Description
This delicious and hearty vegan meatloaf combines wholesome lentils, beans, nuts, seeds, and fresh vegetables, creating a savory, protein-packed plant-based meal perfect for any occasion. Coated with a tangy cranberry glaze, this meatloaf offers a satisfying texture and rich flavor, making it an excellent centerpiece for a comforting dinner.
Ingredients
Scale
Vegan Meatloaf
- ⅔ cup (130 g) dried lentils (green or brown)
- 1 tbsp vegetable oil for frying
- 1 onion, finely diced
- 4 garlic cloves, finely minced
- ¾ cup (75 g) rolled oats
- 2 tbsp flax seeds
- 1 x 14 oz (400 g) can kidney beans, rinsed & drained
- 1 cup (100 g) walnuts
- 1 cup (100 g) sunflower seeds
- 2 (200 g) carrots, finely grated (7 oz)
- 7 oz (200 g) mushrooms, finely chopped
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 2 tbsp chopped parsley
- 2 tbsp tomato paste
- 1 tbsp yellow mustard
- 2 tbsp soy sauce
- 1 tsp red paprika powder
- Optional salt and black pepper, to taste
Cranberry Chutney (Glaze)
- 2 tbsp preserved cranberries or other sweet and sour jam of choice
- 2 tbsp tomato ketchup
Instructions
- Cook Lentils: Rinse and cook the dried lentils in 260 ml of water following the package instructions until all the liquid is absorbed, then set aside.
- Sauté Aromatics: Heat vegetable oil in a pan over medium heat. Add finely diced onions and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute. Remove from heat and set aside.
- Preheat Oven: Set the oven to 392 °F (200 °C) to warm up while preparing the meatloaf mixture.
- Prepare Dry Ingredients: Place the rolled oats and flax seeds in a food processor and grind until they form a fine meal.
- Make Coarse Mixture: To the food processor, add rinsed kidney beans, cooked lentils, walnuts, sunflower seeds, sautéed onion and garlic mixture, and 3 tablespoons water. Pulse until the mixture forms a coarse texture with some chunks remaining.
- Mix Ingredients: Transfer the processed mixture to a large bowl. Add grated carrots, chopped mushrooms, dried thyme, dried rosemary, chopped parsley, tomato paste, yellow mustard, soy sauce, paprika powder, and season with salt and black pepper. Stir thoroughly to combine. Adjust moisture by adding a little water if too dry, or oat flour if too wet.
- Prepare Loaf Pan: Lightly grease a 10 x 5 x 3-inch (25 cm) loaf pan to help parchment paper stick. Line the pan with parchment paper, leaving an overhang on both sides for easy removal.
- Shape Meatloaf: Transfer the mixture into the lined loaf pan and spread evenly to fill the pan.
- Bake Initial: Place in the preheated oven and bake for 30 minutes.
- Prepare Glaze: While baking, mix preserved cranberries or sweet and sour jam with tomato ketchup in a small bowl to create the glaze.
- Apply Glaze: After 30 minutes, remove the loaf from the oven and brush the cranberry glaze evenly over the top.
- Bake Final: Return the loaf to the oven and bake for an additional 20 minutes until the glaze is set and slightly caramelized.
- Cool and Serve: Remove the meatloaf from the oven and allow to cool in the pan for at least 15 minutes, enabling it to set and hold together. Using the parchment paper overhang, carefully lift out the loaf, garnish with fresh rosemary if desired, and slice to serve.
Notes
- Leftovers can be stored in the refrigerator for 2-3 days and reheated easily in the microwave.
- This meatloaf makes an excellent sandwich filling when placed between two slices of bread.
- Prep time does not include the lentil cooking time.
- For texture variations or tips, consult the full blog post associated with this recipe.
Nutrition
- Serving Size: 1 slice (approximately 150 g)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
