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The Boat Shed Kitchen

Vegan Meatloaf Recipe

This Vegan Meatloaf Recipe combines mashed potatoes, hearty black beans, oats, and spices into a satisfying, sliceable loaf. It’s savory, tender, and holds together beautifully without eggs or dairy. Great for meal prep, holiday dinners, or whenever you crave a comforting plant-based dish.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling/Chill Time 3 hours
Total Time 4 hours 10 minutes
Servings: 6
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 large 400 g potatoes, peeled (or sweet potato)
  • 1 Tbsp oil
  • ⅔ cup 100 g chopped onion
  • 2 medium 100 g celery stalks, chopped
  • 3 garlic cloves minced
  • ½ Tbsp onion powder
  • ¾ tsp sea salt
  • ½ tsp caraway seeds
  • ½ tsp ground cumin
  • ½ tsp dried thyme
  • ½ tsp smoked paprika
  • ⅓ tsp red pepper flakes
  • Black pepper to taste
  • 1 Tbsp soy sauce tamari, or coconut aminos
  • 1 Tbsp balsamic vinegar
  • 2 15 oz cans black beans or kidney beans (about 500 g drained)
  • ½ cup 60 g chopped walnuts or sunflower seeds
  • 1 cup 90 g oats (preferably instant)
  • 2 Tbsp 60 g tomato paste

Method
 

  1. Chop and boil the potatoes in salted water until tender.
  2. Drain and mash with a masher.
  3. Preheat oven to 375°F (190°C).
  4. In a skillet, heat oil and sauté onion.
  5. Add garlic, celery, spices, soy sauce, and vinegar. Add beans and turn off heat.
  6. Combine the sautéed mixture with mashed potatoes, tomato paste, oats, and walnuts.
  7. See full steps with tips & photos → https://theboatshedcafe.com/vegan-meatloaf-recipe/

Notes

• For extra texture, leave some potato chunks or beans partially mashed.
• Sunflower seeds make a great nut-free alternative.
• Use a silicone loaf pan for easiest removal.