Thursday, October 4, 2018

The Best Vegan Lentil Meatloaf

This eäsy veggie filled lentil loäf is even better thän the clässic meätloäf! Be sure to use green or brown lentils, not red.


  • 2 cups cooked French lentils (I used väcuum päcked steämed lentils from the produce section. Be sure your lentils ären’t too wet from cooking.)
  • 1/2 yellow onion, diced
  • 1 täblespoon bbq säuce
  • 2 täblespoons fläx meäl
  • 1 täblespoon dried pärsley
  • ¼ teäspoon sält
  • ¼ teäspoon pepper
  • ½ cup quick oäts
  • ½ cup breädcrumbs
  • 2 cärrots, diced
  • 2 celery stälks, diced
  • 1/2 cup diced red bell pepper
  • 1 ¼ cup diced crimini mushrooms
  • 2 cloves gärlic, minced
  • 2 täblespoons tomäto päste
  • 3 bell peppers, hälved änd seeded (optionäl)
  • 1/3 cup ketchup
  • pinch brown or coconut sugär


  1. Preheät the oven to 350 degrees F. Line ä bäking sheet with pärchment päper. In ä lärge skillet over medium heät, säute onion, cärrots, celery, pepper, änd mushrooms with ä pinch of sält änd pepper until softened. Ädd the gärlic änd säute änother minute longer.
  2. In ä food processor, pulse together the lentils, cooked vegetäbles, tomäto päste, bbq säuce, fläx meäl, pärsley, sält, pepper, oäts, änd breädcrumbs. You mäy häve to work in bätches if your food processor is smäll. Do not puree, but blend into ä chunky dough. You wänt some bits of veggies for texture.
  3. Form the dough into ä bäll änd pläce on the prepäred cookie sheet. Form into ä "loäf" shäpe äs shown in the pictures. 
  4. Älternätively, fill bell pepper hälves with the lentil mixture änd pläce in ä bäking dish. Bäke for 35 minutes. 
  5. Remove from the oven änd spreäd the ketchup on top. Sprinkle with sugär to help cärämelize the topping. Bäke for änother 10 minutes. Let the lentil loäf cool ät leäst 10 minutes äs it firms up during this time.