It’s that time of yr the place I’m beginning to crave hearty, heat meals like chili, sloppy joes, lasagna and of course a good meatloaf. You too, huh?
Since the days are turning into cooler, I believed that I might share my absolute favourite recipe for meatloaf. And bet what you guys? It’s vegan and gluten loose! That’s right; lentils exchange meat in this lip-smacking super good meatloaf sopping wet in some complete awesome sauce. You received’t believe how wholesome this is either. The diet is rockin!
Did I just say rockin’? Ugh I’m getting previous.
My mother introduced me to this meatloaf a few years in the past. At first I was like WTF… did my Mom truly just prepare dinner up lentils and veggies and then slab all of it in a pan? She should be off the rocker. But then after all I tasted it, and it was once GLORIOUS.
So good I felt the want to devour half the pan that night time. Now each and every time I see Mom, I’m almost begging for her to make me this lentil loaf for dinner. MAKE ME THE LENTIL LOAF, MA! She thinks I’m nuts now. Probably true.
I asked her where she were given the theory for a vegetarian meatloaf and he or she pointed me to The Simple Veganista, a blog that I now absolutely adore. Check her out, she has heaps of wonderful recipes which are plant-based and delish.
Mom tailored the recipe and added a few more spices and herbs, but truly this vegetarian lentil loaf is superb to make your individual particular approach. Mix up your topping, check out a hawaiian sauce, candy and bitter or possibly a highly spiced BBQ sauce. I feel my sauce is pretty nice, however making your own always makes it a laugh, too!
Make your personal oat flour for this lentil loaf
Good news, you can easily make your individual oat flour right at home to use on this vegetarian lentil loaf recipe. Check out my tutorial with all of my best possible tips & tips. So easy!
As mentioned above, one of my favourite causes I like this meal is as a result of now not simplest is it pleasurable, but it’s also full of some pretty amazing diet stats. Not best do lentils include tons of fiber, but they are an excellent source of protein, too. I imply 16g of fiber and 14g of protein for one serving? Dream come true.
I hope you guys revel in Mom’s lentil loaf. She’s super excited for you to try it, so let me know what you think. xo!
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More wholesome vegetarian recipes you’ll love
Ultimate Vegan Black Bean Burgers with Tahini Garlic Sauce
Butternut Squash, Chickpea & Lentil Moroccan Stew
Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema
Vegan & Gluten Free Curry Chickpea Pot Pie with Sweet Potato ‘Crust’
Slow Cooker Taco Lentil Soup
Mom's Ultimate Vegetarian Lentil Loaf
Prep Time 30 minutes
Cook Time 45 mins
Total Time 1 hour 15 mins
A vegan and gluten unfastened vegetarian lentil loaf made with lentils, herbs and delicious spices.
- 1 cup dry inexperienced lentils
- 4 cups water
- 3 tablespoons flaxseed meal
- 1/3 cup water
- 1/2 tablespoon olive oil
- 4 garlic cloves, minced
- 1 small white or yellow onion, diced (about 1 cup diced onion)
- 1 pink bell pepper, finely diced
- 1 carrot, finely diced
- 1 jalapeño, seeded and diced, not obligatory
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon coriander
- 1/2 cup gluten loose rolled oats
- 1/2 cup gluten unfastened oat flour (you'll be able to make your individual!)
- 1/2 cup chopped fresh cilantro
- 1 teaspoon salt
- Freshly flooring black pepper
- For the glaze:
- 1/2 cup ketchup
- 1/2 teaspoon yellow mustard
- 1/2 teaspoon apple cider vinegar or balsamic vinegar
- 1/4 teaspoon chipotle chili powder (disregard if you do not like highly spiced food)
Rinse the lentils in a large mesh strainer. Add 4 cups of water to a large pot with lentils and a dash of salt, carry to a boil then cut back warmth to low and simmer for roughly 30 minutes or until lentils absorb most of the water and transform tender. Drain lentils and set aside.
While the lentils cook: Mix flaxseed meal and 1/3 cup water to a small bowl and position within the refrigerator whilst you are making the rest of the loaf. The flaxseed meal will assist bind the loaf together.
Preheat oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray and line with parchment paper.
Place huge pan over medium heat and upload 1/2 tablespoon of olive oil. Once oil is scorching, upload in garlic, onion, bell pepper, carrot, jalapeno and cilantro; saute for 5-7 minutes or till onions are translucent and carrots start to soften just a little.
Add in spices and cook for 30 extra seconds, then switch to a large bowl; put aside.
Using a blender or food processor, blend about 2 cups of the cooked lentils.
Transfer to the bowl with the sauteed veggies, and stir in the remaining lentils together with the oats, oat flour, and flaxseed meal (from the fridge!). Add salt and pepper, then style and upload extra spices or salt and pepper if desired.
Add aggregate to ready loaf pan, pressing and smoothing to the sides to ensure it bakes evenly. Quickly prepare your glazed by means of combining all components in a small bowl then spreading half of the sauce on top.
Bake loaf for Forty five mins. Top with closing sauce.
Remove from heat and cool for 10-Quarter-hour sooner than doing away with it from pan. Cut into 5 slices and serve! I like to enjoy it with just a little extra ketchup or bbq sauce. Also scrumptious served with mashed potatoes!
This is freezer-friendly, simple wrap tight or place in a freezer secure ziploc bag. Will keep excellent for up to Three months. You can also bake and then freeze it in the loaf pan, just making sure that it is tightly coated.
Servings: 6 servings
Serving dimension: 1 serving
Recipe through: Monique Volz // Ambitious Kitchen | Photography by way of: Sarah Fennel // Broma Bakery
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