Vegan Meatloaf

Vegan Meatloaf

Ingredients

 

• 1 cup (200g) green/brown dry lentils
• 2 bay leaves
• 2 1/2 cups (600ml) vegetable broth
• 2 Tbsp olive oil
• 3 garlic cloves, minced
• 1 small onion, finely diced
• 1 small red bell pepper, finely diced
• 1 carrot
• 2 celery ribs, finely diced
• 1/2 cups (70g) oats
• 3 tablespoons flaxseed meal (ground flaxseeds)
• 2 teaspoons dried thyme
• 1/2 tsp cumin
• 1/2 Tbsp smoked paprika
• 1/2 Tbsp oregano
• cracked pepper & sea salt, to taste
• 2 Tbsp LOOV Organic Non-fortified Nutritional Yeast

  In a large pot add water with lentils. Bring to a boil, reduce heat, cover and simmer for about 35 minutes, stirring occasionally. Once done, remove the lid and set it aside to cool, about 15 minutes is good. In a small bowl combine a flaxseed meal and 6tbsp water, and set aside for at least 5 minutes. This will act as a binder and will thicken nicely upon sitting. In saute pan heat oil or water over medium heat. Saute garlic, onion, carrots, and celery for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool. Using a blender or food processor, blend 3/4 of the lentil mixture. Combine vegetables with the lentils, oats, oat flour and flax-egg, nutritional yeast, mix well. Taste, adding salt and pepper as needed, or any other herb or spice you might like. Place the mixture into a loaf pan lined with parchment paper. Press down firmly filling in along the edges too. Place in the center of the oven, and bake at 180 C (356 F) for about 35 – 40 minutes. Let cool a bit before slicing. Serve with cranberry sauce.