Yummy Vegan Meatloaf
This Vegan Meatloaf makes the perfect Sunday dinner comfort food. It is a delicious, wholesome meal for those colder days and also makes great leftovers to take with you to work the next day!
PREP TIME: 30 minutes
COOK TIME: 30-35 minutes
TOTAL TIME: 1 hour & 5 minutes
*Serves 8 medium sized slices
1 tablespoon organic olive oil
1 Cup of chopped organic yellow onion
1 Cup chopped organic carrots
1/2 cup chopped organic celery
2 cloves organic garlic , finely minced
1 1/2 cups organic cooked and drained brown lentils
1 cup quick-cooking organic oats
1/2 cup chopped organic walnuts
2 tablespoons ground organic flax seeds
2 tablespoons Worcestershire sauce
1 tablespoon fresh organic thyme (leaves pulled off stem)
1 tablespoon fresh organic rosemary (leaves pulled off stem)
1 teaspoon organic sage finally chopped
1/8 teaspoon ground organic cayenne pepper
1/2 teaspoon fine Pink Himalayan salt
freshly ground black organic pepper
2 tablespoons organic tomato paste
1 tablespoon Balsamic vinegar
2 tablespoons Organic Maple syrup
Pinch Pink Himalaya salt
Preheat the oven to 185° C and line a 9-inch by 5-inch loaf pan with parchment paper.
In a large skillet over medium heat, add the olive oil, onion, carrot, celery, and garlic. Stir occasionally until cooked through and tender about 10 to 12 minutes.
In a small cup or bowl, places ground flax seed and add a 1/2 teaspoon of water. lightly stir to make a gooey paste consistency. Set aside.
In a the bowl of a large food processor , combine the cooked lentils, oats, walnuts, flax mix, tamari, thyme, cayenne, salt, and several grinds of black pepper. Add the cooked vegetables to the mix.
Pulse several times, just until the mixture starts to stick together. Test by seeing if it sticks when you press it between your fingers. You don't want it totally smooth, the mix should be a bit chunky to hold its shape while cooking.
Transfer the mixture to the prepared loaf pan, then press firmly down to pack it together. Stir the glaze ingredients together and brush it over the top of the loaf. Bake uncovered at 190C for 30 to 35 minutes. Should be firm to the touch if your press down on the top.
Remove from the oven and allow to cool for about 10 minutes. Lift it out of the loaf pan using the edges of the parchment paper and carefully slide unto a serving dish. Slice thickly to serve.
Feel free to serve with my delicious Vegan Mushroom gravy ( see recipe in blog) or your own favourite sauce.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Loaf will tend to dry a bit in the fridge, when warming sprinkle with water or simply add warm gravy over the top.