Vegan and Gluten-Free Lentil Meatloaf
This vegan and gluten-free lentil meatloaf is a delicious blend of earthy lentils, walnuts and rolled oats, and packed with spices for a uniquely savory flavor.
Equipment
- Food Processor
- 9 x 3" Bread Loaf Pan
Ingredients
- 2 carrots, diced
- 2 celery stalks, diced
- 1 large onion, diced
- 1 cup diced mushrooms
- 3-5 cloves of garlic, minced
- 1/3 cup vegetable broth
- 2 tbsp olive oil
- 1 15oz can lentils or one pound, dried lentils
- 3 flax eggs *see recipe notes for how to make
- 2.5 tbsp tomato paste
- 1 1/4 cup rolled oats
- 3/4 cup walnuts
- 1 tbsp dried oregano
- 1 tsp dried basil
- 1/2 tsp ground cumin
- 1 tsp paprika
Topping
- 3 tbsp tomato paste
- 1 tbsp vegan worcestershire sauce
Instructions
- Mix the flax eggs and set aside to thicken.
- Dice the carrots, celery, onion, garlic, and mushrooms.
- Add the onion, garlic and olive oil to a skillet or sauce pan and saute over medium high heat, about 3-5 minutes, until the onion becomes soft and translucent.
- Add the veggie broth, 2.5 tbsp tomato paste carrots, celery and mushrooms to the skillet. Saute another 5 mins until those veggies have softened.
- Preheat the oven to 425. Line or grease a 9x3" bread loaf pan.
- Drain and thoroughly rinse the canned lentils. Set aside.
- In the food processor, add the oats and walnuts. Give a quick pulse to lightly chop the oats and walnuts. Leave them semi-chunky, not ground completely.
- Add the lentils, sauted veggies, flax eggs, and spices to the food processor. Pulse for a minute or two until the mixture is completely incorporated and is somewhat smooth. Leave some chunks for texture.
- Spread the lentil mixture into your lined/greased loaf pan, using a spatula to press it evenly.
- In a small bowl, mix 3 tbsp tomato paste with 1 tbsp vegan worcestershire sauce. Spread half of that mixture over the top of the loaf.
- Bake the loaf uncovered for 40-45 minutes.
- Remove the loaf from the oven and spread the remaining tomato mixture over the top.
- Let sit and cool 10 minutes before serving so the texture can set.
Notes
To make a flax egg, mix one tablespoon of ground flax meal with 2 tablespoons of water. Set aside 5-10 minutes until thickened.
This recipe calls for three flax eggs. Thus, it would be 3 tablespoons of ground flax meal mixed with 6 tablespoons of water.
If using dried lentils, be sure to cook the lentils first before you do anything else. Simply boil the lentils with water and salt according to package instructions.