Vegan Lentil Meatloaf recipe
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Ingredients
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cooking spray
3 tablespoons olive oil, divided
1 onion, diced
2 cups sliced mushrooms
2 cloves garlic, minced
3 cups cooked brown lentils
2 cups bread crumbs
½ cup almond milk
¼ cup ketchup, divided
2 tablespoons flaxseed meal
2 tablespoons soy sauce
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Italian seasoning
Nutrition Info
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360.3 calories
carbohydrate: 52.5 g
cholesterol: : -
fat: 10.4 g
fiber: 11.2 g
protein: 15.8 g
saturatedFat: 1.5 g
servingSize: -
sodium: 777 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -
Directions Vegan Lentil Meatloaf
Directions
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Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan with cooking spray.
Heat 1 tablespoon oil in a skillet over medium heat, stir in onion. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add mushrooms and garlic, cook and stir until tender, about 3 minutes.
Combine remaining 2 tablespoons olive oil, mushroom mixture, cooked lentils, bread crumbs, almond milk, 2 tablespoons ketchup, flaxseed meal, soy sauce, salt, pepper, and Italian seasoning in the bowl of a food processor. Pulse until just combined, do not overblend and work in batches if needed. Press mixture into the prepared loaf pan. Brush top with remaining 2 tablespoons ketchup.
Bake in the preheated oven until golden, about 45 minutes.