Vegan Lentil Meatloaf

Name: Vegan Lentil Meatloaf
Yield: 4 servings
Ingredients: 2 cups firm-cooked brown lentils; 1 small onion, finely diced; 3 cloves garlic, minced; 2 celery stalks, finely diced; 2 carrots, finely diced; ½ cup diced red capsicum; 1¼ cups diced mushrooms; ½ tsp dried thyme; 1 tsp dried oregano; 1 tsp dried basil; ¼ tsp sea salt; ¼ tsp ground pepper; ½ cup roughly chopped walnuts, toasted; 2 tbsp tomato paste; 2 heaped tbsp flaxseed meal; Small handful parsley, finely chopped; 1 cup rolled oats; 2 tbsp tomato paste; 1 heaped tbsp pure maple syrup; 1 tbsp balsamic vinegar

by Lisa Guy April 17, 1999

Vegan Lentil Meatloaf

By: Lisa Guy

This hearty meatloaf is packed with nourishing ingredients to fuel your body and delight your taste buds. Lentils provide a powerhouse of plant-based protein and fibre, supporting digestion and keeping you full for longer. Mushrooms add a rich, umami depth of flavour while delivering essential antioxidants and immune-boosting properties. Walnuts bring a satisfying crunch and are brimming with omega-3 fatty acids, promoting brain health and reducing inflammation.

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Servings

Prep time

Cook time

Recipe

Vegan, Gluten-Free

Ingredients

2 cups firm-cooked brown lentils
1 small onion, finely diced
3 cloves garlic, minced
2 celery stalks, finely diced
2 carrots, finely diced
½ cup diced red capsicum
1¼ cups diced mushrooms
½ tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
¼ tsp sea salt
¼ tsp ground pepper
½ cup roughly chopped walnuts, toasted
2 tbsp tomato paste
2 heaped tbsp flaxseed meal
Small handful parsley, finely chopped
1 cup rolled oats
2 tbsp tomato paste
1 heaped tbsp pure maple syrup
1 tbsp balsamic vinegar

Method

Preheat oven to 180°C. Line a loaf tin with baking paper
Make sure you don’t overcook your lentils, then drain them well. Pat the lentils dry with a paper towel, otherwise your meatloaf will be soggy.
In a frying pan with some olive oil over medium heat, sauté onions, garlic, celery, carrots, capsicum, mushrooms, thyme, oregano, basil, sea salt and pepper for around 5 mins until vegetables have softened.
In your food processor, pulse together half the lentils, walnuts, vegetables, tomato paste, flaxseed meal, parsley and oats. Don’t over-pulse — you want it to be a chunky dough. Stir through the remaining lentils.
Transfer the mixture to your loaf tin and press it down.
In a small bowl, combine glaze ingredients, then spread over the top of your loaf.
Bake for 25 mins covered, then cook for a further 15 mins uncovered.
Allow your loaf to sit for 10 mins until cutting and serving.