vegan meatloaf recipe

Full of veggies, lentils, and savory flavors, this lentil loaf is worth every ingredient. Make it the day before and enjoy it for dinner and lunch for the week.

Vegan Meatloaf - "Meatless" Lentils!

brown lentils

carrot, diced (about 1/4 cup)

celery, diced (about 1/4 cup)

red pepper, diced (half a red pepper)

mushrooms

cloves, garlic, minced

tomato paste

Tablespoon yellow mustard

Tablespoons flaxseed meal

Tablespoon fresh parsley, chopped

salt

pepper

quick oats

whole wheat bread crumbs

sauce

Pre-heat oven to 350

Chop onion, celery, mushrooms, red pepper, and carrot...

Chop onion, celery, mushrooms, red pepper, and carrot (diced). I used the small blade on my favorite Vegetable Chopper

In a large skillet, cook onion, garlic, mushrooms,...

In a large skillet, cook onion, garlic, mushrooms, carrots and celery and salt and pepper until browned. (You may use a little vegetable broth to avoid sticking )

In a food processor, pulse prepared lentils, quick...

In a food processor, pulse prepared lentils, quick oats, flaxseed, bread crumbs, cooked vegetables,  tomato paste, bbq sauce, and parsley.

The finished product should be chunky; do not...

The finished product should be chunky; do not over pulse.

I used a silicone loaf pan or place parchment...

I used a silicone loaf pan or place parchment paper in the base of a glass loaf pan. If you don't have a loaf pan, you may form the dough into a loaf shape on a cookie sheet.

Place dough into the loaf pan, and gently...

Place dough into the loaf pan, and gently press the top to form a bread shape on top

Cover with aluminum foil

Bake for 35 minutes covered.

Uncover after 35 minutes, and drizzle additional bbq...

Uncover after 35 minutes, and drizzle additional bbq sauce on top.

Return to oven for 10 minutes uncovered.

Remove from oven; recover and let stand for...

Remove from oven; recover and let stand for 10 minutes before cutting.

I find it easier to remove it from...

I find it easier to remove it from the pan prior to cutting.

This vegan meatloaf with an easy tomato glaze is the perfect comfort food! It's super delicious, hearty, and easy to make. It makes a great Sunday dinner along with potatoes and a salad!

Vegan Meatloaf

cooked brown lentils ((either use one can of lentils

chickpeas ((either use one can of lentils

onions, chopped

garlic,

flaxseeds

walnuts

carrot,

oats

+ 1 tablespoon unsweetened almond or soy milk

soy sauce

Worcestershire sauce

oregano

thyme

rosemary

parsley

salt,

black pepper,

ketchup

garlic powder

onion powder

paprika powder

maple syrup

Sauté the onion and garlic for about 2 minutes. Then add the chopped carrots and cook them for another 3 minutes.

Put about 6 tablespoons of the cooked lentils aside. Put all of the ingredients except for the spices into a blender or food processor and blend until you have a sticky but chunky mixture. It&#039;s very important that you make sure to not overdo it, so the vegan meatloaf will still have some texture.

Add the remaining lentils and season with thyme, oregano, salt, pepper, and fresh parsley. Preheat your oven to 350 °F.

Place the mixture into a loaf pan lined with parchment paper. Make sure to let the parchment paper overlap the loaf pan, so it's easier to remove the lentil loaf once it's done.

Bake the vegan meatloaf for 30 minutes. In the meantime make the tomato glaze. Combine all ingredients in a small bowl and whisk well.

After the 30 minutes of baking time are over, take the vegan meatloaf out of the oven and evenly spread the tomato glaze on top. Then return it to the oven and bake it for another 15 minutes at 350 °F.

Allow to cool in the pan for about 10 minutes. Then carefully lift it out with the parchment paper. Slice and sprinkle with freshly chopped parsley.

A meat-less loaf recipe made with lentils, portobello mushrooms and quinoa! 

Vegan Lentil Loaf Recipe

green lentils (about 1 cup dried, or can use canned)

tbsp ground flax seeds+6 tbsp water

olive oil

onion,

garlic cloves, chopped

celery stalk, chopped

red bell pepper, chopped

portabello mushrooms, chopped

tsp salt

tsp pepper

paprika

red wine

tbsp ketchup

tamari

tbsp vegan worshershire sauce

quinoa, (already cooked)

tbsp balsamic vinegar

Mix the ground flax seeds with the water and let sit for 5 minues to gel.

Heat the olive oil in a pan on medium-high heat. Add the onions, garlic, carrot, celery, red pepper and mushrooms and let brown in the pan for 10-15 minutes, stiring constantly so the veggies don&#8217;t burn. Sesason with salt, pepper, paprika and dried herbs.

Reduce the heat to medium then deglaze the pan with red wine. Add the ketchup, tomato paste tamari, and vegan worshershire sauce and mix everything together. 

Add the veggie mixture to a food processor with the lentils, quinoa oats, and flax eggs. Pulse just a bit until combined, but not too much so there is still texture.

