Vegan Cauli Crumble Meatloaf
  • For the Loaf
  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 3 tbsp olive oil
  • 1 tbsp vegan butter
  • 1 large white onion, finely diced
  • 4 large cloves garlic, minced or grated on microplane
  • 3½ cups finely chopped brown mushrooms (using a food processor will speed this up!!)
  • 1 pack of Cauli Crumble
  • 1 cup finely diced celery
  • 1½ cup shredded carrots
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • 1 tbsp Coco Snap
  • 1 tbsp vegan Worcestershire
  • 4 tbsp tomato paste
  • 2 tsp vegetable beef bouillon (optional but recommended — if you can’t source this, add 1 more tbsp Worcestershire and ½ tbsp Coconut Snaps)
  • 2 tsp fresh or dried thyme
  • 2 tsp fresh or dried sage
  • 2 tsp fresh or dried oregano
  • ½ all purpose flour (or gluten free flour of choice)
  • ¾ cup nutritional yeast
  • 1½ cup panko bread crumbs
  • For the Glaze
  • ¾ cup ketchup
  • ½ cup balsamic vinegar
  • 1 tbsp Maple Syrup
  1. In a small bowl, whisk together ground flax and water and set aside for a few minutes to thicken. In a large frying pan, heat olive oil and vegan butter to medium heat. Add onion and saute for 5 minutes or until translucent. Add mushrooms, carrots, celery and garlic and cook until vegetables are softened, about 7-8 minutes. Add salt, pepper, tamari, Worcestershire, tomato paste, bouillon paste, thyme, sage, and oregano. Stir to combine and let flavours simmer for about 3-4 minutes. Remove from heat.
  2. Preheat oven to 350 degrees and grease 8x5 inch loaf pan and set aside.
  3. In a large mixing bowl, add Cauli Crumble (not heated). Add flax egg, mushroom mixture, flour, nutritional yeast and bread crumbs, and stir to combine. Taste the mixture (the beauty of a vegan loaf is being able to taste test at every step!), and adjust seasonings as needed. At this point you can add more salt, pepper, tamari, worcestershire or nutritional yeast. Transfer loaf mixture to loaf pan and smooth out the top using a spatula.
  4. In a small bowl, combine ketchup and balsamic vinegar and whisk to combine. Spoon glaze over loaf mixture and spread evenly.
  5. Bake loaf for 1 hour. Serve hot alongside mashed potatoes, gravy and vegetable of choice.
Recipe by Big Mountain Foods at