Enjoy a very vegan Thanksgiving with this meatless meatloaf! Made with hearty lentils and veggies, this 100% plant-based recipe will impress even the most devout carnivores.
Ingredients
1 cup green lentils, uncooked
3 cups vegetable broth or water
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 large carrot, peeled and finely grated
1 large celery stalk, finely chopped
2 tablespoons tomato paste
2 tablespoons vegan Worcestershire sauce
1 tablespoon tamari or soy sauce
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1 1/2 cups breadcrumbs
2 flax eggs (2 tbsp ground flaxseeds + 6 tbsp water)
1/4 cup ketchup (or tomato sauce)
Glaze
1/4 cup ketchup (or tomato sauce)
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
Directions
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Preheat the oven to 375 F (190 C) and line a 9x5 inch loaf pan with parchment paper.
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In a large saucepan, bring lentils and vegetable broth/water to a boil. Reduce heat to low and let it simmer for about 25030 minutes, or until the lentils are soft and cooked through. Drain any excess liquid and set aside.
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in a large skillet, heat the olive oil over medium heat. Add the onions and sauté for 5-7 minutes, until they are soft and translucent. Add garlic, carrot, and celery, and cooks for another 5 minutes.
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Add tomato paste, Worcestershire sauce, tamari/soy sauce, oregano, thyme, smoked paprika, and black pepper to the skillet. Stir well to combine and cook for 1-2 minutes.
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In a large mixing bowl, combine cooked lentils, breadcrumb, flax eggs, and the onion mixture. Mix everything together until it is well combined.
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Transfer the mixture to the lined loaf pan and press it down evenly. Spread ketchup (or tomato sauce) over the top.
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Bake for 40-45 minutes or until the top is golden brown and the internal temperature reaches 160 F (71 C).
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For the glaze, mix together ketchup, apple cider vinegar, and maple syrup in a small bowl. Spread it over the top of the meatloaf during the last 15 minutes of baking.
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Let the lentil meatloaf rest for 10 minutes before slicing and serving.