Vegan Meatloaf with Gravy
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 2 hrs |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g seitan flour (Seitanfix)
- 4 tablespoon breadcrumbs
- 2 tablespoon soy sauce
- 2 tablespoons spice (s) (grill spice) with smoked salt or - 3 dashes liquid smoke
- 2 teaspoons yeast extract or 4 vegetable stock and 1 teaspoon yeast flakes
- 4 tablespoon seasoning (s) (garlic seasoning)
- 4 teaspoons mustard, medium hot
- 4 teaspoons salt
- 300 ml water
- 150 ml olive oil
- 100 g onion (s)
For the sauce:
- 2 onions)
- 1 handful bell peppers, cut or chopped
- 1 can mushrooms or chanterelles
- 3 tablespoon tomato paste
- 200 ml vegetable stock
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 0.5 ½ cup red wine
Print Recipe
Pin Recipe Instructions
- Mix the seitan fix and breadcrumbs in a bowl.
- In a second bowl, stir all the other ingredients for the roast well. Now add the liquid to the seitan breadcrumbs mix and mix well. The result is a minced meat-like mass. Now wrap them tightly in a piece of baking paper. This in turn in aluminum foil (I am trying not to use aluminum paper but have not found an alternative to this day) tightly. No moisture should escape from this package. Otherwise it will be very dry. Then press into a suitable shape. I always use a small box baking pan here.
- Now cook in the oven for 2 hours at 190-210 degrees. Unpack after baking and let rest for another 1/2 hour.
- For the sauce, fry the onions, they can get a little dark. Fry the pepper strips briefly and deglaze with a dash of red wine. When the red wine has boiled over, add half of the mushrooms and fry them as well. Now add the vegetable stock and briefly bring to the boil. Now let the sauce cool down a bit and puree with a blender. Add the remaining mushrooms and simmer until the desired consistency is achieved. If the sauce is too tough, you can add vegetable broth to make it longer. Now season with salt and pepper.
- Now place the roast in the sauce and let it steep for another 15 minutes over a low heat.
- Note: If the meatloaf forms a crust on one side, this is normal. It looks a bit scorched. If it is too bad, let it simmer in the sauce with this side down.
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