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Vegan Meatloaf
Prepare a vegan meatloaf using lentils, vegetables, and spices, baked to perfection for a hearty meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Brown Lentils (cooked and drained) | 250 | Grams |
| Onion (finely chopped) | 1 | Count |
| Carrot (grated) | 2 | Count |
| Celery Stalk (finely chopped) | 2 | Count |
| Garlic (minced) | 3 | Clove |
| Flaxseed Meal (mixed with water as egg substitute) | 3 | Tbsp |
| Water (for mixing with flaxseed meal) | 9 | Tbsp |
| Rolled Oats (ground into flour) | 100 | Grams |
| Walnuts (chopped) | 100 | Grams |
| Soy Sauce | 3 | Tbsp |
| Tomato Paste | 2 | Tbsp |
| Olive Oil | 2 | Tbsp |
| Thyme (dried) | 1 | Tsp |
| Oregano (dried) | 1 | Tsp |
| Black Pepper (ground) | 0.5 | Tsp |
| Salt | 1 | Tsp |
Instructions
- Preheat the oven to 180 degrees Celsius and line a loaf pan with parchment paper.
- In a small bowl, mix flaxseed meal with water and set aside to thicken.
- In a large skillet, heat olive oil over medium heat and sauté onion, garlic, carrot, and celery until softened.
- In a large bowl, combine cooked lentils, sautéed vegetables, ground oats, walnuts, soy sauce, tomato paste, thyme, oregano, black pepper, and salt.
- Add the flaxseed mixture to the lentil mixture and mix until well combined.
- Transfer the mixture to the prepared loaf pan, pressing down firmly to shape it.
- Bake in the preheated oven for 45-50 minutes until firm and golden brown on top.
- Allow the meatloaf to cool slightly before slicing and serving.
Prep
- Soak flaxseed meal in water for at least 15 minutes before using.
Kitchen equipment
Loaf PanParchment PaperFood Processor