Vegan Meatloaf Recipe
Ingredients:
- 2 cups cooked lentils (green or brown), drained
- 1 cup rolled oats
- 1 medium onion, finely chopped
- 1 red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 cup finely grated carrots
- 1 cup chopped mushrooms
- 1/2 cup tomato sauce
- 1/4 cup soy sauce or tamari
- 2 tablespoons ground flaxseeds + 6 tablespoons water (flax egg)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil (for greasing)
- For the Glaze:
- 1/4 cup ketchup
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon balsamic vinegar
- Instructions:
- Preheat your oven to 375°F (190°C) and lightly grease a loaf pan with olive oil.
- In a small bowl, mix the ground flaxseeds and water to create the flax egg. Set aside to thicken.
- In a large mixing bowl, combine the cooked lentils, rolled oats, chopped onion, red bell pepper, minced garlic, grated carrots, and chopped mushrooms.
- In a separate bowl, whisk together the tomato sauce, soy sauce or tamari, cumin, smoked paprika, dried thyme, salt, and pepper.
- Add the flax egg and the tomato sauce mixture to the lentil and vegetable mixture. Mix thoroughly until well combined. The mixture should be cohesive and hold together when pressed.
- Transfer the mixture to the greased loaf pan and press it down evenly.
- In a small bowl, whisk together the ingredients for the glaze: ketchup, maple syrup or agave nectar, and balsamic vinegar. Spread the glaze evenly over the top of the meatloaf.
- Place the loaf pan in the preheated oven and bake for about 40-45 minutes, or until the top is nicely browned and the meatloaf is firm to the touch.
- Once done, remove the meatloaf from the oven and let it cool slightly before slicing.
- Nutrition Facts:
- Servings: 8 slices
- Serving Size: 1 slice
- Per Serving:
- Calories: ~210
- Total Fat: ~2.5g
- Saturated Fat: ~0.3g
- Cholesterol: 0mg
- Sodium: ~480mg
- Total Carbohydrates: ~37g
- Dietary Fiber: ~8g
- Sugars: ~9g
- Protein: ~11g