Line an 8&#215;4 inch loaf pan with parchment paper and spray with cooking spray. Pour the lentil mixture into the pan spreading evenly.

To make the glaze mix the ketchup, balsamic vinegar and maple syrup together, then spread evenly onto the loaf. 

Let cool for 30 minutes before removing from the pan.

Yummy! I just made it for the second time. It makes excellent sandwiches.
I used eggs instead of the flax egg, I'm a vegetarian but not vegan. And I love eggs.
Also I did not have ketchup so I just left it out.

I can not say enough good things about this recipe!! It was  SO good! I will make it again and again. And the left overs? The flavour gets better and better. Highly recommend! 👌👌👌

Love your recipes, and love lentils, this is very good and tasty, I used 1/2 and froze 1/2 (only one in my house), keep up the good work.

Delicious! I made it once for my family and I and they loved it so much, I made it the following week to bring to Thanksgiving. I actually sliced up half the loaf and frozen the slices, then put them in a freezer bag and they defrosted pretty well! Tastes so much like meatloaf, a really great recipe.

Wow. This is delish.  Our family has been vegetarian for a year now and everyone loves this - kids included! 

My "meat and potatoes-loving" partner thinks this loaf is delicious.  We are both meat-eaters, but try to eat meatless meals several times a week. The only thing I change is to leave out the tamari/soy sauce, as my partner is allergic to soy. I also make my own soy free  replacement for worcestershire sauce.  We get three meals for the two of us, from one loaf. It is a healthy, inexpensive hearty meal. Thanks for sharing.

This is absolutely the best lentil loaf I’ve ever made. I’m so glad I made a double batch and froze it. I added a little meatloaf seasoning to it too. 

https://content.jwplatform.com/videos/9iO2YdEb.mp4

Vegan Lentil Loaf is a healthy and delicious vegan version of meatloaf that’s made with a combination of, green lentils, portobello mushrooms, quinoa and vegetables.

Vegan Lentil Loaf.mp4

This Vegan Meatloaf is a crowd-pleasing meatless meal for everyone, even meat lovers.

yellow onion, finely chopped

celery,

c. finely chopped baby bella mushrooms

chickpeas,

c. panko bread crumbs

c. parsley,

tbsp. low-sodium soy sauce

c. ketchup

barbecue sauce

smoked paprika

Kosher salt

black pepper

Preheat oven to 375º and line an 5"-x-8" loaf pan with parchment paper. In a large skillet over medium heat, heat oil. Add onion, celery, carrot, and mushrooms and cook, stirring occasionally, until vegetables are soft and most of the liquid has cooked out, 6 to 8 minutes.

Using a potato masher in a large bowl or food processor, mash the chickpeas until a rough paste forms. (A few large pieces of chickpea are OK.) Transfer to a large bowl if using a food processor.

Add cooked vegetables, bread crumbs, parsley, soy sauce, and Worcestershire sauce to the bowl with chickpeas. In a medium bowl, whisk together ketchup and barbecue sauce. Add half of this mixture to the bowl with the chickpeas. Season with paprika, salt, and pepper, and stir until all ingredients are evenly incorporated.

Transfer chickpea mixture to prepared loaf pan, packing the mixture in gently. Smooth top, then brush with half of the remaining ketchup mixture and bake for 30 minutes. Remove from oven, brush with remaining ketchup mixture, and bake 30 minutes more.

Let cool 10 minutes, then garnish with parsley and serve

I’ve made this recipe multiple times and shared it with friends. It’s gotten rave reviews from anyone who has tried it - my boyfriend says it’s his favourite thing I’ve made. So flavourful and satisfying. I don’t find it falls apart, but I do pack it into the pan before cooking. Love this recipe.

Both my husband and I love this recipe!  It is one of our favorite meals!

Haven't tried this yet, but want to. Sounds really good so I gave it 5 stars. Any thoughts on using egg replacer in the mix to bind it together better? I noticed one comment said that it fell apart. Also, since I'm the only one in the house who eats vegan, what do you think of making mini loaves and freezing. Should I freeze before or after baking? What would work best?

I was hopeful on this "meatloaf", however instead of the nice texture seen in the pictures I ended up with a soggy mush loaf. Guess my quest continues.

Tasty vegan loaf. Maybe don’t make it if you don’t like chickpeas or somehow don’t expect it to taste at all like beans (for me the sauces and vegetables were stronger though). Seems fairly healthy & I will definitely make it again.

Would like the nutritional information if anyone has it.

Why not call it bean loaf?  I'd rather have served shingles than this mess.  I think shingles would have tasted far better, in fact.  How anyone can say this has flavor is beyond me.  You want to use plant-based protein, fine, but mashed up chickpeas is just baked hummus, not anything remotely resembling a MEATloaf.

