Description
Hearty vegan meatloaf featuring lentils, walnuts, and quinoa, topped with a sticky tomato glaze. This plant-based main course offers a satisfying texture and comforting flavor.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 8 ounces cremini mushrooms, finely chopped
- 3 cloves garlic, minced
- 2 cups cooked brown lentils, well drained
- 1 cup cooked quinoa
- 1 cup raw walnut halves
- 1 cup old-fashioned rolled oats
- 1/4 cup nutritional yeast
- 3 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup ketchup
- 2 tablespoons maple syrup
- 1 teaspoon apple cider vinegar
Instructions
- Preheat your oven to 375°F. Line a standard 9×5 inch loaf pan with parchment paper, leaving an overhang on the long sides.
- Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, celery, and mushrooms.
- Sauté the vegetables for 10 to 12 minutes until soft and mushroom moisture evaporates. Add the garlic and cook for 1 more minute. Remove from heat to cool slightly.
- Place the walnuts and rolled oats into a food processor. Pulse until the mixture resembles a coarse meal.
- Transfer the walnut and oat mixture to a large mixing bowl. Add the cooked quinoa, nutritional yeast, tomato paste, soy sauce, smoked paprika, thyme, salt, pepper, and the cooked vegetable mixture.
- Add 1 1/2 cups of the cooked lentils to the bowl. Place the remaining 1/2 cup of lentils into the food processor and pulse until smooth, then scrape this lentil mash into the mixing bowl.
- Mix everything together firmly until the ingredients are thoroughly combined and the mixture holds its shape when squeezed.
- Press the mixture firmly into the prepared loaf pan, smoothing the top. Bake for 45 minutes on the center rack.
- Whisk together the ketchup, maple syrup, and apple cider vinegar in a small bowl while the loaf bakes.
- Remove the loaf from the oven and brush the glaze generously over the top surface. Return the pan to the oven and bake for an additional 15 minutes until the glaze is sticky.
- Remove from the oven and place the pan on a wire rack. Let the loaf cool in the pan for at least 20 minutes before lifting it out.
- Slice thick and serve warm.
Notes
- Refrigerate any leftovers in an airtight container for up to 4 days.
- Use brown lentils for this recipe.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American