This vegan meatloaf recipe is healthy, hearty and works perfectly as a vegan/vegetarian main dish for any occasion. It’s made with a combination of green lentils, mushrooms, garlic, onions, and tangy bbq sauce. Vegan lentil meatloaf pairs well with mashed potatoes and any greens of your choice.
I’ve been working on vegan holiday recipes, like vegan cornbread muffins and vegan pumpkin soup. However, I wanted to share an entrée that can be enjoyed by everyone.
Can I use egg substitute in meatloaf
Yes, I used two flax eggs for this vegan meatloaf recipe. Simply combine one 1 tbsp and 3 tbsp water to equal one flax egg. Let sit for 5 minutes to form a gel-like consistency.
What goes into this vegan meatloaf recipe
- Lentils: french green or green lentils work best
- Flax eggs: helps to bind the mixture
- Veggies: onion, garlic, carrot, bell pepper
- Mushrooms: whole or chopped mushrooms will work fine
- Spices: salt, pepper, smoked paprika
- Herbs: oregano, thyme, rosemary – use any combination of dried herbs
- Acid/Sauce: red wine, vegan Worcestershire sauce, bbq sauce, ketchup, tamari
- Quinoa: can substitute for brown rice or other grain of your choice
- Oats: use to help bind mixture
How to make vegan lentil meatloaf
- In a blender, add oats and blend into flour.
- Combine ground flax seeds and water to create a flax egg. Let sit for 5 minutes until the mixture forms a gel-like consistency.
- Cook lentils and quinoa according to package directions in water or veggie broth. Drain the water once lentils are done.
- In a sauté pan, add the oil and season with salt, pepper, smoked paprika, dried herbs. Cook until oil absorbs into spices and aroma fills the air. Add onions, garlic, and carrot, red pepper, and mushrooms. Cook ingredients for 10-15 minutes, taste test and add additional spices if needed. Continuously stir.
- Reduce the heat to medium and add red wine, ketchup, bbq sauce, vegan Worcestershire sauce, and tamari.
- In a food processor, add cooked lentils, quinoa, blended oats, flax egg, and sautéed veggie mixture. Pulse for a couple of seconds until combined, but ensure mixture still has texture.
- Pour vegan meatloaf mixture into a loaf pan that been greased and lined with parchment paper.
- Add bbq and ketchup to the top with the back of a spoon and spread to coat the exposed vegan meatloaf lentil mixture.
- Bake for 1 hour. Let sit for 10 minutes. Transfer to a plate and enjoy!!
Vegan Meatloaf Recipe (Thick & Hearty)
The best vegan lentil meatloaf. Enjoy lentil meatloaf for Thanksgiving or Christmas with family and friends. It's great for vegetarians and a delicious plant-based side dish. Enjoy!!
Prep Time 30 minutes
Cook Time 1 minute
Servings 10
Calories 170kcal
Ingredients
- 2 cup green lentils
- 2 tbsp ground flax seeds+6 tbsp water (combined)
- 2 tbsp olive oil
- 1 large onion chopped
- 4 garlic cloves minced or chopped
- 1 large carrot
- 1 celery stalk chopped
- 1 red bell pepper chopped
- 2 portabello mushrooms chopped
- 1/2 tsp salt
- 1 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/4 cup red wine
- 2 tbsp tomato paste
- 2 tbsp ketchup add extra for the top of the loaf glaze
- 2 tbsp bbq sauce add extra for the top of the loaf glaze
- 1 tbsp tamari
- 1/2 tbsp vegan Worcestershire sauce
- 1/2 cup quinoa cooked
- 1/2 cup oats
Instructions
- In a blender, add oats and blend into flour.
- Combine ground flax seeds and water to create a flax egg. Let sit for 5 minutes until the mixture forms a gel-like consistency.
- Cook lentils and quinoa according to package directions in water or veggie broth. Drain the water once lentils are done.
- In a sauté pan, add the oil and season with salt, pepper, smoked paprika, dried herbs. Cook until oil absorbs into spices and aroma fills the air. Add onions, garlic, and carrot, red pepper, and mushrooms. Cook ingredients for 10-15 minutes, taste test and add additional spices if needed. Continuously stir.
- Reduce the heat to medium and add red wine, ketchup, bbq sauce, vegan Worcestershire sauce, and tamari.
- In a food processor, add cooked lentils, quinoa, blended oats, flax eggs, and sautéed veggie mixture. Pulse for a couple of seconds until combined, but ensure mixture still has texture.
- Pour vegan meatloaf mixture into a loaf pan that been greased and lined with parchment paper.
- Add bbq sauce and/or ketchup to the top with the back of a spoon and spread to coat the exposed vegan meatloaf lentil mixture.
- Bake at 350 degrees for 1 hour. Let sit for 10 minutes. Transfer to a plate and enjoy!!
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