The Problem with Vegan Loaf

I have the same problem with vegan meatloaf (I call it “meefloaf”) every time I make it. No matter what recipe for lentil loaf or nut loaf or veggie loaf I make it always (Always, ALWAYS) ends up mushy. As in I-could-serve-it-with-a-spoon mushy. It’s nothing like the firm, sliceable loaves my mother made. Granted, she made them out of dead animal, but that’s neither here nor there. The issue is, I want meefloaf that slices! I want sammich fillings and chewy, forkable mouthfulls of savory goodness.  It’s not that any of the loaves I’ve ever made have had a bad flavor, or were poorly seasoned, I’ve just always been disappointed by their texture.

White platter with green beans, ketchup glazed meefloaf, and roasted potatoes.

Last Night’s Dinner. Meefloaf, roasted potatoes, and steam fried green beans with garlic and lemon peel.

Thinking I’d hit on a possible solution, last night I tried making a meefloaf out of LightLife ground fake beef and ground fake sausage.  But knowing that those products –while delicious– tend to be a tad bit dense and heavy on their own, I decided to cut it with about four slices of dried whole wheat bread that had been soaked in some hot water to rehydrate them.  I added onion, garlic, finely diced carrot, soy sauce, some peanut butter, an egg replacer, and various herbs and spices. I baked this creation at 400 degrees for an hour and a half with a ketchup glaze for the last 20 minutes.  While it was a tasty loaf… it was still wet, still mushy.


Really, I think the mistake here was the rehydrated bread. I think it’s why my meefloaf is so doughy. Has anyone had success with a vegan loaf? Tell me your secrets!