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Virginia Spores

Vegan Meatloaf

A hearty, satisfying plant-based meatloaf engineered with savory oyster mushrooms, brown rice, beans, and a sticky-sweet ketchup glaze.

1 Hour 30 Mins

Medium

  • ½ cup ketchup

  • 2 Tbsp. organic sugar

  • 1 Tbsp. apple cider vinegar

  • 1 Tbsp. hot chili sauce

  • 2 Tbsp. vegetable oil

  • 8 oz. oyster mushrooms, sliced

  • 2 medium onions, sliced

  • 2 Tbsp. ketchup

  • 2 Tbsp. vegetable bouillon paste

  • 1 Tbsp. garlic powder

  • 2 tsp. dried oregano

  • 2 tsp. yellow mustard

  • Kosher salt and pepper

  • 1¾ cups cooked brown rice

  • 1 15-oz. can pinto beans

  • ¾ cup quick-cooking oats

  1. Mix ketchup, sugar, vinegar, chili sauce, and salt to make the glaze.

  2. Sauté oyster mushrooms and onions until brown. Add ketchup and soy sauce to reduce. Purée in a processor with bouillon, garlic powder, oregano, mustard, salt, and pepper.

  3. Pulse rice and beans in the processor until coarse, then mix in a bowl with the oyster mushroom paste and oats.

  4. Form into a loaf on a baking sheet, brush with glaze, and bake at 375° for 40-50 mins.

Oyster mushrooms are one of the most nutritionally complete plant foods available. Learn why they belong in your kitchen every week... Read More

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