The Ultimate Vegan Lentil Meatloaf
This vegan meatloaf is hearty and super delicious. It is the best vegan meatloaf I have ever made. It's filled with nutritious ingredients and it's incredibly tasty! It's great for the holidays but also to prepare ahead for the week.
Equipment
- Pan
- Oven
- Food processor/blender (optional)
Ingredients
- 3 medium potatoes (350 g)
- 2 small carrots chopped finely
- 1 medium onion chopped finely
- 2 celery stalks chopped finely
- 2 spring onions chopped
- 150 g mushrooms
- 350 g lentils cooked
- 60 g walnuts chopped
- 1 tbsp olive oil
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp rosemary
- 1 tsp chives
- 2 tbsp soy sauce
- 2 tbsp breadcrumbs
Gravy
- 2 cups vegetable broth
- 1 tbsp soy sauce
- a pinch of onion powder
- 3 tbsp nutritional yeast
- 1/4 tsp mustard
- 1/4 all purpose flour
Instructions
- Preheat oven to 190C. In a pan heat up some olive oil. Then add carrot, celery, onion and spring onion. Cook until softened, for about 5/8 minutes, stirring occasionally. (Add some water if it starts to stick). In the meantime, peel the potato and boil them in boiling water until tender (I recommdnd chopping them so this will be quicker). When it’s done mash it with a fork.
- Pour the drained lentils in a bowl and with a hand blender slightly crush them. (You can do this with your hands too). Do the same with the mushrooms, pulsing a few times in a food processor or cutting them really finely with a knife.
- Once the onions etc are soft add lentils, mushrooms, finely chopped walnuts, mashed potatoes and mix well. Add soy sauce and stir to combine.Let it cook for 2 minutes then add 2 tbsp of breadcrumbs and mix well. Now it’s ready for the oven. I used a loaf tin to get the right shape, I put the mixture in it then turned it upside down in a normal tin. Feel free to give it any shape you like.
- Sprinkle with olive oil and some fresh oregano. Cook for 30 minutes. Enjoy with a side of potatoes or roasted vegetables and this delicious gravy!
Tried this recipe?Let us know how it was!