Vegan Lentil Meatloaf
Ingredients
The loaf
-
1½
cups
dry brown lentils
-
4½
cups
vegetable broth
-
1
cup
coarsely chopped white onion
-
4
ounces
coarsely chopped white mushrooms
-
1
tablespoon
olive oil
-
½
teaspoon
salt
-
½
cup
raw walnuts
-
3
tablespoons
tomato paste
-
15
ounces
canned chickpeas
-
¾
cup
rolled oats
-
2
tablespoons
ground flaxseed
-
6
tablespoons
water
-
1
tablespoon
light brown sugar
-
2
teaspoons
soy sauce
-
2
teaspoons
vegan Worcestershire sauce
-
1
tablespoon
nutritional yeast
-
1
teaspoon
dry oregano
-
1
teaspoon
red pepper flakes (optional)
-
½
teaspoon
smoked paprika
-
½
teaspoon
chili powder
-
¼
teaspoon
black pepper
The sauce
-
½
cup
ketchup
-
¼
cup
light brown sugar
-
2
tablespoons
apple cider vinegar
-
1
tablespoon
spicy brown mustard
-
½
teaspoon
onion powder
-
½
teaspoon
garlic powder
Instructions
- Cook the lentils in vegetable broth until tender, about 15 minutes, then drain.
- Pulse the onion and mushrooms in a food processor until finely chopped.
- Sauté the onion and mushroom mixture in olive oil with salt for 6-8 minutes.
- Pulse the walnuts in the food processor until broken down, then add to the skillet with tomato paste and cook for 2 more minutes.
- In the food processor, pulse the lentils and chickpeas until crumbly, then set aside.
- Make oat flour by processing rolled oats until fine.
- Combine ground flaxseed and water to make a flax egg and let it rest for 5 minutes.
- In a large bowl, mix the mushroom mixture, lentils, chickpeas, oat flour, and remaining ingredients until well combined.
- Transfer the mixture to a greased loaf pan and shape into a loaf.
- Bake at 350°F for 45-50 minutes until golden on top.
- Let the loaf rest for 5 minutes, then remove from the pan and shape if necessary.
- Mix the sauce ingredients and brush over the loaf before serving.
Nutrition Facts (estimated)
Servings
6 servings
Calories
520
Total fat
12g
Total carbohydrates
82g
Total protein
25g
Sodium
565mg
Cholesterol
0mg
You might also like