Vegan Lentil Meatloaf recipe
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Ingredients
- cooking spray 3 tablespoons olive oil, divided 1 onion, diced 2 cups sliced mushrooms 2 cloves garlic, minced 3 cups cooked brown lentils 2 cups bread crumbs ½ cup almond milk ¼ cup ketchup, divided 2 tablespoons flaxseed meal 2 tablespoons soy sauce ½ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon Italian seasoning
Nutrition Info
- 360.3 caloriescarbohydrate: 52.5 gcholesterol: : -fat: 10.4 gfiber: 11.2 gprotein: 15.8 gsaturatedFat: 1.5 gservingSize: -sodium: 777 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Vegan Lentil Meatloaf
Directions
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Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan with cooking spray.
Heat 1 tablespoon oil in a skillet over medium heat, stir in onion. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add mushrooms and garlic, cook and stir until tender, about 3 minutes.
Combine remaining 2 tablespoons olive oil, mushroom mixture, cooked lentils, bread crumbs, almond milk, 2 tablespoons ketchup, flaxseed meal, soy sauce, salt, pepper, and Italian seasoning in the bowl of a food processor. Pulse until just combined, do not overblend and work in batches if needed. Press mixture into the prepared loaf pan. Brush top with remaining 2 tablespoons ketchup.
Bake in the preheated oven until golden, about 45 minutes.