Vegan “meat loaf”

There are so many vegan meat loaf recipes... and I’m on a mission to try them all! This recipe is easy to follow and the resulting loaf has great texture and flavor. Adapted from The Simple Veganista. Serves 6.

Ingredients

• 1 cup dry lentils (use green/brown)

• 2 1/2 cups vegetable broth

• 3 tablespoons flaxseed meal (ground flaxseeds)

• 1/3 cup water

• 2 tablespoons olive oil OR steam sauté using 1/4 cup water

• 3 garlic cloves, minced

• 1 small onion, finely diced

• 1 small red bell pepper, finely diced

• 1 carrot, finely diced or grated

• 1 celery rib, finely diced

• 1 teaspoon dried thyme (or Italian seasoning)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon chili powder

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• 3/4 cup oats

• 1/2 cup oat flour or finely ground oats (any flour of choice will work here too)

• Additional salt and pepper, to taste

• Glaze: mix 3 tablespoons ketchup with 1 tablespoon balsamic vinegar

Instructions

1. Prepare lentils: Rinse the lentils, remove odd pieces. In large pot add 2 1/2 cups water/broth with lentils. Bring to a boil, reduce heat, cover and simmer for about 25-35 minutes, stirring occasionally. It’s ok if they get mushy, we are going to roughly puree the mixture when cooled. Once done, remove lid and set aside to cool (there should only be a little bit of water so do not drain), lentils will thicken a bit upon standing, about 15 minutes is good.

2. Preheat oven to 350 degrees.

3. Make flax egg: In small bowl combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting.

4. Sauté vegetables & spices: In sauté pan heat oil or water over medium heat. Sauté garlic, onion, bell pepper, carrots and celery for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool.

5. Mash the lentils: Using the back of a fork, mash the lentil mixture so it’s about 3/4 mashed. This helps bind the loaf.

6. Assemble lentil loaf: Combine sauteed vegetables with the lentils, oats, oat flour and flax-egg, mix well. Taste, adding salt and pepper as needed, or any other herb or spice you might like. Place mixture into a 9×5 loaf pan lined with parchment paper, leaving it overlapping for easy removal later. Press down firmly filling in along the edges too.

7. Glaze: Prepare your glaze by combining ketchup and balsamic (or apple cider) vinegar in a small bowl, mix until incorporated. Spread evenly over top the loaf.

8. Bake: Place in center of the oven, and bake in oven for about 45 – 50 minutes. Let cool a bit before slicing.

9. Enjoy!

Note: to reheat, cut into slices first and heat in a sauté pan.

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