There are so many Southern foods that I believe people who aren’t familiar with veganism refuse to believe can be made vegan and also tasty. Meatloaf is one of those food. Our one bowl vegan meatloaf will impress and delight those skeptics. Growing up, a lot of our meals were based around a meat with maybe one or two sides. Being vegan, you really have to escape that idea, and it opens up so many doors because you really have to step out of your comfort zone when you first start out on your journey. For the past few years I’ve been vegan, I have had so many different types of food I had not tried previously and hello, I cook! Ask anyone who has known me in my pre-vegan days, but I never cooked. I hated it. I was terrible at it. But now I run a food blog with my best friend and cook several times a week to share delicious recipes with all of you!
This recipe was requested by one of my best friends, Jeanette (who was in our NYC video!), and I finally came through and made a super delicious vegan meatloaf recipe. This one is not only vegan, but also gluten free and oil free! The base is tofu and black eyed peas. Throw in some spices, onions, and tomato paste, and you are good to go!
What is your Southern food? Let us know in the comments!
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Pin Our Vegan Meatloaf
- 1 15 oz can of black eyed peas
- 1 12 oz block of extra firm tofu, drained and pressed
- ½ diced onion
- 1 6oz can of tomato paste
- ¼ cup diced pecans
- 1 tsp rosemary
- 1 tsp salt
- 1 tsp pepper
- 1 tsp thyme
- 1 tbsp Sriracha (optional)
- Preheat oven to 350.
- Mash your black eyed peas in a bowl.
- Crumble your tofu into the bowl and add the remaining ingredients and mix until well combined. It should hold together well in the bowl.
- Place into a greased loaf pan or even muffin tins.
- Bake for 45-60 minutes.
- Let sit and cool for 10 minutes.
- Serve from the loaf pan or flip it over onto a plate.