This quick and easy vegan lentil meatloaf with mushrooms is full of flavor. A fabulous plant-based family-friendly version of the classic recipe.

Fioa

Gallery

Recipe Summary

prep:
15 mins
cook:
52 mins
total:
1 hr 7 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan with cooking spray.

    Advertisement
  • 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.

Nutrition Facts

360 calories; protein 15.8g 32% DV; carbohydrates 52.5g 17% DV; fat 10.4g 16% DV; cholesterol 0mg; sodium 777mg 31% DV. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/21/2020
We loved this! Even my meat eating husband enjoyed it. I made just a couple of substitutions. Instead of 3 cups of cooked lentils I used 2 cups cooked green lentils and 1 cup cooked Brown rice. Also I increased the salt and Italian seasonings to 1 teaspoon from 1/2 teaspoon. This is an easy recipe to use leftover rice and lentils with. I will make this regularly, I'm sure! Read More
Advertisement