Looking for a healthy entrée? This vegan “meatloaf” is just for you! This loaf has a lot of veggies, protein, and flavor. It also can be made gluten free.
My fiance always loved eating meatloaf and considers it to be one of his “comfort foods” . This was one of his Grandma’s specialities, and would make it often for dinner. Knowing that this is one of his favorites, I knew I had make a meatless version for him.
You can enjoy this meatless meatloaf as an entree and pair it with vegetables and a starch. My favorite is green beans and mash potatoes.
After sauteing your veggies you will transfer them to the blender. Make sure not to leave the blender completely on but to just quickly give it a couple pulses preventing the veggies to turn into a runny paste.
You will then combine the veggies and the rest of the ingredients into a bowl and mix all together. It should form a dough like texture. Press the mixture into the loaf pan, add your glaze, bake and vola you just made vegan meatloaf.
Looking for a healthy entre? This vegan “meatloaf” is just for you.
- 2 Tbsp cooking oil or water (I prefer avocado oil)
- 1 whole onion, chopped
- 3 carrots, peeled, chopped, and tops removed
- 3 stalks of celery, chopped
- 3 cups of mushrooms, thinly chopped
- 1 ½ cups of lentils, red or green (pre cooked)
- 1 cup of breadcrumbs
- 2 Tbsp of tomato paste
- 2 Tbsp of soy sauce or coconut amino acids
- 2 Tbsp of nutritional yeast
- 2 Tbsp of flaxseed meal
- ¼ tsp of salt
- ¼ tsp of black pepper
- 1 tsp of oregano
- 1 tsp of thyme
- 1 Tbsp of garlic powder
- Preheat your oven at 350 degrees. Line your loaf pan with parchment paper.
- Heat your pan over medium heat. Once hot add your oil (or water), onions, carrots, celery, and mushrooms. Season with salt, pepper, garlic, oregano and thyme. Cook for about 5-7 minutes or until soft.
- Drain excess vegetable liquid from the pan and transfer your ingredients to your blender. Add the tomato paste and cooked lentils. Pulse your ingredients about 2-3 times. Make sure not to over blend/liquefy your ingredients into a paste.
- Place your veggies into a large bowl. Add the flaxseed meal, nutritional yeast, bread crumbs, and soy sauce.
- Mix all ingredients together and transfer to your baking pan. Press the ingredients down in the pan making sure to form a loaf.
- Add your ketchup glaze. Put your vegan meatloaf in the oven for 40 minutes.
- Leftovers will last 3 to 4 days in your fridge and up to 1 month in your freezer.
- To add a zang to your glaze add ¼ tsp of red wine vinegar.
- If you want more of a crispy loaf leave your vegan meatloaf in the oven for an additional 5-10 minutes (keeping an eye on it).
- This vegan meatloaf can be made gluten free by subbing bread crumbs for GF bread crumbs and soy sauce for coconut amino acids.