Vegan Meatloaf
Ingredients:
- 2 cups cooked lentils
- 1 cup finely chopped mushrooms
- 1 cup rolled oats
- 1/2 cup walnuts, finely chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp ground flaxseed mixed with 5 tbsp water
- 2 tbsp soy sauce or tamari
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 cup ketchup, for glaze
- 1 tbsp maple syrup, for glaze
Features:
Gluten-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Pulse the lentil mixture until just combined, stopping while it's still a little chunky — over-processing turns it into a paste and the loaf loses its texture. Press the mixture firmly into the pan so it holds together when sliced.
Instructions:
- Preheat & Prep: Preheat the oven to 375°F (190°C) and line a loaf pan with parchment paper.
- Sauté the Vegetables: Heat a splash of oil in a pan and sauté the onion, garlic, and mushrooms until softened, about 5-7 minutes.
- Process the Base: In a food processor, pulse the lentils, oats, and walnuts until combined but still a bit chunky.
- Combine: Transfer to a large bowl and add the sauteed vegetables, flax mixture, soy sauce, tomato paste, smoked paprika, thyme, and salt. Mix well.
- Press into the Pan: Press the mixture firmly into the prepared loaf pan.
- Make the Glaze: Whisk together the ketchup and maple syrup and spread over the top of the loaf.
- Bake: Bake for 40-45 minutes, until firm and lightly browned on top.
- Cool & Slice: Let cool for 10 minutes before slicing.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
A few ingredients do most of the work in this recipe. The cooked lentils adds hearty plant protein and body to the dish. The finely chopped mushrooms adds a savory, meaty depth. The rolled oats adds hearty texture and a subtle nuttiness. The walnuts adds crunch and a toasty, nutty richness.
Vegan Meatloaf
Ingredients:
- 2 cups cooked lentils
- 1 cup finely chopped mushrooms
- 1 cup rolled oats
- 1/2 cup walnuts, finely chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp ground flaxseed mixed with 5 tbsp water
- 2 tbsp soy sauce or tamari
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 cup ketchup, for glaze
- 1 tbsp maple syrup, for glaze
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The cooked lentils adds hearty plant protein and body to the dish. The finely chopped mushrooms adds a savory, meaty depth. The rolled oats adds hearty texture and a subtle nuttiness. The walnuts adds crunch and a toasty, nutty richness.
Prep:
Pulse the lentil mixture until just combined, stopping while it's still a little chunky — over-processing turns it into a paste and the loaf loses its texture. Press the mixture firmly into the pan so it holds together when sliced.
Instructions:
- Preheat & Prep: Preheat the oven to 375°F (190°C) and line a loaf pan with parchment paper.
- Sauté the Vegetables: Heat a splash of oil in a pan and sauté the onion, garlic, and mushrooms until softened, about 5-7 minutes.
- Process the Base: In a food processor, pulse the lentils, oats, and walnuts until combined but still a bit chunky.
- Combine: Transfer to a large bowl and add the sauteed vegetables, flax mixture, soy sauce, tomato paste, smoked paprika, thyme, and salt. Mix well.
- Press into the Pan: Press the mixture firmly into the prepared loaf pan.
- Make the Glaze: Whisk together the ketchup and maple syrup and spread over the top of the loaf.
- Bake: Bake for 40-45 minutes, until firm and lightly browned on top.
- Cool & Slice: Let cool for 10 minutes before slicing.
