Vegan meatloaf with tomato and seitan from Isabel Boerdam Isabel Boerdam can be prepared in 45 minutes. You make this dish with Coconut flour & ORAC + chili botanico-mix from Amanprana. This recipe from the Belgian kitchen is delicious as Main dish & meat substitute. It also fits perfectly in a Vegetarian & Vegan diet.

Ingredients for vegan meatloaf with tomato and seitan

  • 400 grams of Teriyaki Protein Tops (Bertyn) or 400 grams of vegetarian pieces marinated in soy sauce
  • 1 tablespoon Orac + Botanico Mix
  • 2 onions, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 250 grams of mixed raw nuts
  • 200 grams sun-dried tomatoes
  • 50 grams of coconut fibers
  • 100 grams of oat flakes
  • 5 tablespoons flaxseed with 5 tablespoons hot water, soaked for 15 minutes
  • 1 red bell pepper, diced
  • handful fresh parsley, finely chopped
  • salt and pepper to taste

Preparation of vegan meatloaf with tomato and seitan

  1. Grease a cake tin and preheat the oven to 200 degrees Celsius.
  2. Prepare the linseed with the tablespoons of hot water and let it soak for 15 minutes or longer until it starts to get a bit slimy.
  3. Now it is a good substitute for egg.
  4. Heat oil in a pan and fry the onion until it starts to become translucent.
  5. Add the seitan tops and let it simmer together with the garlic and Botanico Mix and let it simmer until the sauce has reduced. Finally, remove the cinnamon stick, bay leaves and cloves from the pan, as they are not pleasant to chew.
  6. In the meantime, put the raw nuts, sun-dried tomatoes and coconut fibers in a food processor and pulse to a coarsely chopped, mixed mass.
  7. Put the seitan and nut mix together in a bowl, add the oats, linseed mix, red pepper and parsley and mix until firm. Season with salt and pepper.
  8. Spoon the mixture into the greased pie or cake tin and bake for 45-60 minutes until golden brown and cooked through. Let the vegan meatloaf cool for 20 minutes.

Tip from Isabel Boerdam:

Make a simple green salad with, for example, avocado, cherry tomatoes and pine nuts for this vegan meatloaf. A great combination!


Isabel Boerdam Isabel Boerdam

Isabel Boerdam is vegetariër sinds haar negende. In 2013 startte ze haar blog dehippevegetarier.nl dat inmiddels door 100.000 unieke bezoekers per maand wordt bezocht. Haar blog leidde in april 2016 tot haar gelijknamige boek de hippe vegetariër en heeft ervoor gezorgd dat ze nu van haar passie haar werk kan maken. Isabel treedt op als gastschrijver voor diverse lifestyle-magazines en bedrijfsbladen, adviseert bedrijven over hoe ze kunnen inspelen op de flexitarische consument, geeft kookworkshops en presentaties, en ontwikkelt zichzelf zo tot de vegetarische food-expert van Nederland. Van 5-11 maart 2018 lanceert Isabel de Nationale Week Zonder Vlees in Nederland. Op naar heel Nederland een dagje minder vlees!