Banana peels and TVP meatless meatloaf

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Banana peels and TVP meatless meatloaf


  • 1 tablespoon of vegetable oil
  • 2 cups of TVP
  • 1 small onion, minced
  • 1/2 green bell peppers and 1/2 red bell pepper, minced
  • 2 tablespoons of soy sauce
  • 2 cups of tomato sauce
  • Water if needed
  • 2 cups of greenish banana peels, finely minced or processed in a food processor (the pells of approx. about 6 large bananas)
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of dry sage
  • 1/2 teaspoon of dry oregano or dry thyme
  • 1/4 teaspoon of smoked paprika
  • 1/4 teaspoon of garam masala, or tandoori masala, or curry powder
  • 1/4 teaspoon of black pepper
  • 4 tablespoons of ground flaxseeds diluted in 9 tablespoons of water
  • 1 tablespoon of homemade vegan bouillon (recipe below)
  • 1 cup of breadcrumbs
  • 1/4 cup of cornstarch
  • Salt to taste
  • 1 large carrot, cooked and cut lengthwise
  • Green beans, blanched
  • Vegan sausage
  • Vegan cheese cut lengthwise
  • Oil for greasing the loaf pan
  • 3 tablespoons of vegan mayonnaise
  • 1 tablespoon of soy sauce
  • 3 tablespoons of ketchup
  • 1/2 tablespoon of barbecue sauce
  • 1 tablespoon of apple cider vinegar


  1. Add the onions and the green and red peppers to a skillet with a tablespoon of vegetable oil, sauté for 2 minutes, add the TVP and the tomato sauce and cook until the TVP is soft and the tomato sauce water is gone, you should end up with a moist mixture, and not a wet and watery one. Reserve.
  2. Add the remainder of the ingredients up until the salt, mix well until all is incorporated.
  3. Grease a loaf pan, add the parchment paper with some extra paper left on the sides so you can lift the meatless loaf when it's ready to be removed from the loaf pan.
  4. Add half of your meatless meatloaf mixture
  5. Add the vegan cheese, the green beans, the vegan sausages, and the carrots very tightly, preferably on top of each other
  6. Cover with the rest of the mixture, be careful not to dislocate the vegetable filling.
  7. Brush it with the mayo glaze mixture, then put the meatless meatloaf in a 375℉ preheated oven for 35 to 45 minutes.
  8. Remove from the oven, then add the ketchup glaze. Wait about 15 minutes before removing the meatless loaf from the pan then place it onto a serving plate.
  9. Garnish with the herbs of your preference and either grape, cherry tomatoes, prune, peaches, just use your creativity and make it pretty!


  • You can add a little bit of water or olive oil if you think your meatless meatloaf is too tough or too dry. If adding olive oil, do not exceed one tablespoon, if you think it is still dry, add some water. 
  • I save the banana peels by freezing them every time I eat or use bananas for recipes, so thats why I never waste any bananas 
  • I have used greenish bananas for this recipe and I for this reason I have not scraped the peels inner part, however, if you using yellow bananas, I advise you to scrape the peels white inner part to avoid the risk of any unwanted sweetness in your meatless meatloaf. 
  • If you dont want to use banana peels, you can easily substitute for cooked beans, cooked chickpeas, cooked lentils or even firm tofu. Just remember to drain the aforementioned legumes very well and to squeeze the water from the tofu so your meatless meatloaf dont end up too soft and falling apart due to the excess water.