Vegan Lentil Loaf
Recipe by Megan Horsley
Meatloaf, a classic comfort dish, is one of the simplest meals to make, but typically it is not packed with a ton of nutrients. Thankfully, we can boost our nutrition by opting for a loaf made of lentils, shiitake mushrooms, carrots, and red pepper instead, while still indulging in the comfort of the meatloaf we have come to love!
PREHEAT: the oven to 375F. Line a loaf pan with parchment paper.
COOK: the lentils with the broth until tender, about 15 minutes.
SAUTÉ: the onion, red pepper, shiitake mushrooms and carrot. Add all of the spices.
ADD: the lentils to the vegetable mix, along with the mustard, garlic and balsamic vinegar. Sauté until well combined.
SCOOP: ⅓ of the lentil mixture into a food processor with the ground flax seeds and water. Pulse a few times until just puréed. Combine this mixture with the remaining lentil mixture.
MIX: the tomato paste, maple syrup, apple cider vinegar, balsamic vinegar, onion powder and one clove of garlic together until well combined.
COMPILE: the lentil loaf by adding the lentil mixture to the loaf pan, spreading evenly. Smooth the tomato mixture over top.
COOK: in the oven for 40 minutes, uncovered.
COOL: about 5-10 minutes before serving. Garnish with fresh parsley.
Substitutions: Avoiding nightshades? Remove the red pepper, chili powder and tomato topping. Avoiding sugar? Reduce or cut out the maple syrup.
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