A Perfect Holiday Vegan Meatloaf 

Totally tasty celebration vegan meatloaf! This dish is perfect for any occasion! Join vegan Chef Tracy Childs on #LunchBreakLIVE while she whips up her favorite holiday loaf, full of goodness and zero guilt, made from whole foods. Tracy, the co-founder, and director of Tracy’s REAL Foods, Veg-Appeal, and PlantDiego, is changing thousands of people’s palates with her tasty food products, nationally! Let’s watch as she creates this tasty no-meatloaf for us…

CHEF TRACY CHILDS, MORE THAN JUST A MAGICIAN IN THE KITCHEN

Tracy is a super passionate vegan foodie activist who fully embraced veganism since first becoming vegetarian as a teen in 1979, then vegan in 1990. She’s dedicated to spreading the message of how plants & lifestyle choices can heal the planet, protect animals and help us avoid needless suffering from lifestyle-related diseases.

She is co-founder, chef, and director of Tracy’s Real Foods a whole -foods, plant-based company that ships healthy Goodies nationwide.  She’s a certified Nutritional Consultant and holds a Certificate in Plant-Based Nutrition from eCornell. Tracy has also taught nutrition and cooking for over a decade as a Food for Life Instructor, certified with the Physician’s Committee for Responsible Medicine. As the Founder and Director of Veg-Appeal in San Diego, she offers educational cooking classes, corporate wellness, individual & cooking lessons, store tours & personal health coaching.  Tracy is also the Founder and Director of PlantDiego, a San Diego-based nonprofit “PlantPure Pod” inspired by the movie PlantPure Nation to educate and support people in living a healthy, whole-food, plant-based lifestyle. In addition, Tracy is a cookbook author! She contributed over 100 recipes for the book — Handbook to Higher Health Consciousness. 

Looking For a Last-Minute Holiday Recipe? Try This Vegan Meatloaf

This is the perfect dish to make for any holiday main-dish as well as all year-round. It’s tremendously flavorful and high in protein and fiber. It’s also quite versatile and the flavors can be varied to create a different-flavored dish each time. Leftovers are amazing either cold in a sandwich or pita or warmed. This recipe is easy to whip up in a food processor – but you can also do it by all hand! So give this vegan meatloaf a try this holiday season!

See Also

UnchainedTV Streams 3 Different Approaches to Vegan Outreach

Celebration No-Meat Loaf

This is the perfect dish to make for any holiday main-dish as well as all year-round. It’s tremendously flavorful and high in protein and fiber. It’s also quite versatile and the flavors can be varied to create a different-flavored dish each time. Leftovers are amazing either cold in a sandwich or pita, or warmed. This recipe is easy to whip up in a food processor – but you can also do it by all hand!

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 8 people

Ingredients

  

1x2x3x

• 2 slices Ezekiel Bread ground or 3/4 cup whole grain breadcrumbs
• 1 1/2 cups cooked brown rice or quinoa
• ¼ cup chopped sundried tomatoes optional
• 1 medium onion finely chopped about 1 1/4 cups
• 1/2 cup finely chopped celery 1-2 stalks
• 2 cups finely chopped mushrooms
• 2 tablespoons Italian seasoning or to taste
• 2 tablespoons fresh chopped mixed herbs: for example - sage rosemary, parsley, thyme (optional & to taste)
• 2 tablespoons arrowroot powder tapioca or corn starch
• 1/3 cup water
• 1 tablespoon Bragg Liquid Aminos or coconut aminos
• 1 cup tofu drained & mashed
• 1 cup cooked red kidney beans drained
• 3/4 cup walnuts or pecans
• 1 teaspoon garlic powder
• 1 tablespoon ground flax seeds
• For Topping:
• ¼ cup pitted dates soaked in 1/3 cup water
• 1/3 cup tomato paste
• 1 tablespoon Dijon mustard
• ½ tablespoon apple cider vinegar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Instructions

 

• Preheat oven to 350 degrees F and line a 9x9 inch casserole or loaf pan or 3 mini loaf pans with parchment paper or lightly grease.
• Soak the pitted dates for the topping in 1/3 cup water in a small bowl – set aside.
• Crumble the bread by hand or in a food processor with the sundried tomatoes and place in a large bowl, along with the cooked grain.
• Chop the veggies finely in the food processor or by hand.
• Dry sauté the veggies along with the dried and fresh (if using) herbs on medium high heat, for a few minutes, then lower the heat and cover, allowing the natural juices to release for about 5 minutes. Continue to sauté for a few more minutes to soften them and let any liquid evaporate. Add broth or water to avoid burning or sticking. When done, add them to the bowl.
• Meanwhile process the arrowroot powder, water, Braggs Aminos, tofu, flax, garlic powder and beans in a food processor or blender until smooth. This is a nice flavorful binder for your loaf along with the breadcrumbs. Add this mix to the bowl and stir well.
• Place the batter into your prepared pan(s) and smooth the top.
• Make the topping by blending all of the ingredients together in a blender, then spread it evenly on the top of your loaf(s).
• Bake for 45 minutes to 1 hour. Let cool for 30 minutes or more before slicing.

Notes

CHEF’S NOTE: If you are able, make this dish a day before reheating and serving.

Keyword holiday recipe, vegan

Tried this recipe?Let us know how it was!

Have A Happy Holiday

We are wishing you a happy, healthy, and safe holiday season.  Enjoy lots of delicious vegan meals and desserts, family and friends, and some time to relax.  Bring this recipe into your holiday menu and let us know how you liked it.  Take a photo of your finished dish and tag @UnChained_TV on Instagram.  Looking for other easy plant-based recipes to try?  Jump on over to the #LunchBreakLIVE page where we have a ton to choose from.  We also have a lot of vegan cooking shows on the new FREE UnChainted TV vegan streaming network, so be sure to download the APP.  Until next time…keep cookin’!