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Lentil Oat Meatloaf [Vegan]

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Many vegan versions of meatloaf are made with tofu, veggie ground round, tvp, or even seitan. Those tofu-averse will be happy to know there is no tofu or veggie meats in this loaf. This savory version uses only lentils, cracked wheat, oats, and chia seed, along with a mix of seasonings to make it all magically come together!

Lentil Oat Meatloaf [Vegan]

Calories

286

Serves

5-6

Ingredients

For the Loaf:

  • 1/2 cup green lentils
  • 1 cup vegetable stock
  • 1/3 cup water
  • 1 dried bay leaf
  • 3/4 cup bulgur or gluten-free steel cut oats
  • 1 cup water, boiled
  • 1/4 cup natural ketchup
  • 1 cup gluten-free rolled or quick oats
  • 3 tablespoons tamari
  • 2 tablespoons nutritional yeast
  • 2 tablespoons ground white chia or flax meal
  • 2 tablespoons vegan Worcestershire sauce (see note for gluten-free version)
  • 2 tablespoons tahini or sunflower seed butter
  • 2 teaspoons blackstrap molasses
  • 1/4 teaspoon dried thyme
  • 1/4-1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/8 teaspoon ground fennel (optional)
  • Freshly ground black pepper. to taste

For the Topping:

  • 3-4 tablespoons natural ketchup
  • 1 teaspoon vegan Worcestershire sauce (optional) or 2 teaspoon vegan barbecue sauce (optional)

Preparation

  1. Combine the lentils, vegetable stock, 1/3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25-30 minutes, until just about tender.
  2. Once done, add the bulgur and boiling water, cover, and cook on medium-low heat for another 8-9 minutes. Meanwhile, preheat the oven to 375°F.
  3. Lightly oil an oven-proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover (place it in to protrude along the short ends of the pan; this helps for easier removal of the veggie loaf from the pan).
  4. Combine the topping ingredients in a small bowl.
  5. Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients (except topping). Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping mixture over the top.
  6. Cover the dish with aluminum foil and bake for 25-28 minutes. Remove the foil and bake for another 7-8 minutes. Remove from the oven and let stand for 10-15 minutes or so, before cutting to slice and serve.

Nutritional Information

Per Serving: Calories: 286 | Carbs: 46 g | Fat: 8 g | Protein: 13 g | Sodium: 744 mg | Sugar: 15 g

Notes

Allergy-Free or Bust!; Despite its not having any tofu, tempeh, or TVP, I cannot technically categorize this recipe as “soy free” because of the inclusion of tamari and vegan Worcestershire sauce. These are important seasonings in the loaf. That said, to replace the Worcestershire for a gluten-free version, use instead an extra 1⁄2 tablespoon of wheat-free tamari, along with an extra 1⁄2 teaspoon of molasses, and 2 teaspoons of apple cider vinegar.
Savvy Subs and Adds: If you’d like to add some veggies to the loaf, try adding 1⁄2 cup of seeded and finely chopped green pepper, or 1⁄4 cup of finely chopped celery (stir into the mixture with the seasonings).

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Dreena Burton has been vegan for 20 years, in that time writing four bestselling cookbooks charting her journey as a plant-powered cook and at-home mother of three. Dreena has appeared on television and radio and is a contributor for sites including KrisCarr, Forks Over Knives, Engine 2 Diet, and PCRM.  She has written for Yoga Journal, VegNews, alive magazine. Dreena has won several blog awards including VegNews, VegBloggy, and Vancouver’s Ultimate Mom Blog. Join Dreena’s community, at Plant Powered Kitchen.


 

 

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38 comments on “Lentil Oat Meatloaf [Vegan]”

Click to add comment
Neri
10 Months Ago

I think it\'s a great recipe even though it has so many ingredients!
It was delicious but the problem was it did not stick together properly, when I tried to cut it, it kind of crumbled apart. Any ideas why? Maybe I was supposed to cook it longer..


Reply
Nan Vollbracht
3 Years Ago

Idiots abound. The animals will get their revenge!


Reply
Brett Halliday
3 Years Ago

Have you tried this recipe with beef? It's amazing ; )


Reply
Sally Gawne Op't Hoog
3 Years Ago

Rick Op't Hoog - can you please try this?


Reply
Steven John Styles
3 Years Ago

looks like shit


Reply
Renata Olczakova
3 Years Ago

Lara Lola


Reply
Georgina Salinas
3 Years Ago

Iriam Ortiz


Reply
Linda Romanauskas
3 Years Ago

With leftovers i make my loaf....


Reply
Linda Romanauskas
3 Years Ago

I make my lentil soup and with the leftover


Reply
Holly Crocker
3 Years Ago

Linda I'm very curious about how to make lentil loaf.


Reply
Cynthia Aspengren
16 Dec 2014

I found a recipe for lentil loaf on this site. I made it for Thanksgiving. We are having it for Christmas. It was very good and simple.



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