Hickory Smoked Not-meatloaf Recipe

Prepare flax egg and aromatics

Preheat oven to 375°F (190°C). In a small bowl whisk together ground flaxseed and 6 tablespoons water; set aside to thicken (5–10 minutes). Finely dice the onion and sauté in 1 tablespoon olive oil over medium heat until soft and translucent, about 6–8 minutes. Add grated carrot and minced garlic and cook 2–3 minutes more until softened. Remove from heat and let cool slightly.

Process tempeh

Crumble or pulse the smoked tempeh in a food processor until it reaches a coarse, ground-meat texture. You want small, irregular pieces — pulse in 6–8 short bursts, scraping down the bowl as needed.

Mix loaf

In a large bowl combine the processed tempeh, sautéed onion/carrot/garlic, oats (lightly pulsed), breadcrumbs, tomato paste, soy sauce, liquid smoke, maple syrup, Dijon, chopped parsley, flax 'egg', salt, pepper, and remaining 1 tablespoon olive oil. Mix thoroughly until the mixture holds together when pressed; if too wet add a few tablespoons of breadcrumbs, if too dry add 1–2 tablespoons water or plant milk.

Shape and glaze

Line a loaf pan with parchment or lightly oil it. Press the mixture into the pan, smoothing the top. In a small bowl whisk together the Hickory Glaze ingredients (ketchup, maple syrup, 1/2 tsp liquid smoke, apple cider vinegar, pepper). Spread half of the glaze over the loaf.

Bake

Bake in preheated oven 45–55 minutes, uncovered, until firm and edges are lightly browned. Ten minutes before the end of baking, remove loaf, brush with remaining glaze, then return to oven to finish. Let rest 10 minutes before slicing.

While loaf bakes, toss quartered potatoes and smashed garlic with 2 tablespoons olive oil, rosemary, salt, and pepper in a large bowl. Spread in a single layer on a rimmed baking sheet. Roast in the same 375°F (190°C) oven for 35–45 minutes, turning once halfway, until golden and crispy on the edges and tender inside. If potatoes finish before loaf, keep warm and loosely tented with foil.

About 15 minutes before serving, melt vegan butter in a medium saucepan over medium heat. Whisk in flour and cook 1–2 minutes to form a blond roux. Gradually whisk in vegetable broth until smooth. Add soy sauce, vegan Worcestershire, optional 1/4 tsp liquid smoke, salt and pepper. Simmer gently, whisking occasionally, for 5–8 minutes until thickened to a gravy consistency. Taste and adjust seasoning. If too thick, whisk in a little more broth; if too thin, simmer a few minutes longer.

In a skillet over medium heat, melt 2 tablespoons vegan butter. Add 2 tablespoons flour and cook 1 minute. Whisk in 1 cup plant milk gradually until smooth. Add thawed corn and simmer, stirring occasionally, for 5–6 minutes until sauce thickens and coats the corn. Stir in 1 teaspoon maple syrup, salt and pepper to taste. Keep warm until serving.

Heat 1 tablespoon olive oil or vegan butter in a large skillet over medium heat. Add minced shallot and cook until soft, 2–3 minutes. Add garlic and cook 30 seconds. Add the spinach in batches, stirring until wilted (about 3–4 minutes total). Reduce heat to low and stir in the vegan cream cheese or cashew cream until melted and evenly coats the spinach. Season with nutmeg, salt, and pepper. If mixture seems too thick, add 1–2 tablespoons water or plant milk to loosen. Keep warm.