Vegan Lentil & Quinoa Meatloaf
This lentil loaf surprisingly has a very meat-like texture. The combination of lentils, mushrooms, walnuts and quinoa make it tender and juice, but it still has structure so it’s not just a slice of soggy mush. This loaf is packed with protein, fiber and healthy fats, doesn’t use any oils or refined sugars and it’s topped with a dreamy tomato glaze that’s way tastier than the traditional ketchup ones. Enjoy!!
Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins
Yields: 8 servings
1 cup diced carrots
1 cup chopped mushrooms
¼ cup diced shallot
2 garlic cloves, minced
1½ cups cooked lentils, separated (from about ½ cup dry)
½ cup walnuts
¾ cup cooked quinoa
½ cup oats
3 tablespoons tomato paste
2 tablespoons gluten-free tamari (low-sodium preferred)
1 tablespoon maple syrup
3 tablespoons nutritional yeast
1 tablespoon flaxseed meal
1 teaspoon miso paste
1 teaspoon hot sauce
2 teaspoons Italian seasoning (oregano, parsley, basil, thyme)
Salt + pepper to taste
[For the glaze]
2 tablespoons tomato paste
2 teaspoons apple cider vinegar
2 teaspoons maple syrup
½ teaspoon ground mustard
½ teaspoon gluten-free tamari
- Preheat the oven to 350° F. Line a 9x5 loaf pan with parchment and set aside.
- In a large skillet, sauté the carrots, mushrooms, shallot and garlic until carrots are tender, about 5 minutes. Season with salt and pepper and transfer to the bowl of a food processor.
- To the processor add remaining ingredients, reserving ½ cup lentils, and process until a dough starts to form. Pulse in remaining lentils.
- Transfer dough to the prepared loaf pan, pressing it down with a wooden spoon or spatula. Smooth the top and prepare the glaze.
- Whisk all glaze ingredients together then pour over the loaf. Cover the pan with foil and bake for 20 minutes, then remove and bake uncovered for another 5.
- Remove loaf from oven and allow to cool for 5 minutes before slicing and serving. Remaining slices can be frozen or kept in the fridge for 2 - 3 days.