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vegan meatloaf on a baking pan with green beans
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"Beefy" Vegan Lentil Loaf

This is the BEST Vegan Lentil Loaf ever! Using both plant-based lentils and your favorite vegan ground beef crumbles, make this Vegan Lentil Loaf healthy but with a "beefy like" texture! 
Course Main Course
Cuisine Vegan, Vegetarian
Keyword lentil loaf, vegan lentil loaf, vegan meatloaf
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 slices
Calories 424kcal
Author Gina Marie

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoon vegan butter
  • ½ cup chopped onion
  • 1 teaspoon garlic paste (or fresh minced garlic)
  • 16 ounce chopped mushrooms
  • 2 cups pre of cooked lentils (app. ¾ cup dried) note 1
  • 1 package thawed vegan beefy crumbles (your brand of choice) note 2 and 3
  • ¼ cup ketchup
  • 2 teaspoon Vegan Worcestershire Sauce note 5
  • 1 cube vegetable bouillon
  • 1 tablespoon chopped fresh parsley or dried Italian Herbs
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ cup bread crumbs
  • cup instant oats
  • ¼-½ cup Vegan BBQ Sauce or your favorite brand of sauce

Instructions

  • Preheat your oven to 350°F (180°C). Grab a pan and place on medium-high heat. Add oil and then butter into the hot pan until the butter has melted
  • Next, add your chopped onions, garlic paste, and mushrooms and cook on medium-high heat until veggies are soft and translucent for about 5 minutes. Once veggies are done cooking set aside.
  • Take half (1 cup) of your pre-cooked lentils and blend together in your food processor. This will help your loaf bind together. Add your processed lentils to a large mixing bowl along with the other unprocessed whole lentils.
  • In your large mixing bowl also add cooked mushrooms and onions, thawed out vegan beef crumbles, ketchup, Vegan Worcestershire Sauce, vegetable bouillon, fresh parsley (or dried Italian herbs), sea salt, black pepper, bread crumbs, and instant oats.
  • Mix together until fully combined, gently smashing together (not too much tho). You can get messing and use your hands for this. It's kinda fun!
  • Line your pan with parchment paper for an easier cleanup or lightly grease your baking sheet or loaf pan with oil. Add your mixture to your baking sheet forming it into a loaf (it should hold with no problem). Or add it to your loaf pan and pat down.
  • Top with Vega BBQ Sauce or your own personal favorite meatloaf sauce. Put in oven and bake for 15-20 minutes. Take out and let cool. The longer it cools the more it holds when you cut it.
  • Top with additional Easy BBQ Sauce and serve with Vegan Potato Salad and Vegan Baked Beans for a Summer cookout. Or for Thanksgiving serve with Baked Candied Sweet Potatoes, Dairy Free Mac and Cheese, and Almond Green Beans!
  • Leftovers keep covered in the refrigerator 5-6 days and can be frozen for up to 1 month covered.

Video

Notes

  1. PRE COOKED LENTILS: Use pre cooked lentils in the refriderated section of your store to save time in making the recipe. If not make your own first. You will need ¾ cup dried lentils and 2 ½ cups of water. (NO SOAKING FOR LENTILS REQUIRED) Bring water to a boil and simmer lentils for 25 minutes. Drain well, and pat dry with paper towels to remove excess moisture. This helps prevent a mushy loaf.
  2. MOCK GROUND BEEF: As of present day, there are now vegan ground beef packaged products vs just frozen crumbles. Feel free to experiment with those as they might provide a better bind than the crumbles! Any brand you like will be find. You can substitute the mock ground beef crumbles for 1 cup of cooked rice or 1 cup of ground-up walnuts if you are averse to using mock products.
  3. MOCK GROUND BEEF BRANDS: Originally this recipe uses Beyond Meat Crumbles BUT I have redone this with Gardien brand and I like that better. Not everyone likes pea protein so I suggest using Gardien, Vegan Morning Star, or Boca. Please note that the size of the the package doesn't matter too much (as each brand varies from 10 to 13 ounces). Whatever brand you use, be sure to use the entire package. 
  4. FIRMER HOLD: The longer it cools, the better it will hold. If you want a firmer hold you will have to combine all ingredients inside a food processor. The downside of that is you can loose a lot of that "beefy" texture processing all the ingredients together. So it's all about what you desire the most.
  5. ADDITIONS & OTHER SUBSTITUTIONS: Here's a secret, if you cannot find Vegan Worcestershire Sauce, use A1 steak sauce instead! 

Nutrition

Serving: 1slice | Calories: 424kcal | Carbohydrates: 62g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Sodium: 454mg | Potassium: 1059mg | Fiber: 23g | Sugar: 7g | Vitamin A: 254IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 7mg