Vegan Meatloaf
Method
-
-
Preheat the oven to 200 degrees, 400 degrees F, gas mark 6.
Heat the olive oil in a pan then add the onion, mushrooms, garlic and a pinch of salt. Sauté until the onion turns translucent, which should lake about 10-12 minutes, stirring occasionally.
Meanwhile, make the flax eggs. In a small bowl,combine the ground flaxseed and water and let it sit until it congeals. This should take about 5 minutes.
-
While the flax egg is setting up, add the drained and rinsed lentils and chickpeas to a large bowl. Smash them with a fork until no large pieces are left.
Add the oats; plant milk of choice (I used almondmilk); tomato ketchup; dried mixed herbs; flax eggs; salt and pepper to the bowl. Then add the sauteed onion and mushrooms to the bowl and stir to combine well.
Spray a loaf pan with cooking spray and then placethe mixture into the pan. Bake the loaf in the oven for 30–35 minutes.
-
While the meatloaf is baking make the topping:
Whisk together the tomato ketchup, coconut sugar and apple cider vinegar in a bowl or measuring cup.
After the loaf has baked for 30–35 minutes, take itout of the oven and spread a layer of the topping sauce over the entire loaf. Place it back in the oven to bake for another 15 minutes.
Remove the pan from the oven and let it cool to set up for about 10–15 minutes before serving.
-
Notes
Looking for an easy and delicious vegan meatloaf recipe? This hearty plant-based meatloaf is made with wholesome lentils, chickpeas, mushrooms, oats, and fragrant herbs, then topped with a sweet and tangy ketchup glaze. Perfect for a comforting vegan dinner, Sunday roast, or family meal, this satisfying meat-free meatloaf is packed with flavour and easy to prepare.
