These are vegetarian meatloaf recipes, which can also be used as "Vegetarian Hamburger" patties. I copied the recipes in case the links to them may not be working one day.
TWO BEAN MEATLESS MEATLOAF (Vegan, Gluten-Free)
The two different types of beans help the texture approximate regular meatloaf. The pinto beans become smooth and creamy, while the chickpeas tend to keep some of their shape. Try experimenting with other types of beans to find your perfect combo.
For the Glaze:
1/2 cup ketchup
2 tablespoons molasses
1 teaspoon chili powder
2 tablespoons mustard
1/4 cup water
For the meatloaf:
1 cup oats
1 small onion, diced
1/2 large green pepper, diced
2 cloves garlic
1/2 cup sunflower kernels
1 can chickpeas, drained and rinsed
1 can pinto beans, drained and rinsed
2 tablespoons chili powder
2 tablespoons vegan Worcestershire sauce
Salt and pepper, to taste
Preheat oven to 375?.
In a small bowl, whisk together all glaze ingredients. Set aside.
In a food processor, pulse the oats until chopped well, but not into a powder.
Add onion, green pepper, garlic and sunflower kernels and pulse again until well combined.
Add in chickpeas, pinto beans, chili powder, Worcestershire, salt and pepper. Pulse until beans are almost nearly pureed. Leave a little bit of texture.
Spoon bean mixture into a greased loaf pan and even out.
Pour glaze over bean mixture.
Bake for 30-35 minutes or until glaze is caramelized and loaf is solid.
BLACK BEAN AND QUINOA LOAF (Vegan)
Author: The Lovin' Forkful
Recipe type: Main Course
3 Tablespoons chia seeds
1/2 cup warm water
2 cups cooked quinoa (see note)
1 tablespoon olive oil
1 onion chopped
4 garlic cloves, minced
1 medium size carrot, chopped
2 celery stalks, chopped
salt and ground black pepper, to taste
1 19 oz. can no-salt-added black beans, rinsed and drained
3/4 cup rolled oats
1 teaspoon basil
1 teaspoon oregano
2 Tablespoons soy sauce
1/2 cup tomato sauce
Preheat over to 350 degrees and line a loaf pan with parchment, so that the parchment paper hangs over the edges by 2 inches. This makes it easy to remove the baked loaf.
Chia egg: Mix 3 Tablespoons of chia seeds with 1/2 cup warm water and stir well. Refrigerate for at least 15 minutes, so it can gel up.
Finely chop the onion, garlic, carrot and celery (I used a food processor).
Heat the olive oil in a pan, over medium heat, and saute the vegetables for 4 or 5 minutes. Season with salt and pepper and set aside.
In a food processor, combine the beans, oats, basil, oregano, soy sauce and tomato sauce. Pulse until a sticky paste is formed. Mix in a large bowl with the sauteed vegetables, 2 cups of cooked quinoa and the chia egg. Stir well.
Taste and adjust seasonings.
Turn the mixture into the loaf pan and spread out with a spoon. Press the mixture firmly and evenly into the pan.
Bake at 350 for about an hour. Rest on a cooling rack for ten minutes, then lift the loaf from the pan using the excess parchment paper. Peel off the parchment and serve on a platter, garnished with fresh herbs.
1 cup dry quinoa yields about 3 cups cooked quinoa. To cook 1 cup quinoa, you need about 2 cups liquid.
Rinse the quinoa in a mesh strainer. Place 2 cups water (or broth) and 1 cup quinoa in a medium-sized saucepan. Turn the heat up to high, and bring the water and quinoa to a boil. Once it has reached a full boil, turn the heat down to medium, place the lid on the saucepan, and simmer the quinoa for 15 minutes, or until all of the water is absorbed.
REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)
Total Time 1hr 25mins
Prep 10 mins
Cook 1 hr 15 mins
High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!
2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oats
3/4 cup grated organic or vegan cheese (flavor of your choice)
1 organic egg, beaten or vegan egg subsitute
4 1/2 ounces spaghetti sauce or 4 1/2 ounces tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
Add salt to water and boil in a saucepan.
Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
Remove from fire.
Drain and partially mash lentils.
Scrape into mixing bowl and allow to cool slightly.
Stir in onion, oats and cheese until mixed.
Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
Smooth top with back of spoon.
Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
Cool in pan on rack for about 10 minutes.
Run a sharp knife around edges of pan then turn out loaf onto serving platter.
Readers commented they also
---added celery, red onion and mixed BBQ sauce with the tomato sauce to make it even better
or added chopped celery,carrots, and mushrooms
or substituted oats with seasoned bread crumbs
(poster's note: I haven't made the recipe below, so can't vouch for it's taste. Not sure if I was crazy about walnuts and carrots together, but if someone makes it and likes it, let us know if it's any good, lol)
WALNUT, ONION AND CARROT RICE LOAF
From Vegetarian Journal magazine
1 Tablespoon oil
1 cup chopped onions
1 cup diced carrots
Water, if needed
1 1/4 cups cooked brown rice (any variety)
1 1/2 cups dried bread crumbs
1/2 cup lightly toasted, chopped walnuts (pecans or hazelnuts can be substituted)
1/2 cup silken tofu, beaten
1/2 teaspoon oregano
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Heat a heavy skillet over medium heat. Add oil and onions and saut? the onions until soft. Stir in carrots, cover, and cook until carrots are soft. Add a small amount of water, if necessary. Remove from heat.
Preheat oven to 350 degrees. Line a loaf pan with parchment paper.
In a large mixing bowl, blend the saut?ed vegetables and cooked rice with the bread crumbs, walnuts, tofu, oregano, pepper, and garlic powder. Mix well.
Place mixture in the prepared loaf pan and bake for 40 minutes or until done.