A delicious homemade, plant based version of a classic recipe, this vegan “meatloaf” is as comforting and delicious. Made using Loma Linda Chorizo and Neat eggs, this meatloaf makes for an easy family meal. Enjoy with the classic gravy or try our recommended Mushroom gravy for a gourmet version.
1 can Loma Linda Chorizo
1 cup diced onions
1 cup mushrooms, diced
1 neat egg, or vegan egg
1 cup boiled chickpeas, mashed
salt to taste
black pepper to taste
handful of parsley, finely chopped
1 tbsp vegan butter/ olive oil
1 cup mushrooms, cut into slices
1 tbsp all purpose flour
1 cup vegetable broth
1 tsp balsamic vinegar
Salt to taste
Black pepper to taste
Preheat the oven at 375F and grease a loaf pan
In a mixing bowl, add all the ingredients for the meatloaf and mix well. The mixture should not be too wet. Add more boiled chickpeas if required.
Shape into a loaf and bake uncovered for 30 minutes or till crispy on top.
Meanwhile, prepare the mushroom gravy. For this, take the vegan butter in a skillet.
When melted, and the mushrooms and cook until soft, about 5-7 minutes.
Next, add in the flour and cook until slightly brown. Add in the broth and the balsamic vinegar and whisk till combined. Bring to boil and cook till the gravy thickens. Add salt and pepper as needed.
Remove the meatloaf from the pan, slice and serve with gravy on top.
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