Vegan Grain Free Meatloaf


Organic Ingredients 

  • 1 tbsp olive oil
  • 4 portobello mushrooms roughly chopped
  • 2 carrots peeled and cut into chunks
  • 1 medium onion roughly chopped
  • 1 small zucchini cleaned and roughly chopped
  • 1 cup chopped celery
  • 4 cloves minced garlic
  • 1 cup walnuts
  • 2 tablespoons gluten free tamari sauce
  • 3 tablespoons nutritional yeast
  • 3 tablespoons tomato paste
  • black pepper
  • 1 tbsp Dijon mustard
  • 1/3 cup Omega3NutraCleanse





  1. Pre-Heat the oven to 350F.
  2. Place the mushrooms into the bowl of a food processor and pulse about 4 times until they appear crumbly. Remove and place into a mixing bowl.
  3. Add the carrots, onions, garlic, celery and zucchini to the food processor and process until crumbly.
  4. Heat the oil in a pan over medium heat and add the veggie mixture and mushrooms.
  5. Cook for approximately 5 minutes until the vegetables begin to soften, and they release their liquid.
  6. Reduce the heat to low and cook for approximately 10 minutes longer until the liquid cooks off. Place into a bowl.
  7. Process the walnuts in the food processor until they become crumbly and add them to the bowl with the vegetables.
  8. Add the tamari sauce, tomato paste, Dijon mustard, black pepper and combine.
  9. Next add the nutritional yeast and Omega3Nutracleanse and let it stand for 10 minutes as it thickens up and cools down.
  10. Place mixture into a loaf pan that's been lined with parchment paper.
  11. Bake for 40 minutes.