a grey plate against a blue background
      Tofu Burger (Vegan + Gluten-Free)
    • Six vegan sausage rolls on a black slab
      Vegan Sausage Rolls (Gluten-Free)
    • A sliced loaf of gluten-free vegan Irish soda bread with raisins on a wire rack
      Gluten-Free Vegan Irish Soda Bread
    • Share
    • Tweet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Diane Cheeseman

      December 12, 2018 at 11:55 am

      Could this be made with stick blender? I don't have good processor? Do have small chopper.
      Also at what stage to I add the beans?

      Reply
      • Rhian Williams

        December 12, 2018 at 2:45 pm

        Yes should be ok either with a stick blender or a chopper. You add the beans along with the fried onion, garlic and mushrooms and all the other ingredients (other than the ground walnuts which you mix in after)!

    2. Janet Paula

      December 13, 2018 at 1:19 pm

      Even though I was just starting to prepare your meatloaf recipe, I reread it and noticed that it has no sauce. This would be my first time having meatloaf without any sauce. I wanted to know if I could serve it doused with my homemade tomato sauce, if need be, according to my taste? Do you think it would delete from or enhance the recipe?

      Reply
      • Rhian Williams

        December 13, 2018 at 1:42 pm

        Yes you can serve it with your home-made tomato sauce no problem! I serve this with gravy instead of putting a sauce on it. Sorry if it was unclear - I hope you'll enjoy it with your tomato sauce, sounds delicious!

    3. cat

      January 11, 2020 at 2:15 am

      your recipe calls for black beans yet they are OMITTED IN THE ACTUAL RECIPE!!!! didI miss something????

      Reply
      • Rhian Williams

        January 11, 2020 at 2:35 pm

        Yes - if you read the recipe carefully, number 7 of the instructions says 'with all other ingredients', which includes the black beans.

    4. Sandy

      January 26, 2020 at 5:06 am

      5 stars
      I used sunflower seeds instead of the walnuts, as you suggested...I did use the nutritional yeast. I made this in my Vita Mix blender because I don't have a food processor. I think it would have a bit more texture in the food processor and it would be perfect! Very tasty, thank you!

      Reply
      • Rhian Williams

        January 26, 2020 at 3:24 pm

        Thank you so much, so glad you liked it!

    5. AG

      November 16, 2021 at 11:50 am

      5 stars
      Can I use dried organic blackbeans.IIf so how
      and does it freeze .I am aiming to make several of your dishes for Christmas in the UK.
      Thank you

      Reply
      • Rhian Williams

        November 17, 2021 at 10:32 am

        Thank you so much! Yes this should freeze. You can cook the right amount of dried organic blackbeans so that the cooked weight comes to around 250g! Hope that helps!

    Primary Sidebar

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

    Learn more.

    Popular Recipes

    Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background

    Vegan Blueberry Muffins (Gluten-Free)

    A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate

    Oat Flour Pancakes (Vegan + GF)

    A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with two slices next to it

    Coconut Flour Bread (Vegan + Gluten-Free)

    A loaf of gluten-free rice bread topped with mixed seeds with two slices next to it against a sheet of brown baking paper

    Gluten-Free Rice Bread (Vegan)

    A loaf of gluten-free vegan oat bread topped with oats with two slices on the side

    Gluten-Free Vegan Oat Bread

    Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background

    Vegan Coconut Flour Pancakes (Gluten-Free)

    A loaf of oat flour bread with two slices

    Oat Flour Bread (Vegan + Gluten-Free)

    A sliced vegan baked cheesecake topped with wild strawberries and strawberry flowers

    Vegan Baked Cheesecake (Gluten-Free)

    Footer

    • E-mail
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy & Disclosure
    • Copyright Notice

    Newsletter

    • Subscribe for free updates

    Contact

    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Foodie Pro Theme On Genesis Framework ·