Vegan Lentil Nut Meatloaf
Ingredients
The mushrooms
-
1
tsp
coconut or avocado oil
-
3
cups
thinly sliced shiitake or cremini mushrooms
-
1 ½
Tbsp
coconut aminos or vegan Worcestershire sauce
-
1
pinch
sea salt
-
1
pinch
black pepper
The sweet potato
-
1
Tbsp
coconut or avocado oil
-
2
cups
sliced and peeled sweet potato
The rest
-
2
cups
raw nuts or seeds (walnuts and pecans preferred)
-
2
Tbsp
fresh thyme
-
2
cups
cooked brown or green lentils
-
½
tsp
sea salt
-
½
tsp
black pepper
-
4
Tbsp
tomato paste
-
2
Tbsp
coconut aminos or vegan Worcestershire sauce
-
½
cup
gluten-free bread crumbs
The glaze (optional)
Instructions
- Preheat the oven to 350°F (176°C) and line a loaf pan with parchment paper.
- In a skillet, heat oil and sauté mushrooms with salt, pepper, and coconut aminos until caramelized.
- In another skillet, cook sweet potatoes until golden brown, then cover and steam until tender.
- In a food processor, pulse nuts into a loose meal, then add sweet potatoes, mushrooms, and thyme and pulse to combine.
- Add lentils, salt, and pepper to the mixture and pulse to combine without pureeing.
- Transfer the mixture to a bowl and stir in tomato paste and coconut aminos until a loose dough forms.
- Add bread crumbs gradually until a thick dough forms, adjusting moisture with more bread crumbs if necessary.
- Transfer the mixture to the loaf pan, press down firmly, and optionally spread ketchup on top.
- Bake for 45 minutes until golden brown, then let it rest before slicing.
Nutrition Facts (estimated)
Servings
8 slices
Calories
337
Total fat
20.5g
Total carbohydrates
31.6g
Total protein
9.5g
Sodium
622mg
Cholesterol
0mg
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