Can I replace the Impossible Meat with another vegan meat brand?

Yes. I did that for half of the batch because my store ran out of Impossible, and I had to use Beyond Meat instead. But Beyond has more fat and calories, so I recommend using mostly Impossible if your goal is fat loss or macro balance.

Can I make this without mushrooms or another kind of mushrooms?

Yes, you can use any kind of mushrooms that you prefer. I use cremini mushrooms in this recipe. If you don’t like mushrooms, just skip them and replace them with: -Finely chopped zucchini (sautéed so you remove most of the moisture), -Grated carrots, -Or finely chopped bell peppers They bring moisture and texture, just like mushrooms.

Can I use any plant milk for the binder?

Yes. In this recipe I used almond milk because this is what was available in my fridge, but you can use any kind of plant milk (oat, soya...).

Can I make this entirely recipe without any vegan ground meat?

Not for this recipe. If you replace all the vegan meat with beans or veggies, it becomes a different type of loaf with a completely different texture. Stick with Impossible ground beef for the best result.

How long does this vegan meatloaf last in the fridge?

This loaf can last 5 to 7 days in the fridge if stored in a sealed airtight container.

Low Calorie Easy Mushroom Meatloaf Vegan

Ingredients

Units Scale

For the meatloaf

30 oz (850 g) Impossible vegan ground beef
1 cup mushrooms, finely chopped
1 small onion, diced
4-5 garlic cloves, minced
185 g cooked red lentils
1/2 cup panko breadcrumbs
66 g unsweetened plant milk
3 tbsp coco aminos
2 tbsp tomato paste
1 tbsp nutritional yeast
3 tbsp onion powder
3 tsp smoked paprika
1/4 cup fresh parsley, chopped
2 tbsp salt
1 tsp black pepper

Tomato topping

1 cup of Rao basil tomato sauce
1 tsp tomato paste
1/2 tsp smoked paprika
1/2 tsp garlic powder
1 tsp salt
1 tsp pepper

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Instructions

1. Cook the aromatics

Preheat the oven to 350 F (176 C), it will be used for the meatloaf after. Then heat a pan with a 1/2 cup of water in the pot. Add the diced onions and cook for 6–8 minutes until soft. Add the mushrooms and garlic and cook for 10 minutes until there is no moisture left. Then remove from heat and let everything cool.

2. Prepare the binder

In a bowl, mix the panko breadcrumbs with the plant milk and let it sit for 5 minutes until softened. This will help the meatloaf hold together without drying out.

3. Combine the meatloaf mixture

In a large bowl, add the Impossible meat, cooked lentils, cooled aromatics, binder, coco aminos, tomato paste, nutritional yeast, onion powder, smoked paprika, parsley, salt, and pepper. Mix with clean hands until fully combined.

4. Shape, top, and bake

Shape the mixture into a loaf and place it on a parchment-lined baking tray. Spread half of the tomato topping over the loaf and bake for 30 minutes. Remove from the oven, spread the remaining topping, and bake for another 30 minutes. Rest for 10 minutes before slicing and serving with mashed potatoes, veggies, or gravy.

Notes

I created this version for a family Thanksgiving, and it’s become a new favorite at our table. It’s festive, filling, and so easy to share with people you love.

Author: Malika
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Cuisine: American
Diet: Vegan

Nutrition

Serving Size: 160
Calories: 265
Fat: 11
Carbohydrates: 12
Protein: 24