Vegan Lentil Loaf with celery root mash
Hello & Happy Tuesday!!
This recipe was create two years ago, but it was so good, it needed a video tutorial to capture just how easy it is!
Truth, I can’t remember the last time I had meatloaf, nor can I even recall the amount of times I’ve ever had it (handful), but I love bbq sauce and mashed potatoes and felt the need to explore the concept of a vegan meatloaf!
What’s fab about a vegan meatloaf is that it too packs lots of protein, but less saturated fat, more veggies, and more fiber!!
In addition to this recipe being effortless and a perf replica of the classic meatloaf, it’s so cheap to make..
Another aspect of a lentil loaf that’s wonderful is that it’s so versatile, you can pack it with all the veggies you want and still achieve the same great flavor!
If you’re looking to quench your cravings for a meatloaf, or simply need an effortless nutrient dense recipe you can throw together that doesn’t disappoint..
You need this recipe for a vegan Lentil Loaf with celery root mash!
Why this recipe rocks:
Can be made in bulk
Non vegan approved
Tons of protein
Eat Drink Shrink
Yields 6-7 slices
30 minPrep Time
40 minCook Time
1 hr, 10 Total Time
- 2 cups cooked green lentils, cooled and split into 1 1/2 cups and 1/2 cup
- 1 tablespoon olive oil
- 1 onion, diced
- 1 cup carrots, diced
- 1 clove garlic, minced
- 1 cup celery
- 2 cup gluten-free rolled oats, split in half
- ¼ tsp. black pepper
- 2 sprigs thyme
- 1 tsp extra virgin olive oil
- 1 medium-sized sweet onion, chopped finely
- 3-4 garlic cloves, minced
- 1/2 tsp kosher salt
- 1/2 tsp red pepper flakes (less if you don’t like it spicy)
- 16 oz tomato paste
- 1/2 cup apple cider vinegar
- 1/3 cup maple syrup
- 3 tsp liquid smoke
- 2 tbsp vegan Worcestershire
- 1/3 cup tamari
- 1 cup water
- 3 cups peeled cubed, boiled celery root
- 1/2 cup tofu sour cream
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp fresh chopped rosemary
- 1 tbsp fresh chopped chives
- 1 tbsp olive oil
- 3/4 cup coconut or almond milk
- Preheat the oven to 375º.
- Heat the olive oil in a large saucepan over a medium heat, add the minced garlic and sauté for 2 minutes until translucent, add onion and cook for 5-8 minutes until tender. Add in the diced carrot and celery and cook for an additional 5 minutes until tender. Add thyme, salt and pepper, remove from heat.
- In a food processor add the oats, pulse. Process 1 1/2 cups of the cooked lentils and 1/2 cup of the celery/carrot mix in the food processor, pulse until smooth. Spoon the mixture into a large bowl, add in the remaining lentils, veggies, and 1/2 cup bbq sauce. Stir really well to combine. With your hands combine the mixture. Once combined add the mixture into a parchment paper lined 9x5 loaf pan leaving some covering the edges for easy removal.
- Press the mixture into the pan and brush on 1/4 cup or more of the BBQ sauce on top.Bake uncovered for 35 to 40 minutes at 375º. Cool in the pan for about 5, pull the loaf out by grabbing the sides of the parchment paper and lifting up and allow it to cool for another 5 to 10 minutes on a cooking rack. Slice and serve.
- Bbq Sauce: In a large saucepan, add oil, sauté the garlic for two minutes, then the onion for about 5-7 minutes. Add in the rest of the ingredients to the pan, whisk to combine, and cook for about 30 minutes uncovered over low heat. Stir occasionally and make sure it doesn't burn. For more tangyness add additional apple cider vinegar, for more sweetness add more maple syrup. Remove from heat and let cool. You can place in a food processor, but it isn't needed.
- Celery root mash: Peel celery root bulbs so that only white remains. Chop into cubes. Boil in hot water until fork tender. Throw in a blend with the remaining ingredients. Blend until smooth. If too smooth, throw in the oven on 350 for 15 minutes to thicken.
vegan egg powder is optional If you don't have the vegan egg, simply make a flax egg!