Vegan Meatloaf Recipe With Gravy

Vegan Meatloaf Recipe With Gravy delivers classic comfort flavor without animal products. This Vegan Meatloaf Recipe With Gravy combines hearty plant protein, savory herbs, and rich mushroom gravy for a satisfying dinner.

If you enjoy comforting mains like Gochujang Potatoes and Chickpeas, this loaf brings the same depth and richness in a traditional homestyle format.

Why You’ll Love This Recipe

Vegan Meatloaf Recipe With Gravy tastes hearty, savory, and satisfying without complicated steps. The texture is firm yet tender, making clean slices every time. It works for weeknight dinners, holiday tables, and meal prep alike.

Ingredients

Regular (full list):

• 1 cup textured vegetable protein (TVP)
• 2/3 cup vegetable broth
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cremini mushrooms, finely chopped
• 1/2 cup oat flour
• 1/4 cup nutritional yeast
• 2 tbsp tomato paste
• 1 tbsp vegan Worcestershire sauce
• 1 tsp smoked paprika
• 1 tbsp fresh thyme or 1 tsp dried
• 1 tbsp olive oil
• Salt and black pepper to taste

For the gravy:

• 2 tbsp vegan butter
• 2 tbsp all-purpose flour
• 2 cups vegetable broth
• 1/4 cup sliced mushrooms
• 1 tsp soy sauce or tamari

Vegetarian (swap only):

No changes.

Vegan (swap only):

No changes.

Directions

Regular (full steps):

1. Preheat oven to 375°F (190°C).
2. Combine TVP and warm vegetable broth. Let sit 5 minutes.
3. Mix flaxseed and water. Let gel 5 minutes.
4. Sauté onion, garlic, and mushrooms in olive oil until softened.
5. In a large bowl, combine oat flour, nutritional yeast, tomato paste, Worcestershire sauce, smoked paprika, thyme, salt, and pepper.
6. Add hydrated TVP, sautéed vegetables, and flax egg. Mix thoroughly.
7. Press mixture into lined loaf pan and smooth top.
8. Bake 40–45 minutes until firm and golden.
9. For gravy, melt vegan butter in saucepan over medium heat.
10. Whisk in flour and cook 1 minute.
11. Gradually whisk in vegetable broth until smooth.
12. Add mushrooms and soy sauce. Simmer 5–7 minutes until thickened.
13. Slice loaf after resting 10 minutes and serve with warm gravy.

Vegetarian (swap only):

No changes.

Vegan (swap only):

No changes.

Prep Time And Nutrition Facts

Prep time: 15 minutes. Cook time: 45 minutes. Vegan Meatloaf Recipe With Gravy provides about 280 calories per serving with 14g plant protein and 6g fiber.

How To Serve Vegan Meatloaf Recipe With Gravy

• With mashed potatoes or cauliflower mash.
• Alongside roasted root vegetables.
• With steamed green beans and garlic.
• With a fresh side salad and lemon dressing.
• Served with crusty whole-grain bread.
• Inspired by traditional vegan meatloaf with gravy paired with classic comfort sides.

How To Store Vegan Meatloaf Recipe With Gravy

• Refrigerate slices up to 5 days.
• Store gravy separately for best texture.
• Freeze individual slices up to 3 months.
• Reheat in oven at 350°F for 10–12 minutes.

Tips To Make Vegan Meatloaf Recipe With Gravy

• Hydrate TVP fully before mixing.
• Finely chop mushrooms for better texture.
• Taste mixture before baking to adjust seasoning.
• Let loaf rest before slicing.
• Use parchment paper to prevent sticking.
• Do not overbake to avoid dryness.
• For vegan moisture balance, add a splash of broth if mixture feels dry.
• For vegan firmness, chill mixture 10 minutes before shaping.

Health And Benefits Of This Recipe

TVP provides concentrated plant protein. Flaxseed adds omega-3 fatty acids. Mushrooms supply antioxidants. This dish contains no cholesterol. It supports a balanced plant-based diet.

Variations (If Any)

• Use cooked lentils instead of TVP.
• Add grated carrots for sweetness.
• Top with barbecue sauce instead of gravy.
• Use gluten-free flour blend.
• Add chopped walnuts for texture.

FAQs

Can I make Vegan Meatloaf Recipe With Gravy ahead?
Yes, assemble and refrigerate up to 24 hours before baking.

Can I freeze leftovers?
Yes, freeze sliced portions and reheat as needed.

How do I keep the loaf from crumbling?
Ensure proper binder ratio and allow resting time before slicing.

Is this recipe gluten-free?
Use gluten-free TVP and flour alternatives.

Can I replace TVP?
Cooked lentils or mashed chickpeas work well.

How do I thicken gravy?
Simmer longer or add small flour slurry.

Can I make it oil-free?
Yes, sauté vegetables in broth instead of oil.

What sides pair best?
Mashed potatoes, roasted vegetables, and fresh salads complement it.

Vegan Meatloaf

This Vegan Meatloaf Recipe With Gravy delivers classic comfort flavors without animal products, combining hearty plant protein, savory herbs, and rich mushroom gravy for a satisfying dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Vegan

Calories: 280

Ingredients Method Notes

Ingredients

  

For the Meatloaf

• 1 cup textured vegetable protein (TVP)
• 2/3 cup vegetable broth warm
• 2 tbsp ground flaxseed plus 6 tbsp water for flax egg
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cremini mushrooms, finely chopped
• 1/2 cup oat flour
• 1/4 cup nutritional yeast
• 2 tbsp tomato paste
• 1 tbsp vegan Worcestershire sauce
• 1 tsp smoked paprika
• 1 tbsp fresh thyme or 1 tsp dried
• 1 tbsp olive oil
• Salt and black pepper to taste

For the Gravy

• 2 tbsp vegan butter
• 2 tbsp all-purpose flour
• 2 cups vegetable broth
• 1/4 cup sliced mushrooms
• 1 tsp soy sauce or tamari

Method

 

Preparation

1. Preheat oven to 375°F (190°C).
2. Combine TVP and warm vegetable broth. Let sit for 5 minutes.
3. Mix flaxseed and water. Let gel for 5 minutes.
4. Sauté onion, garlic, and mushrooms in olive oil until softened.
5. In a large bowl, combine oat flour, nutritional yeast, tomato paste, Worcestershire sauce, smoked paprika, thyme, salt, and pepper.
6. Add hydrated TVP, sautéed vegetables, and flax egg. Mix thoroughly.
7. Press mixture into lined loaf pan and smooth the top.
8. Bake for 40–45 minutes until firm and golden.

Gravy Preparation

1. Melt vegan butter in a saucepan over medium heat.
2. Whisk in flour and cook for 1 minute.
3. Gradually whisk in vegetable broth until smooth.
4. Add mushrooms and soy sauce. Simmer for 5–7 minutes until thickened.

Serving

1. Slice loaf after resting for 10 minutes and serve with warm gravy.

Notes

Store leftovers in the refrigerator for up to 5 days. Freeze individual slices for up to 3 months. Reheat in the oven at 350°F for 10–12 minutes.