Description
A hearty and flavorful vegan meatloaf made with lentils, beans, nuts, and seeds, flavored with herbs and spices, and finished with a sweet and tangy cranberry chutney glaze. This wholesome plant-based dish is perfect as a main course and offers a satisfying texture and rich taste without any animal products.
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
- 1×14 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
- Salt and black pepper, to taste
Cranberry Chutney (Glaze)
- 2 tbsp preserved cranberries or other sweet and sour jam of your choice
- 2 tbsp tomato ketchup
Instructions
- Cook Lentils: Cook the lentils in 260 ml water according to the package instructions until the liquid has been absorbed.
- Sauté Onions and Garlic: While lentils cook, heat vegetable oil in a pan over medium heat. Add the diced onions and sauté for 3-4 minutes until translucent. Add minced garlic and sauté for another minute. Remove from heat and set aside.
- Preheat Oven and Prepare Ingredients: Preheat the oven to 392 °F (200 °C). In a food processor, grind rolled oats and flax seeds into a fine meal.
- Process Main Mixture: Add kidney beans, cooked lentils, walnuts, sunflower seeds, sautéed onion mixture, and 3 tablespoons of water into the food processor. Pulse until the mixture is coarse but holds together, leaving some texture.
- Mix Ingredients: Transfer the processed mixture into a large bowl. Add grated carrots, chopped mushrooms, dried thyme, rosemary, chopped parsley, tomato paste, mustard, soy sauce, paprika powder, salt, and black pepper. Mix thoroughly to combine, adjusting moisture by adding a little water if too dry or oat flour if too moist.
- Prepare Loaf Pan: Lightly grease a 10x5x3 inch (25 cm) loaf pan to help parchment paper stick. Line with parchment paper leaving an overhang on both sides.
- Shape and Bake: Transfer the lentil mixture into the lined pan and spread evenly. Bake in the preheated oven for 30 minutes.
- Prepare Glaze and Continue Baking: Mix preserved cranberries or sweet and sour jam with tomato ketchup. Remove loaf from oven and brush the glaze evenly over the top. Return to oven and bake for another 20 minutes.
- Rest and Serve: Remove meatloaf from oven and let it cool for at least 15 minutes to firm up. Carefully lift the loaf out using parchment paper. Optionally garnish with fresh rosemary. Slice and serve.
Notes
- Leftovers will keep in the fridge for 2-3 days and reheat well in the microwave.
- This vegan meatloaf makes a delicious sandwich filling for leftover bread.
- Preparation time does not include the lentil cooking time, so plan accordingly.
- Adjust moisture in the mixture with water or oat flour to get the right consistency for shaping.
- Feel free to substitute the nuts and seeds with similar varieties depending on preference or allergies.
Nutrition
- Serving Size: 1 slice (approx. 1/8th of loaf)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
