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Vegan Meatloaf

Updated: Apr 10

by Olivia Wong

This recipe uses our Organic Crunchy Mix, walnuts and portabella mushrooms in place of meat. Combined, they add taste and texture which elevate this dish and satisfies even meat eaters.

Our Organic Crunchy Mix contains mung beans, green lentils, red lentils, green peas and adzuki beans which have been soaked so they are ready to use. They are free of additives and preservatives which are sometimes found in canned beans.

For this recipe all you need to do is dice, chop or mince the mushrooms, walnuts and garlic, mix all the ingredients and pop it in the oven. It's that easy!

It serves 2 or 3 and tastes great as a leftover.


6 oz Fullei Fresh Organic Crunchy Mix

4 oz portabella mushrooms (diced)

2 garlic cloves (minced)

1/2 cup walnuts (chopped)

1/2 cup oats

1/4 cup marinara spaghetti sauce

3 tbsp olive oil

2 tbsp flaxseeds + 6 tbsp water (mix and let sit 5 minutes before adding to the rest of the ingredients)

1/4 tsp. oregano

1/4 tsp. onion powder

1/4 tsp. salt (less if desired)

dash black pepper


1. Preheat oven to 375 degrees Fahrenheit

2. mix ingredients in a large bowl

3. transfer to a meatloaf pan

4. bake approximately 45 minutes until browned on top and somewhat dry inside


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1 Comment

David Sabghir
David Sabghir
Dec 29, 2023

The recipes look fabulous and Healthy. I make a smoothie with different milks, e.g. almond, oak, or vegetable juice from a Hurom, (perhaps include some fiber), juice wheatgrass, a banana, beet powder, fresh sprouts, cinnamon and ginger powder, sometimes ice, chocolate powder (Trader Joe's), put in a Nutribullet, or another fabulous blender, such as an ancient Vitamix (3600) or the fabulous Ninja Professional (1000) blender, try it. If too grainy, throw it into the Vitamix for a short while. Toss in more sprouts, (Greenlife 3000).

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