Hearty Vegan Meatloaf
A delicious and nutritious vegan meatloaf, packed with plant-based protein and savory flavors. Perfect for a comforting family meal!
Equipment
- 1 Large Bowl For mixing ingredients
- 1 Loaf Pan 9x5 inch
Ingredients
Base
- 1 cup cooked lentils Brown or green lentils work well
- 1 cup cooked quinoa Adds texture and protein
- 1 cup chopped walnuts For added texture and healthy fats
- 0.5 cup rolled oats Helps bind the mixture
Vegetables
- 1 onion, diced Adds savory flavor
- 2 carrots, grated Adds sweetness and moisture
- 2 cloves garlic, minced Adds aromatic flavor
- 1 cup chopped mushrooms Adds umami flavor
Flavor & Binding
- 0.25 cup tomato paste Adds rich tomato flavor
- 2 tbsp soy sauce Adds savory umami flavor
- 2 tbsp maple syrup Adds a touch of sweetness
- 1 tbsp dried herbs Italian blend or your favorite mix
- 1 tsp smoked paprika Adds smoky flavor
- Salt and pepper Season to your preference
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a loaf pan.
- In a large skillet, sauté the diced onion, grated carrots, minced garlic, and chopped mushrooms until softened.
- In a large bowl, combine the cooked lentils, cooked quinoa, chopped walnuts, rolled oats, sautéed vegetables, tomato paste, soy sauce, maple syrup, dried herbs, smoked paprika, salt, and pepper. Mix well until everything is evenly distributed.
- Transfer the mixture to the prepared loaf pan and press down firmly to pack it in.
- Bake for 60 minutes, or until the top is nicely browned and the loaf is firm to the touch.
- Let the meatloaf cool in the pan for 10-15 minutes before slicing and serving. Serve warm with your favorite sides.
Notes
For a glaze, mix equal parts ketchup and maple syrup and brush on the loaf during the last 15 minutes of baking.