Tonight Sunday Night Dinner. Vegan Meatless Meatloaf, Mac An

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Tonight Sunday night dinner. Vegan “meatless” meatloaf, Mac and cheese/w collard greens.


* 1/2 Teaspoon olive oil
* 1 small red pepper, diced
* 1/2 yellow onion, diced
* 3 cups cooked brown lentils
* 3 cups cooked chickpeas
* 1 flax egg ( 1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let it sit for 2-3 minutes )
* 1 large clove garlic, minced
* 2 Tablespoons ketchup
* 2 Teaspoons balsamic vinegar
* 1 Tablespoon parsley, chopped
* 1 Tablespoon bread crumbs, gluten free
* 1 Teaspoon garlic powder
* 1 Teaspoon onion powder
* 1 Teaspoon smoked paprika
* 3/4 Teaspoon salt
* 1/4 Teaspoon black pepper


* 1/4 Ketchup
* 2 Teaspoons balsamic vinegar


1. Preheat oven to 400°F Heat a large skillet over medium heat and add olive oil, red peppers, onion and a pinch of salt. Cook until softened, about 5 minutes.

2. Add the pepper to a food processor all by with the lentils and chickpeas. You might have to do this in two batches to make sure everything is blended. Blend until most of the mixture is completely broken up but there are still some chunks.

3. Add mixture to a large bowl and all the remaining ingredients. Mix until completely combined, you may want to use your hands to ensure it’s mixed well.

4. Line a large baking sheet with non-stick mat or parchment paper and add the meatloaf mixture. Use your hands to shape it into a loaf shape.

5. Add the tipping ingredients to a small bowl and mix until combined. Brush the meatloaf with a small amount of olive oil and then spoon topping over. Use the back of the spoon to spread out the ketchup to make sure it’s covering the entire top of the meatloaf.

6. Bake meatloaf until firm, 20-25 minutes. Let cool for a few minutes and then cut into slices and serve. Top with chopped parsley for a garnish if desired.

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