Mushroom Lentil Vegan Meatloaf
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4-8
Ingredients
  • ½ cup dry green lentils, rinsed
  • 1 bay leaf
  • 1 small onion, diced
  • 1 TBS olive oil
  • 8 oz mushrooms, sliced
  • ½ cup walnuts
  • 3 garlic cloves
  • ¾ cup rolled oats
  • ¼ cup nutritional yeast
  • 3 TBS tomato paste
  • 3 TBS reduced sodium soy sauce or tamari
  • 1 TBS apple cider vinegar
  • 2 tsp Italian seasoning
  • ½ tsp black pepper
  • ¼ tsp kosher salt
Glaze
  • ¼ cup ketchup
  • 2 TBS prepared yellow mustard
  • 1 TBS maple syrup
Instructions
  1. Combine lentils and bay leaf in a pot and cover with water. Bring to a boil and simmer for 20 minutes or until the lentils are tender. Drain and remove bay leaf.
  2. Meanwhile saute the onion in olive oil until translucent. Add the mushrooms and saute until they release their liquid and it is evaporated.
  3. Preheat oven to 375 degrees F.
  4. Add garlic and walnuts to the food processor and pulse until they are chopped into pea-sized pieces.
  5. Add all but ½ cup of cooked lentils to a food processor (se aside the extra ½ cup lentils for later). Add the sauted mushroom mixture, oats, nutritional yeast, soy sauce or tamari, tomato paste, apple cider vinegar, Italian seasoning, black pepper and salt. Pulse until the mixture is well combined. Do not over process and turn it into a paste. Remove processor cup from the machine and stir in reserved lentils with a spoon. (Alternatively you can transfer the mixture to a bowl to stir in the reserved lentils)
  6. Line a 9x5 inch loaf pan with parchment paper and press the meatloaf mixture into the pan.
  7. Stir together the ketchup, yellow mustard and maple syrup. Spread the glaze over top of the meatloaf.
  8. Cover the loaf pan with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake another 10 minutes. Cut into 8 slices. I usually eat two slices per serving.
Recipe by Alisons Allspice at https://www.alisonsallspice.com/mushroom-lentil-vegan-meatloaf/