If you are a former meatloaf fan from the past, try this Vegan Lentil loaf Recipe because it's over the top delicious!
Looking for more ways to eat lentils? Try my Spicy Vegan Lentil Wrap with Baja Sauce or Lentil Gyro Bowl with Vegan Taziki; both are packed with lentils! Check out the Vegan Meatloaf Recipe.
Prep Time: 15 Minute's
Cook Time: 45 Minutes
Total Time: 1 hour
Source: https://www.kathysvegankitchen.com/vegan-meatloaf/
Link: Vegan Lentil Meatloaf Recipe
Ingredients:
- Lentil Loaf
- 2 cups prepared brown lentils
- 1/2 cup white or yellow onion, diced (1/2 onion)
- 1 large carrot, diced (about 1/4 cup)
- 2 stalks celery, diced (about 1/4 cup)
- 1/2 cup red pepper, diced (half a red pepper)
- 1 1/4 cup chopped mushrooms
- 2 cloves, garlic, minced
- 2 Tbsp tomato paste
- 1 Tbsp barbecue sauce of choice
- 1 Tbsp yellow mustard
- 2 Tbsp flaxseed meal
- 1 Tbsp fresh parsley, chopped
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup quick oats
- 1/2 cup whole wheat bread crumbs (I used Dave's Bread and made my own), but prepared bread crumbs is fine
- Garnishes
- Extra barbecue sauce for the top after cooking
Steps:
- Preheat oven to 350 degrees F.
- Chop onion, celery, mushrooms, red pepper, and carrot (diced). I used the small blade on my favorite Vegetable Chopper
- In a large skillet, cook onion, garlic, mushrooms, carrots and celery and salt and pepper until browned. (You may use a little vegetable broth to avoid sticking )
- In a food processor, pulse prepared lentils, quick oats, flaxseed, bread crumbs, cooked vegetables, tomato paste, bbq sauce, and parsley. The finished product should be chunky; do not over pulse.
- Place dough into the loaf pan, and gently press the top to form a bread shape on top. I used a silicone loaf pan or place parchment paper in the base of a glass loaf pan. If you don't have a loaf pan, you may form the dough into a loaf shape on a cookie sheet.
- Cover with aluminum foil and bake for 35 minutes covered.
- Uncover after 35 minutes, and drizzle additional barbecue sauce on top. Return to oven for 10 minutes, uncovered.
- Remove from oven; recover and let stand for 10 minutes before cutting. I find it easier to remove it from the pan prior to cutting.
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Judy
Gold Post Medal for All Time! 677 Posts January 7, 20210 found this helpful
This looks great, and I have all the ingredients. Thank you for posting.
March 16, 20210 found this helpful
When you say "prepared lentils"... how are they prepared?
Jess
Silver Post Medal for All Time! 267 Posts March 17, 20210 found this helpful
Lentils are much easier to cook than other legumes. You can follow the directions on the package or follow the link for an easy recipe. It looks like canned lentils are available too.
www.lentils.org/.../
March 17, 20210 found this helpful
I have a simpler lentil "meatloaf" recipe I make sometimes. You boil the lentils until tender, then drain; it doesn't take very long. Sometimes I double or triple the lentils, then drain and freeze in portions ready for the recipe so it saves prep time the next time I make it.
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