Vegan Mushroom Meatloaf with Sticky Asian Glaze (Gluten Free)
The first time I made my Aunt’s mind-blowingly delicious meatloaf I was shocked to see how many veggies it contained. She explained that the mashed peas, diced beets, carrots, and onions added layers of flavor and moisture and were the secret reason people begged her for the recipe.
I “replaced” the meat with mushrooms and chickpeas and whipped up an easy addictively sticky glaze to pour over the top. This meat loaf is not as firm a it’s meat based inspiration. Therefore the cooling and letting it settle before slicing is important.
Earlier this week I made a double batch of this to get a head start on dinners for the week. Unfortunately that first night we decimated a whole loaf. The next day half of the second loaf was used up on sandwiches.
Life has been racing forward at a velocity that makes it difficult for me to keep up. I’ve been trying to reorganize the house with an eye to shed at least a third of our worldly possessions and Airbnb our apartment. Yard Sale here I come! Actually today was supposed to be the big day. Our front room and hall are filled to the gills with a thrifter’s dream; a minimalists’s nightmare.
Saturday was forecast to be 70 and sunny but was down graded to 54 and gloomy. I pulled the plug on the yard sale last night. Hanaan and I do not want to sit on our front porch shivering snd huddled around chilling cups of coffee while persistent hagglers try to bargain us down from 75¢ to 45¢ on an ice cream maker worth $200.
Nope. Yard Sales are events. I pictured a perfect spring day in our Mr. Roger’s Neighborhood, the Corries singing from the boom box, friends stopping by for a natter, birds twittering in the blossoming plum trees, children diving head first into huge boxes of games only to emerge dusty and victorious with a box of Pokemon monopoly gripped tightly in their sweaty palms.
I imagined the older Russian lady who eats my gooseberries in summer trying on clothes next to a svelte awkward RISD student. I saw them breaking the ice over a box of my cast off scarfs and summer dresses.
As most of what I own came to me second hand it is only right that it return to the thrifting pool. To misquote the Bible:
Till you return to the yard-sale,
Because from it you were taken;
For you are thrift
And to thrift you shall return.
Next week we head off to Israel to celebrate my Mother-in-law’s 70th Birthday!
“By the sweat of your face
You will eat bread,
Till you return to the ground,
Because from it you were taken;
For you are dust,
And to dust you shall return.”
-Genesis, the Bible not the Band
A deeply flavored mushroom loaf spread with a sticky asian inspired glaze and baked to a deep brown. Serve with mashed potatoes and you'll feel like a 1950s family come to live.
- 4 cups chopped mushrooms, I used button mushrooms
- 2 tbsp oil
- 1/2 cup diced carrots
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 1/2 cup diced celery
- 2 1/2 tbsp ground flax seeds
- 5 tbsp aquafaba, liquid left over form cooking legumes
- 3 1/2 cups cooked chickpeas, drained
- 2 cups I used GF Panko
- 2 tbsp herbes de Provence
- 3 tbsp tomato paste
- 1/2 tsp liquid smoke
- salt and pepper to taste
- 1/3 cup hoisin sauce
- 2 tbsp ketchup
Heat your oven to 400 degrees Fahrenheit and prepare your loaf pan or what ever pan you are using. I use a bread pan and line it with foil or parchment for easy removal of the loaf. If you allow the foil to come up on either side an extra 2-3 inches then you have a good handle for removing the loaf later.
In a small bowl stir together your flax and aquafaba, and set aside to thicken.
In a large sauté pan heat your oil over medium heat and sauté your onions, celery, carrots, mushrooms and garlic. Stir frequently and cook until the mushrooms are cooked down and the carrots begins to soften, about 15 minutes.
While the veggies are cooking give your chickpeas a good mash with a potato masher or your hands. I suppose a food processor would work well here on and off with buses. The chickpeas are going to help work like a glue, a tasty glue, to hold your loaf together.
When your veggies are ready add them to a large bowl with the chickpeas and for in the flax mixture.
Add the rest of your loaf ingredients and mix well. I think this is best done with your hands. really get n there and massage the ingredients together.
Press the mushroom mixture into your desired pan. Really press it into the corners and give the top a good press, if you know what I mean. I think it improves the structural integrity of the loaf.
Mix together your glaze ingredients and spread over the top.
Cover with foil and bake for 25 minutes covered. Remove the foil and bake another 25 minutes uncovered.
Remove form the oven and allow to cool 15 minutes on a rack. Remove from the loaf pan carefully by pulling up on the overhanging foil. Allow to rest another 10 minutes and slice with a serrated knife.