Easy Vegan "Meatloaf"

This is a vegan "meatloaf" that tastes like and has the consistency of regular meatloaf. I used my mom's age-old recipe and veganized it. A little of the tomato sauce can be saved to glaze the top or you can use ketchup. I like making meatloaf sandwiches out of this!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 190 Calories

Ingredients

• 1 cup rolled oats
• salt to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 (15 ounce) can tomato sauce
• 1 (16 ounce) package firm tofu, drained
• 1 (15.5 ounce) can garbanzo beans, drained
• cooking spray
• 1 medium green bell pepper, diced
• 1 pinch oregano, or to taste
• 1 tablespoon dry vegan egg replacer
• 1 (15.5 ounce) can dark red kidney beans, drained

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.

Step 2

Combine garbanzo beans and kidney in a food processor; pulse until smooth. Crumble tofu into the food processor; pulse until well combined and mixture resembles ground meat.

Step 3

Transfer mixture to a large bowl. Add tomato sauce, oats, bell pepper, onion, egg replacer, onion powder, garlic powder, oregano, and salt; mix by hand until combined.

Step 4

Form mixture into a loaf shape and place in the prepared baking dish.

Step 5

Bake in the preheated oven until cooked through, about 1 hour 30 minutes.