An Old Favorite Remade

Years ago Melissa found a recipe for what would become one of our obsession favorites. It was a play on the American classic meatloaf and Bacon Cheeseburgers. Combine them into one and you have one of the best dinners ever, literally ever. Now obviously having become vegan we can no longer eat beef or pork. Over the last few years I have made a few different versions of vegan meatloaf and have experimented with different cheeses and bacons. It never even dawned on my to try and make our old favorite once i had perfected all the different elements of it independently. Until now. I went for it and it was a great throwback to an old favorite.




Mushroom Bacon


  • 1 TB olive oil
  • 1/4 tsp salt
  • 3/4 tsp liquid smoke
  • 1 tsp sesame oil
  • 1/2 tsp smoked paprika (optional)
  • 2 cups shiitake mushroom caps, sliced thinly


  • 1) Preheat oven to 350. Place a silpat over a baking sheet, set aside.
  • 2) Combine all of the ingredients except for the sliced shiitake into a bowl. Whisk to combine.
  • 3) Add in the sliced shiitake, and stir gently to combine. Allow to marinate for 20 minutes to an hour.
  • 4) Place the shiitake in a single layer onto a baking sheet lined with parchment paper. Bake for 10 minutes, flip, then bake for an additional 15 minutes. Increase the heat to 375, then bake for 10 minutes more. Flip, then finish for 10 more minutes. Keep an eye on them towards the end to ensure they do not burn.
  • 5) Remove from the oven and place on paper towels to drain. As they drain, the edges will become crispy. Serve immediately.
  •  *Baking times will differ based on the thickness and type of shiitake you are using. After baking for 15-20 minutes, just keep an eye on them to prevent burning ingredients





  • ¼ -1/2 Cup Raw Cashews (soaked overnight)
  • 1 Cup Water
  • 3 Tablespoons Tapioca Starch (also known as Tapioca Flour)
  • 3 Tablespoons Nutritional Yeast
  • 2 Tablespoons Lemon Juice
  • 1½ teaspoon Salt (or to taste)
  • 1½ teaspoon White Miso Paste
  • 1 teaspoon Paprika
  • 1 teaspoon Maple Syrup or Agave
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Turmeric
  • ¼ teaspoon Garlic Powder
  1. To soften the cashews: Boil them for 10 minutes until soft. OR soak the cashews for four hours or overnight. Drain before using.
  2. To make the nacho vegan nacho cheese: Add the softened cashews, water, and all the remaining ingredients to a blender, and blend until smooth. It will be very watery.
  3. Pour into a small saucepan and heat over medium-high heat, while stirring. If you don’t have a high-powered blender, you may want to pour the liquid through a fine mesh strainer or cheesecloth into the pot, to remove any cashew bits that didn’t grind up. This will ensure a smooth cheese texture.
  4. As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for an additional 2 minutes to make sure it has firmed up completely.




  • 2-14 oz. cans or 3 1/3 cups cooked chickpeas, drained and rinsed
  • 1 onion, diced
  • 2 celery stalks, chopped
  • 2 carrots, diced
  • 2 garlic cloves, minced
  • 2 cups panko breadcrumbs
  • 3 tbsp. vegan Worcestershire sauce
  • 2 tbsp. olive oil
  • 2 tbsp. ground flax seeds
  • 1 tbsp water
  • 2 tbsp. tomato paste
  • 1/4 tsp. black pepper
  • 1/4 cup mayonnaise
  • 1/4 teaspoon salt
  • 1/3 cup ketchup
  • 2 tablespoons prepared mustard


  1. Preheat oven to 375°. Lightly oil a 9 inch loaf pan. Or I like to use a silicone pan since it’s easier to get food out of
  2. Place the chickpeas in a blender or food processor and pulse to break them up a little.
  3. Combine the water and flax, let sit until thick and egg like consistency
  4. Saute the onions, celery, and carrots until soft. Add the garlic and cook another minute.
  5. Add the cooked veggies to the chickpeas and puree.
  6. Place puree in a bowl and add your flax, breadcrumbs, Worcestershire sauce, olive oil, tomato paste, black pepper, mayonnaise, and salt
  7. Mix well
  8. Mix in 1 recipe of cheese. Gently fold on bacon. I made enough bacon for two packages of mushrooms. Mix in as much as you want if you love bacon. Theres no set amount of bacon here.
  9. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into loaf mixture, reserving remaining ketchup mixture.
  10. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 50-60 minutes.
  11. When it’s done it will be a little soft and that’s ok. I like to let mine cool for a few hours in the refrigerator to firm up then slice it and cook it on a flat top to get a little crisp on the outside. Serve any way you want. If it’s soft and you can’t wait then put it in a bowl and eat with a spoon. The taste is all that matters here.

I like my meatloaf with a mash and some veggies so I went with some jicama and grilled bok choy. Again serve however you like.


Bon Appetite!

Chef Drew


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