Vegan Lentil Meatloaf
Ingredients
The loaf
-
1 ½
cup
cooked lentils
-
¾
cup
dried chickpeas, soaked overnight (or 1 ½ cups cooked)
-
½
cup
chopped yellow or sweet onion
-
4
cloves
garlic, finely chopped
-
½
cup
corn
-
½
cup
chopped walnuts
-
1
cup
oats
-
2-4
tablespoons
dried thyme
-
2
tablespoons
chili powder
-
¼-½
teaspoon
sea salt
-
½
cup
barbecue sauce
-
½
cup
extra barbecue sauce to top with
Optional sides
-
as desired
mashed cauliflower
-
as desired
mashed potatoes
-
as desired
salad
-
as desired
green beans
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté onion and garlic in a pan with oil or broth until soft and fragrant, about 5 minutes.
- Combine the sautéed onion and garlic with the other ingredients (except extra barbecue sauce and optional sides) in a food processor and pulse until crumbly.
- Transfer the mixture into greased muffin tins or a loaf pan, top with extra barbecue sauce, and bake for 30-35 minutes until firm.
- Allow to cool to help firm up the texture before serving.
Nutrition Facts (estimated)
Servings
8
Calories
283
Total fat
7g
Total carbohydrates
46g
Total protein
11g
Sodium
472mg
Cholesterol
0mg
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