Portobello Meatloaf and Gravy [Vegan]

Vegan Portobello Meatloaf with mashed potatoes and gravy.

It used to be that one of the few dishes I missed from my omnivore days was meatloaf. I made a killer meatloaf! However, since the main ingredient was - well - MEAT, I had pretty-much decided that I wouldn't be able to "veganize" that recipe with much success. Sure, I could have used one of the meat-like substances that the evil food geniuses have come up with, but I've really been trying to stay away from processed foods as much as humanly possible. Therefore, it was a real serendipity when I ran across a package of ten portobello mushrooms at my local Smart & Final for only $2.79!? Really? That's roughly one-third the cost of portobellos at my local grocery store. Now...what to do with them....
;-)

As many of you may know, portobello mushrooms have an aroma and flavor that closely resembles that of beef - so much so that my dog paid a visit to the kitchen while I was cooking to see if I had finally gone back to my meat-eating ways! (Sorry Sydney Blue) The mushrooms give this recipe the flavor, while the legumes and barley provide the texture and the bread crumbs are the glue that holds it all together. My husband likens the flavor to Salisbury steak, which is high-praise indeed!

The major ingredients are Portobello (portobella) Mushrooms, Fresh Garlic, Pearl Barley and Lentils which pack a powerful punch of pure healthy, low-fat food. (Something the old meatloaf recipe couldn't promise!) The dish requires a bit of prep-time, but if you cook the barley and legumes according to package directions ahead of time and store them in the fridge, it makes the process quick and easy.

Shopping / Ingredient List

Portobello Mushrooms (about 9 medium or 6 large)
Pearl Barley (cooked according to package directions, then cooled)
Lentils (cooked according to package directions, then cooled)
Bread Crumbs (homemade or store bought)
Head of Garlic (about 8-10 cloves - add more or less to taste)
Onion (1 large or 1 1/2 medium)
Vegetable Stock (store bought or homemade)
Vegetable Oil
Salt
Flour
Soy Sauce
Apple Vinegar

Recipe for Portobello Meatloaf and Gravy
(makes one large loaf, half recipe for small loaf pan)

Preheat oven to 375 degrees

The Meatloaf:

Chop up an entire head of garlic - about 8-10 cloves. (Don't worry, you'll need it. The lentils and barley are quite bland without it)
Dice the onion, set aside.
Cut 6 medium or 4 large mushrooms into 1/2 inch cubes (to use in the meatloaf), set aside.
Slice thin, then cut in half 3 medium or 2 large mushrooms (to use in the gravy), set aside.

In your food processor, pulse together:
Diced onion, chopped garlic and 2 cups cooked barley. Transfer to large mixing bowl.
Cubed mushroom and 1 cup cooked lentils. Transfer to large mixing bowl.

In a large mixing bowl, combine:
The above ingredients from the food processor with the remaining
1 cup cooked barley
1 cup cooked lentils
2 tsp salt
2 cups bread crumbs
mix thoroughly to combine all ingredients.

Firmly press mixture into a nonstick or lightly sprayed large loaf pan (this is necessary to get the meaty texture), then place in 375 degree oven for one hour.

The Gravy:

In a large skillet on medium heat, pour:
1/4 cup olive, canola or vegetable oil. Heat for a minute, then add:
1/2 cup whole wheat flour
mix to make a roux 
add mushrooms with 4 cups of vegetable stock by pouring just a little bit of the stock at a time while constantly stirring the roux to keep your gravy nice and smooth.
When you've added the entire 4 cups of vegetable stock, 3 Tbsp Soy Sauce, 2 Tbsp Apple Cider Vinegar, then turn the heat down to simmer and let it go while the meatloaf cooks.

The Potatoes:

Peel a bunch of potatoes (OK, one per person) and add to boiling water - carefully -for about 15 minutes.
Drain, then whip with either rice milk or vegetable stock until smooth and creamy.

Needless to say, with a meatloaf this big, there will be leftovers! But that's all part of the plan. Slice that thing up and put the slices on a cookie sheet in the freezer (use some wax paper so it doesn't stick) and you'll have a quick and tasty meal in your freezer for all those nights when you just want something easy for dinner. Pair it with some leftover gravy, some roasted veggies or tossed salad, and you've got a mid-week feast! (Take frozen meatloaf and reheat in 350 degree oven for 12-15 minutes)