Hello & Happy Wednesday!!
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, its 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
Why this recipe rocks:
Can be made in bulk
Non vegan approved
Tons of protein
- 2 cups cooked green lentils, cooled and split into 1 1/2 cups and 1/2 cup
- 2 Follow Your Heart Vegan Eggs mixed with ice cold water
- 1 tablespoon olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 1 cup gluten-free rolled oats, split in half
- 1/2 cup almond flour
- 2 tbsp vegan Worcestershire
- 2 tbsp tamari
- 1 tbsp liquid smoke
- 3/4 cup spicy vegan BBQ sauce
- 1 onion, diced
- 2 celery stalks, chopped
- 2 carrots, diced
- 2 garlic cloves, minced
- 2 cups panko breadcrumbs
- ½ cup unflavored soy or almond milk
- 3 tbsp. vegan Worcestershire sauce
- 2 tbsp. soy sauce or tamari
- 2 tbsp. olive oil
- 2 tbsp. tomato paste
- 1 tsp. liquid smoke
- ¼ tsp. black pepper
- 2 sprigs parsley (chopped) more for garnish
- 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
- 1/2 cup brown sugar
- 1/3 cup Siracha
- 3 tsp liquid smoke
- 3 tbsp vegan Worcestershire
- 1 tbsp soy sauce
- 1 cup water
- Preheat the oven to 375º. Add the vegan egg powder to a small bowl, pour the boiling cold water over and stir to combine well. Set aside and allow it to thicken and cool.
- Heat the olive oil in a large saucepan over a medium heat, add the diced onion and minced garlic and sauté for 5-8 minutes until the onions are tender. Add in the diced carrot and celery and cook for an additional 5 minutes until tender. Add in 1/2 cup of the BBQ sauce, stir to combine and turn off the heat, add salt and pepper to taste, if needed.
- Process 1 1/2 cups of the cooked lentils and 1/2 cup of the oats in the food processor until smooth. Spoon the mixture into a large bowl, add in the remaining lentils and oats, plus the vegan eggs, almond flour and veggies. Stir really well to combine. With your hands combine the mixture.
- Once combined add the mixture into a parchment paper lined 9″ x 5″ 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.
- In a large saucepan, sauté the onion in oil on medium heat for about 5-7 minutes. Add the garlic and sauté for another minute.
- 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 brown sugar. Remove from heat and let cool.
- You can place in a food processor, but it isn't needed.
- vegan egg powder is optional
- If you don't have the vegan egg, simply make a flax egg!