The Go Fit Now Vegan Lentil “Meatloaf” can’t be beaten if you want a clean, hearty, vegan meal. The recipe makes enough to feed about 6 hungry adults and can be stored in the fridge for up to a week of delicious fast meals. One of my clients gave me the recipe. I tweaked it a bit to add more healthy fats, cut down on preparation time and suit my personal taste. It’s a definite crowd-pleaser and pretty easy to make.
Vegan Lentil “Meatloaf”
VEGAN LENTIL “MEATLOAF” INGREDIENTS
2 cups cooked lentils (I buy the pre-cooked lentils from Trader Joes)
2 tbsp olive oil
1/2 diced onion
1/2 cup diced carrot
1/2 cup diced celery (I use the pre-prepared mir poix from Trader Joes in place of the onions, carrots and celery)
8oz sliced mushrooms
2 big tbsp tomato paste
2 tbsp soyaki sauce (or Soy Vey)
1 tsp dried thyme
salt and pepper to taste
1 cup rolled oats
1/2 cup fax meal (linseed meal)
FOR THE GLAZE
1/2 cup ketchup
1tsp dijon mustard
1 tsp cider vinegar
METHOD
Heat oven to 375 degrees fahrenheit (200 celsius)
Prepare the glaze – all ingredients go into a small bowl and are mixed with a fork, set aside
Cook the onions, celery, carrots (mir poix) and mushroom in a pan with the olive oil until tender
Blend cooked vegetables with 1.25 cup of lentils, half the rolled oats, tomato paste, soyaki sauce, thyme, salt and pepper
Once blended, place mix into a bowl and add remaining lentils, rolled oats and flax meal. Stir ingredients together
Ball mix together and place on a baking sheet covered with parchment paper, shape into an oval loaf
Cover with half the ketchup glaze and bake for 30 minutes
Remove from oven and cover with remaining glaze and bake for another 10 to 15 minutes
Cool for 15 minutes before serving
This recipe can be stored in the refrigerator. It is delicious cold. We really like to heat a slice up on a pan with some olive oil, much like cooking a burger, and serve it with a yummy salad for a perfect lunch.
NUTRITIONAL INFORMATION PER SERVING
Calories: 234
Fat (g): 6.3
Carbs (g): 33.3
Protein (g) 11.3
