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HOMEMADE 'BEYOND MEAT' MEATLOAF RECIPE on a plate surrounded by side dishes, miso gravy, and cranberry sauce

Homemade "Beyond Meat" Meatloaf with Miso Gravy

  • Author: Allison
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x


You asked, I delivered! The runaway popularity of my Homemade “Beyond Meat” burgers resulted in this new and improved version of homemade Beyond Meat made with farro, mushrooms, walnuts, and tempeh. I’ve created a holiday-appropriate homemade “Beyond Meat” meatloaf for a vegan-friendly Christmas main course.


  • 1 8-oz block of organic tempeh
  • 2 1/2 cups cooked farro
  • 1 cup finely chopped walnuts
  • 2 cups finely chopped cremini mushrooms
  • 3 tbsp finely shredded peeled beet
  • 3/4 cup oat flour
  • 2 tbsp ground flax
  • 4 garlic cloves, minced
  • 2 tbsp tamari
  • 2 tbsp nutritional yeast
  • 1 tbsp Worcestershire sauce (look for a vegan brand, like Wizard’s)
  • 2 tbsp balsamic vinegar
  • 2 tbsp barbecue sauce
  • 1 tbsp Dijon mustard
  • 1 1/2 tsp dried thyme
  • 1 1/2 tsp dried rosemary
  • Big pinch of fine sea salt
  • Freshly ground black pepper to taste
  • 2 tbsp vegan mayonnaise
  • 2 tbsp vegan butter (I use Miyoko’s organic for palm oil-free) OR extra virgin olive oil


  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 5 garlic cloves, minced
  • 1 cup quartered crimini mushrooms
  • 2 1/2 cups vegetable broth
  • 1/4 cup plus 3 tbsp light spelt flour or all purpose flour
  • Pinch each sea salt and black pepper
  • 3 tbsp chickpea or light miso
  • 3 tbsp nutritional yeast
  • 1/2 tsp apple cider vinegar


  1. Preheat the oven to 350 degrees F and line a 9×5-inch loaf pan with parchment paper for easy lift out.
  2. Crumble the tempeh into small pieces and place in a large bowl. Add the cooked farro and mash slightly with a potato masher.
  3. Add the finely chopped walnuts and mushrooms, followed by the shredded beet, oat flour, flax, garlic, tamari, nutritional yeast, Worcestershire sauce, balsamic vinegar, barbecue sauce, Dijon, thyme, rosemary, salt, pepper, mayonnaise, and vegan butter/oil. Stir to combine and then mash with a potato masher a few times again.
  4. Transfer the mixture into the prepared loaf pan and bake for 50-60 minutes, or until fragrant and firm/crispy on top.
  5. Leave it in the pan to cool for 15 minutes, then lift out using the parchment paper overhang and place on a wire rack to cool for 15 minutes more.
  6. While the loaf is cooling, prepare the miso mushroom gravy. Warm the oil in a medium saucepan over medium heat and add the onion and garlic. Cook for 3 minutes, stirring occasionally, then add the mushrooms. Cook 8-10 minutes, until mushrooms are nicely browned and liquid has mostly evaporated. Whisk together the vegetable broth, flour, chickpea miso, and nutritional yeast in a bowl and add to the pot. Cook until thickened, about 3 minutes. Finally, add the apple cider vinegar. Transfer the mixture to a blender and blend until smooth, then pour back into the pot and keep warm over low heat until ready to serve.


You can probably make a soy-free meatloaf by replacing the tempeh with 2 cups of cooked chickpeas or lentils, and the tamari with coconut aminos. I haven’t tried this yet, so do so at your own risk! You can make a gluten-free meatloaf by replacing the farro with an equivalent amount of cooked quinoa or buckwheat, and the flour in the gravy with gluten-free all purpose flour.

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