Vegan Meatloaf
Ingredients
The meatloaf
-
2
teaspoons
coconut oil
-
¼
cup
chopped red onion
-
2
stalks
celery, chopped
-
5
cloves
garlic, minced
-
15
oz.
can of chickpeas, drained and rinsed
-
1¾
cups
freshly cooked brown lentils or 15 oz. can, drained and rinsed
-
2
teaspoons
liquid smoke
-
2
teaspoons
vegan Worcestershire sauce
-
1¼
cups
breadcrumbs
-
½
teaspoon
sea salt
-
½
teaspoon
ground black pepper
-
3
tablespoons
flax eggs
-
3
tablespoons
tomato paste
-
½
teaspoon
thyme
The tomato glaze
-
2
tablespoons
tomato paste
-
2
teaspoons
apple cider vinegar
-
1
tablespoon
maple syrup
-
¼
teaspoon
sea salt
Instructions
- Prepare the tomato glaze by mixing tomato paste, apple cider vinegar, maple syrup, and sea salt in a small bowl.
- Preheat the oven to 375°F (190°C) and line a loaf pan with parchment paper.
- Heat coconut oil in a skillet over medium heat and sauté garlic, red onion, and celery until softened.
- In a large bowl, combine sautéed vegetables with chickpeas, lentils, liquid smoke, vegan Worcestershire sauce, breadcrumbs, sea salt, black pepper, flax eggs, tomato paste, and thyme.
- Mix the ingredients slightly, then transfer to a food processor and pulse until combined, ensuring not to over-pulse.
- Scoop the mixture into the prepared loaf pan, smooth the top, and pour the tomato glaze over it.
- Bake for 45 to 60 minutes, until a toothpick comes out mostly clean.
- Allow the meatloaf to cool in the pan for 10 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
218
Total fat
3.4g
Total carbohydrates
38.4g
Total protein
10.5g
Sodium
498mg
Cholesterol
0mg
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