Vegan Meatloaf
This hearty vegan meatloaf is packed with flavor and nutrition, making it a perfect centerpiece for a satisfying dinner. It's a delightful blend of lentils, ...
Welcome to vegancooking.recipes, where we bring you delicious and wholesome plant-based meals.
This Vegan Meatloaf recipe is not only easy to make but is also whole-food-plant-based, ensuring you're nourishing your body with the best ingredients.
Enjoy a comforting dish that's perfect for family dinners or meal prep for the week ahead.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For a gluten-free option, use certified gluten-free oats. You can also replace lentils with cooked quinoa for a different texture. Adjust spices according to your preference.
Tips & Notes
- •Make sure to pack the meatloaf mixture tightly in the pan for the best shape and texture.
- •Experiment with different herbs and spices to find your perfect flavor combination.
Recipe Variations
- •Add chopped mushrooms for extra umami flavor.
- •Incorporate diced bell peppers for added sweetness and crunch.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Frequently Asked Questions
Can I freeze the vegan meatloaf?
Yes, you can freeze it after baking. Allow it to cool completely, then wrap it tightly in plastic wrap or foil and store in an airtight container for up to 3 months.
What can I serve with vegan meatloaf?
It pairs well with mashed potatoes, steamed vegetables, or a fresh salad.
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This hearty vegan meatloaf is packed with flavor and nutrition, making it a perfect centerpiece for a satisfying dinner. It's a delightful blend of lentils, ...
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to a simmer and cook for about 25-30 minutes, or until lentils are tender. Drain any excess water.
- 3
In a large mixing bowl, combine the cooked lentils, oats, diced carrot, diced celery, chopped onion, minced garlic, tomato paste, soy sauce, and flax egg. Mix well until everything is evenly distributed.
- 4
Add in the nutmeg, smoked paprika, salt, and black pepper. Stir to combine.
- 5
Transfer the mixture to a greased loaf pan, packing it down firmly. Smooth the top with a spatula.
- 6
Spread the ketchup evenly over the top of the meatloaf for added flavor.
- 7
Bake in the preheated oven for 45-50 minutes, or until the edges are slightly crispy and the center is firm.
- 8
Remove from the oven and let it cool for about 10 minutes before slicing. Garnish with fresh parsley.
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