I've just made this for the second time for dinner. It is the first vegetarian loaf I have ever made that I truly liked. It is delicious and easy to make. I'm making it with all ketchup instead of ketchup and bbq sauce because my boyfriend cannot stand ANY spiciness whatsoever, but it is delicious with the bbq sauce/ketchup mix. My bf is not a vegetarian, but he still really liked this loaf (besides thinking I made it too spicy). I will definitely be making this again.

https://streaming.hearstdigitalstudios.com/19503b49-1cdb-40cb-84f6-0ccedb3d819d/video_rover_16x9_1080p_hd_1556055097_33101.mp4

Meatloaf: not just for meat-eaters any more!

This Vegan Meatloaf Is Hearty AND Healthy

(upbeat music) - [Man] Contemporary meatloaf? (upbeat music continues) (upbeat music continues) (upbeat music continues) - [Chris] Great meatloaf, mom. - [Lois] Thanks, honey. (upbeat music continues) (button clicking)

Get ready for The Best Vegan Meatloaf! It&#39;s so flavorful, super moist, and made with everyday ingredients. Plus, it&#39;s got a killer sweet glaze on top. Simple to make, and even simpler to love!

The Best Vegan Meatloaf

chickpeas

kidney beans (drained and rinsed)

flaxseed

nutritional yeast

tahini

soy sauce (or tamari)

non-dairy milk

brown sugar

sweet paprika

Preheat the oven to 350ºF or 180ºC.

Place the chickpeas and kidney beans in a mixing bowl and use a potato masher or fork to mash them.

Incorporate all the remaining vegan meatloaf ingredients and mix thoroughly until well combined. Alternatively, you can use a food processor to blend them.

Press the mixture firmly into a lined 9x5-inch (23x13 cm) loaf pan. Alternatively, you can place the mixture onto a lined baking sheet and shape it into a loaf using your hands.

To prepare the glaze, simply mix all the ingredients in a bowl until well combined.

Evenly spread the glaze on top and bake for 50 minutes or until browned.

Remove from the oven and allow it to rest for at least 10 minutes before slicing, this will help it hold together better. Slice and serve.

https://content.jwplatform.com/videos/RvlQI8hs.mp4

Get ready for The Best Vegan Meatloaf! It's so flavorful, super moist, and made with everyday ingredients. Plus, it's got a killer sweet glaze on top. Simple to make, and even simpler to love!

Beyond meat meatloaf is meaty and juicy on the inside and topped with a sweet and tangy glaze. It&#039;s made with simple ingredients and is the perfect main course for Thanksgiving or served as a weeknight dinner.

Beyond Meat Meatloaf

flax eggs ((2 tbsp flaxseed meal

yellow onion, diced ((1 medium-large onion))

garlic, minced

(50 grams) panko breadcrumbs (use gluten-free if needed)

(80 milliliters) non-dairy milk ((I use oat milk))

tbsp tomato ketchup

tbsp yellow mustard

tsp Italian seasoning

½ tsp smoked paprika

¼ tsp ground black pepper

(110 grams) tomato ketchup

tbsp white vinegar

½ tbsp brown sugar (not packed)

Preheat oven to 390ºF (200ºC) and line a 10x5-inch loaf pan with parchment paper in the center (no need to grease it.) (See photos above for reference.)

If you haven&#39;t already, mix 2 tbsp of flaxseed meal with 2 - 2 1/2 tbsp water and let it sit for 5 minutes, or until it becomes gel-like.

To a large mixing bowl, add onion, garlic, breadcrumbs, and non-dairy milk. Let it soak for 5 minutes to soften the breadcrumbs.

To the same bowl with the breadcrumbs, add the remaining ingredients - beyond meat, flax egg, ketchup, mustard, chopped parsley, and spices.

Either using your hands or a wooden spatula, mix until everything is well incorporated.

Transfer the meatloaf mixture to the prepared pan and press down firmly with your hands or a spatula, smoothing out the top. (See photos above for reference). Bake for 40 minutes.

In the meantime, in a small bowl, stir the ketchup, vinegar, and brown sugar.

After the timer goes off, take it out of the oven and brush the top of the loaf with half of the ketchup glaze. I like to use a pastry brush for this. Sometimes when baking, juices collect on the top of the meatloaf, if that happens, soak them with a paper towel before glazing.

Return to the oven and bake for 20-25 more minutes, or until the top is caramelized and a toothpick inserted into the center comes out semi-clean.

Let the Beyond meatloaf cool for 5 minutes on the counter before removing it from the loaf pan. The easiest way to do that is to lift the two ends of the parchment paper. Place it on a cooling rack for 30-40 minutes, or if you have the time, let it cool completely.

Top 6 vegan meatloaf recipe recipes from across the web

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Vegan Meatloaf - "Meatless" Lentils...

Vegan Meatloaf

Vegan Lentil Loaf Recipe

Vegan Meatloaf

The Best Vegan Meatloaf

Beyond Meat Meatloaf

Top 6 vegan meatloaf recipe recipes from across the web

The most viewed vegan meatloaf recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Meatloaf - "Meatless" Lentils...

Vegan Meatloaf

Vegan Lentil Loaf Recipe

Vegan Meatloaf

The Best Vegan Meatloaf

Beyond Meat Meatloaf

The most viewed vegan meatloaf recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine