Vegan Meatloaf
There are hundreds of recipes for vegan meatloaf out there. Have you tried making one yet? Our vegan meatloaf entails lentils, lot of different herbs & spices, and to really spike things up, nutritional yeast flakes, that are a good source of vitamin B complex, essential amino acids, folate, fiber, and protein.
- 1 cup (200 g) green/brown dry lentils
- 2 bay leaves
- 2 1/2 cups (600 ml) 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 (70 g) oats
- 3 tablespoons flaxseed meal (ground flaxseeds)
- 2 tsp 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
1. In a large pot add water with lentils. Bring to a boil, reduce heat, cover and simmer for about 35 minutes, stirring occasionally.
2. Once done, remove the lid and set it aside to cool, about 15 minutes is good.
3. In a small bowl combine a flaxseed meal and 6 tbsp water, and set aside for at least 5 minutes. This will act as a binder and will thicken nicely upon sitting.
4. In saute pan heat oil or water over medium heat. Saute garlic, onion, carrots, and celery for about 5 minutes.
5. Add spices mixing well to incorporate. Set aside to cool.
6. Using a blender or food processor, blend 3/4 of the lentil mixture.
7. Combine vegetables with lentils, oats, oat flour and flax-egg, nutritional yeast, mix well.
8. Taste, adding salt and pepper as needed, or any other herb or spice you might like.
9. Place the mixture into a loaf pan lined with parchment paper.
10. Press down firmly filling in along the edges too.
11. Place in the center of the oven, and bake at 356 F (180 C) for about 35 – 40 minutes. Let cool a bit before slicing.
12. Serve with cranberry sauce.
