I don't mean to toot my own horn but...This is the best vegan lentil loaf ever! lol Using stables like protein packed lentils and your favorite vegan crumbles makes this vegan lentil loaf just as good (if not better) than the classic version!
1tablespoonof oil or vegan butterI like Earth Balance
1/2cupof chopped onion
1cupof chopped mushrooms
1/2cupof chopped celery
2teaspoonof Vegan Worcestershire sauce
3/4cupof dried brown lentils OR 1 1/2 cup of cooked lentils
1package of vegan beefy crumblesthawed
2cupsof water + 2 tablespoons of waterdivided
1tablespoonof ground flaxseed
1Not beef bouillon cube
1tablespoonof Italian seasoning
1/4teaspoonMs Dash seasoning blend
1/2teaspoonof sea salt
1/2cupof gluten free bread crumbs
1/4-1/2cupof BBQ sauceopt
Get a deep 2 inch pan, add vegan butter and heat on medium high heat.
Add chopped onions, mushrooms, celery, and vegan Worcestershire sauce to pan. Cook on medium high heat till veggies are soft and translucent for about 5 minutes. Stir constantly.
Turn down heat. Add 2 cups of water and one Not Beef Bouillon. Stir to mix the bouillon in the water until you have a broth.
Next add your lentils. Cover and simmer for about 20 minutes until lentils are tender and cooked.
Uncover your beans and add your thawed out Beyond Meat Beef Crumbles. Mix in well and simmer for another 5 minutes.
Turn off your stove and remove from heat. Let cool for about 5 minutes. Most of the water should be absorbed but if not drain in a colander.
Preheat your oven to 350 degrees.
While crumbles cool make your flax egg. Pour ground flaxseed and 2 tablespoons of water in a small bowl and mix well fully combining. It will thicken up as it sits into a gel like substance.
Once crumble mixture has cool add to a mixing bowl along with ketchup, Italian seasoning, bread crumbles, flax egg, and sea salt. Mix well and adjust seasonings to your liking.
Grab a baking dish and lightly grease it. Form your mixture into a loaf.
Top with BBQ sauce or your own personal favorite meatloaf sauce. Put in oven and bake for 20 minutes.
Take out and let cool. The longer it cools the more it holds when you cut it.
Serve with your favorite sides! Enjoy!
Nutritional Information Per Serving
Fat 7 g
Carbohydrates 22 g
Fiber 5 g
Sugar 8 g
Protein 18 g
Substitutes and Additions:
This recipe does not hold like a traditional "meat" loaf because I did not use a food processor. The breadcrumbs and the flax egg helps hold it together especially once completely cool. The longer it is stored the better it holds (makes a great left over dish)
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.
You can mix and match the type of veggies you like. I love mushrooms, onions, garlic, and celery but if you don't feel free to use whatever you do like.Also experiment with different spices.
I never tried this with any other bean but black beans could work well for this and might give it a better hold once processed in a food processor.
Here I use BBQ sauce because it is my favorite but if you have your own meatloaf sauce to use feel free to do so.