Baked Vegan Embutido (Filipino Meat Loaf)

This is the vegan version of a well loved Filipino dish called embutido, a meat loaf laden with vegetables.

I recently posted an embutido recipe using ground meat wherein I used beef instead of the customary pork.  Since my success using walnut meat, here, here, and here, I decided to make a vegan version using this to substitute for the beef. The result is pretty close to the carnivore version.

Eating the vegan version conjured the same nostalgic feeling I felt eating the meat version when we had this festive looking meatloaf during fiestas and Xmas holidays.

This can be eaten warm with rice or cold between bread. So good. Blissful comfort.

Baked Vegan Embutido (Filipino Meat Loaf)

• 1 cup walnut
• 1 cup carrots, peeled and cut into large pieces
• 1 whole green pepper, cut into large pieces
• 1/2 cup chopped roasted red peppers from bottle
• 1/2 cup pickle relish
• 1/2 cup raisins
• 2 tbsp onion soup dip mix from a box or homemade (recipe here)
• 1/2 cup bread crumbs
• 1 tbsp chia seeds soaked in 3 tbsp water for ten minutes
• 1 tbsp tomato paste
• 2 tsp soy sauce
• 1 cup cooked sweet potato, peeled and mashed

Preheat oven to 400 degrees centigrade.

Place the first three ingredients in a blender or food processor and pulse till mixed. Transfer the mixture to a bowl and add to it the rest of the ingredients and mix. 

Transfer the mixture into a large loaf pan or two small ones. Bake for 30 or 40 minutes for small loaves or until done.