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Looking for a delicious holiday main dish recipe? Try this VEGAN MEATLOAF by @itsallgoodvegan! ❤️ it’s loaded with veggies, protein, and flavor it makes the perfect entree!⠀
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Ingredients 👇🏼⠀
2 Tbsp cooking oil or water, I used olive oil⠀
1 whole onion, chopped⠀
3 carrots, peeled, chopped, and tops removed⠀
3 stalks of celery, chopped⠀
3 cups of mushrooms, chopped⠀
1 ½ cups of cooked lentils, red or green⠀
1 1/4 cups breadcrumbs, gluten-free⠀
2 Tbsp tomato paste⠀
2 Tbsp soy sauce or gluten-free soy sauce⠀
2 Tbsp of nutritional yeast⠀
1/4 Tbsp ground flaxseed⠀
¼ tsp salt⠀
¼ black pepper⠀
1 tsp oregano, dried or fresh⠀
1 tsp thyme, dried or fresh⠀
1 Tbsp of garlic powder⠀
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Glaze⠀
* 3/4 cup of ketchup⠀
* ½ tsp apple cider vinegar⠀
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1. Preheat your oven at 350 degrees F (176 C). Line your 9 inch by 5 inch loaf pan with parchment paper.⠀
2. Heat your pan over medium heat. Once hot add your oil, onions, carrots, celery and mushrooms. Season with salt, pepper, garlic powder, oregano, and thyme. Cook for about 4-6 minutes or until soft.⠀
3. Drain the excess liquid by placing the veggies on a kitchen linen and squeezing the liquid out. Or place them in a colander and dabbing the liquid from the veggies with a towel. Transfer your ingredients from the to your blender. Add 1/2 cup of lentils and pulse (do not blend) your ingredients about 2-3 times by pressing your finger on the blender and letting go. Make sure not to over blend your ingredients into a paste. Drain the excess liquid from your vegetables once more.⠀
4. Place your veggies into a large bowl. Add the rest of the lentils, ground flaxseed, nutritional yeast, bread crumbs, tomato paste, and soy sauce.⠀
5. Mix all ingredients together and transfer them to the loaf pan. Press the ingredients down shaping it into a loaf, I used a rubber spatula for this.⠀
6. Spread your ketchup glaze over the top of your loaf. Bake the vegan meatloaf in the oven for 40-45 minutes.⠀
7. Leftovers will last 3 to 4 days in your fridge and up to 1 month in your freezer.
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