The Best Vegan Lentil Meatloaf
A vegan meatloaf made of lentils that you'll drool over! Easy to make, full of healthy whole food ingredients and loved by the whole family.
Gluten Free, Vegan, Vegetarian
, soaked overnight (or 1 ½ cups cooked)
chopped yellow or sweet onion
, finely chopped
Drizzle of oil to saute with
, or use broth for oil free
, I use frozen
, use seeds for nut free (see note)
, gluten-free if needed
, adjust for your preference
, optional depending on barbecue sauce used (see note)
, I use my homemade recipe
extra barbecue sauce to top with
, you'll need 9 tablespoons if making muffin cups
To serve (optional)
Preheat oven to 375 F/ 190 C
Saute onion and garlic in a pan with oil or broth until soft and fragrant, about 5 minutes.
Put it with the other ingredients (except extra barbecue sauce and mashed cauliflower) into a food processor and pulse until crumbly in texture.
Put into greased muffin tins or loaf pan, top with extra sauce (one tablespoon on each muffin or spread on loaf) and bake for 30-35 minutes. You want the meatloaf to be firm but not overcooked.
Allow to cool to help firm up the texture.
Serve with preferred sides and enjoy!
Using dried chickpeas gives the best texture but canned will work too.
You can also use pecans if you don't have walnuts.
If your barbecue sauce is salty you may not need much salt.
To make this muffins, you need to cut the recipe in half and put in a muffin pan. You will get 9 muffin cups.
To make your own mashed cauliflower you simple steam or bake cauliflower then puree in a blender or food processor with milk of choice, sea salt and black pepper to taste.
Nutrition facts are for meatloaf only, no sides.
Veggies Don’t Bite
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