Vegan Meatloaf Cake is delicious and easy to make. It’s hearty and is a fun dinner idea for kids! It uses commonly found ingredients and takes less than an hour to make.
I started out planning to make regular vegan meatloaf but had packed away the regular meatloaf pans. All I had in my current kitchen was a couple of round cake pans. Hmm … Why not meatloaf cake?! And it’s so easy to make.
Here’s the RECIPE VIDEO
Vegan Meatloaf Cake with TVP
This vegan meatloaf cake uses TVP for a meaty texture and oats to bind it all together.
Add the spices … garlic powder, onion powder, chives …
Then rehydrate it all with boiling water.
Stir in your favorite barbeque sauce and spread evenly in cake pans.
Spread a little more barbeque sauce on the top and bake at 350 degrees F for about 30 minutes.
So easy, so fun, and so delicious!
To finish it off, I sprinkled on some chives and bac-o-bits, which are accidentally vegan!
Vegan Meatloaf Cake
Vegan Meatloaf Cake is delicious and easy to make. It's hearty and is a fun dinner idea for kids! It uses commonly found ingredients and takes less than an hour to make.
- 1 cup tvp dry
- 1 cup quick cook oats
- 3 tablespoons tapioca flour or another flour if tapioca is unavailable
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons dried minced onion
- 2 tablespoons chives
- 2 teaspoons finely ground flax seed
- 1 teaspoon smoked paprika
- 1 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1/3 cup barbeque sauce, divided or ketchup - reserve half to spread on top
- 1 teaspoon spicy brown mustard or your favorite
- 2 cups boiling water
- 3 cups mashed potatoes
Place all the dry ingredients into a large mixing bowl and stir to combine well. Stir in the barbeque sauce or ketchup and mustard.
Pour in the boiling water and mix until all the ingredients are moistened and begin to rehydrate and stick together.
Let the mixture rest for a few minutes.
Divide the mixture into two 8" nonstick cake pans and spread evenly.
Add a bit more barbeque sauce or ketchup to the top.
Bake at 350 degrees F for 30 minutes, until the meatloaf has firmed and the sides are starting to brown.
Make about 3 cups of your favorite mashed potatoes while the meatloaf bakes. Instant or homemade both work.
Remove the meatloafs from the oven when done. Allow them to cool for a few minutes until cooled enough to handle. Lift one meatloaf out of the pan using a spatula (and dexterity!).
Place one meatloaf on a suitable plate or cake stand and spread with about a cup or so of mashed potatoes. Just like when frosting a cake, place the second meatloaf on top of the mashed potatoes layer and add more mashed potatoes to the top.
Add a sprinkle of dried chives and bac-o-bits.
Cut like a cake and serve while still warm. Add a splash of gravy, if desired.
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Here are some more hearty vegan recipes you may enjoy!
This vegan butter burger is absolutely delicious. It can be made as greasy, gooey, cheesy comfort food … there’s also a healthier option without butter or oil and it’s still delicious. Both versions are simple to make using commonly available ingredients.
This vegan breakfast sausage is juicy, tasty, and delicious, just like what I remember my dad making us when we were kids.
This Smoky Rosemary Hummus recipe is delicious and easy to make. It takes just a few minutes and uses simple ingredients found on hand in most pantries.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.