Description
This Best Vegan Meatloaf is a hearty and flavorful plant-based alternative to the classic meatloaf. Made with lentils, kidney beans, walnuts, and sunflower seeds, it is packed with protein and texture. Enhanced with herbs, spices, and a tangy cranberry glaze, this gluten-free and vegan loaf is perfect for a comforting dinner or sandwich filling.
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: Rinse the lentils and cook them in 260 ml of water according to package instructions until all the liquid is absorbed.
- Sauté Aromatics: While lentils cook, 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 sauté for another minute. Remove from heat and set aside.
- Preheat Oven: Preheat your oven to 392 °F (200 °C).
- Process Oats and Flax Seeds: Place rolled oats and flax seeds in a food processor and grind into a fine meal.
- Prepare Lentil Mixture: Add kidney beans, cooked lentils, walnuts, sunflower seeds, sautéed onion mixture, and 3 tablespoons of water into the food processor. Pulse until you get a coarse mixture with some texture remaining.
- Combine Ingredients: Transfer the mixture into a large mixing bowl. Add grated carrots, chopped mushrooms, dried thyme, dried rosemary, chopped parsley, tomato paste, yellow mustard, soy sauce, red paprika powder, salt, and black pepper. Mix thoroughly. Adjust moisture by adding a bit of water if too dry or more oat flour if too wet.
- Prepare Loaf Pan: Lightly grease a 10x5x3-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 lentil mixture into the prepared pan and spread it out evenly.
- Bake First Stage: Bake in the preheated oven for 30 minutes.
- Prepare Glaze: While the loaf is baking, mix together preserved cranberries (or sweet and sour jam) and tomato ketchup to make the glaze.
- Apply Glaze and Continue Baking: Remove meatloaf from oven after 30 minutes, brush the glaze evenly over the top, then return to the oven and bake for an additional 20 minutes.
- Cool and Serve: Remove from oven and let the meatloaf cool for at least 15 minutes to set and firm up. Carefully lift the loaf using the parchment paper overhang, garnish with fresh rosemary if desired, slice, and enjoy.
Notes
- Leftovers can be stored in the refrigerator for 2-3 days and reheated easily in the microwave.
- This vegan meatloaf makes a delicious sandwich filling when placed between slices of bread.
- Preparation time does not include the lentil cooking time.
- For variations and additional tips, visiting the recipe author’s blog post is recommended.
Nutrition
- Serving Size: 1 slice (approx. 1/8 loaf)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
