Meatless Loaf

Ah, meatloaf. What better way to start a new food blog than with one of the oldest foods in existence: a loaf of meat.

Well this is a vegan-based blog, so you won’t find that here…but you will find a substitute!

My wife has recently become obsessed with The Homemade Vegan Pantry by Miyoko Schinner, and before we decided to document our food adventures, we had made a few of the recipes in it. One of these is ‘unsteak*,’ which makes over five pounds of a beef substitute seitan. When you don’t really know what to do with over five pounds of beef substitute, it tends to sit around for a while.

Fortunately, much like real beef, one can easily make meatloaf from meat you don’t want to go off! Even more fortunately, the Homemade Vegan Pantry has a meatloaf recipe right next to the unsteak recipe.

As with many meatloafs, you start with….

ONION. Chopped up rough, like so:


What? You thought it’d be ground notbeef? Well yeah, that’s there too, sliced up and put in your food processor and awaiting processing like so:


Then you process it so it’s not a mush, but no longer those big ol’ chunks, like so:


While you’re doing this, you’ll probably want to saute your onions in some oil to make them soft, and then regret you didn’t chop them more finely, like so:


While your unfortunately large onions are cooking, you notice the recipe calls for ground chia seeds, and if you don’t have those, it recommends a blender or coffee grinder to grind those black little seeds up. Slap them in there, like so:


I’ve heard having a second coffee grinder for spices is a good idea, so you don’t mingle your coffee and spices. Hit that grind button and grind those seeds up so they look something like this:


Tomorrow’s coffee will be interesting, as I don’t have a second coffee grinder.

Remember that freshly “ground” “beef”? Slap that in a bowl, like so:


Then put your larger than needed onions, those coffee-flavored chia seeds, some soy sauce, assorted nicely-arranged spices, and breadcrumbs in the bowl for a nice looking picture like so: (while ignoring the dirty dishes that ended up in the shot)


Well, “breadcrumbs” in this case is “almond meal and rolled oats” because that’s what we had on hand (and when you make your own almond milk* you have so much almond meal that you try to find something to do with it.).

Mix that stuff up, like so:


It may seem crumbly, but that’s ok…right? Anyway, put it in a baking dish…and realize you forgot to put tomato paste in! Dump that nice looking thing back into the bowl, and hold your tomato paste above it implying to the camera you didn’t forget it all along like so:


Repackage it into the baking dish…


and cover it with delicious smoky ketchup*!


Cover with foil, and throw in your oven crowded with a cast iron you shouldn’t use on your glass cooktop and a sadly neglected pizza stone,  like so:


Bake until it’s done!


Let it cool a bit (or a long bit), slice, plate poorly with some salad and extra ketchup, like so:


And enjoy! My verdict: it’s got the same mouthfeel as meatloaf, but tastes like unsteak instead of beef. Which is to be expected.

So that’s the first cooking and documenting adventure into hilarious vegan cooking stuff. Hope you enjoyed it, and we’ll see you next time!

*This is a staple thing that I’m sure I’ll make again and document at some point. Stay tuned!

  • The recipe used on this page brought to you by The Homemade Vegan Pantry by Miyoko Schinner. If you’re vegan or cook vegan food, it’s a great one to get. 

2 thoughts on “Meatless Loaf

  1. For the meatloaf, did you marinate the unsteak as the recipe called for or not? This wasn’t clear to me in her book. Thank you!


    1. For this one I think we ended up using the last of what we had frozen in the marinade. That said, we marinaded about half of what was produced by that recipe, and the un-marinaded was tasty in its own right as well!


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