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HP Meatless Loaf (high protein)


  • 1 cup vegetable broth (for flax egg)

  • 30g flaxseed meal

  • 100g yellow or white onion diced

  • 100g carrots diced

  • 100g celery diced

  • 1 small jar of pimentos

  • 3 cloves of garlic diced

  • 112g of meatless crumbles

  • 1 tbsp tamari or aminos

  • 2 tsp thyme

  • 1/8 tsp cayenne pepper

  • 1/8 tsp black pepper

  • 1/4 tsp fennel seeds

  • 40g garbanzo bean flour

  • 75g red lentils (cooked, but the weight is before cooking)

  • 2 slices protein bread

  • 1/4 cup hot tea water

  • 4 cups frozen broccoli (to serve on the side-1 cup per serving)


  1. Preheat oven to 350F and line loaf pan with parchment paper.

  2. In a small bowl, whisk the flax seed and 1/2 cup of the broth and set aside.

  3. In a large pot, add the onions  and cook until translucent, about 4 minutes.

  4. Add the carrots, celery and cook for 2-3 minutes until tender

  5. Add pimientos and garlic

  6. Once everything is combined, lower heat and add meatless crumbles, veggie broth, aminos, thyme, salt, cayenne pepper, fennel seeds and black pepper.   Allow the crumbles to absorb all the liquid

  7. Once the liquid is absorb, slowly add the flax egg mixture and garbanzo bean flour and the lentils.  Fold until reaching a sticky mixture

  8. Transfer mixture to loaf bad and press down and spread evening

  9. Bake for 1 hour,  add gravy on top if desired

  10. 10.Let cool before slicing and serving.

Video where I make this recipe:

Download the printable PDF right here: (If you get an error message, it is because your browser is blocking pop-up windows. Change your settings to allow pop-ups from

Meatless protein loaf
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1 Comment

Deborah Weisblatt
Deborah Weisblatt
Mar 28

Is meatless crumbles the same as TVP?

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