Vegan Lentil Nut “Meat” Loaf
View original ↗
Minimalist Baker · by Minimalist Baker★ 4.6 (200)

Vegan Lentil Nut “Meat” Loaf

NUTRITION · PER SERVING90M COOK
CAL 20%·PRO 24%
CARBS 38G38% OF CAL
9G FIBER11G SUGAR18G OTHER
FAT 22G49% OF CAL
4G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty, plant-based meatloaf made with lentils, nuts, mushrooms, and sweet potato. A satisfying vegan entrée with whole-food ingredients that slices neatly.

mainamericanbeansdairy freegluten freevegan
View the full recipe on Minimalist Baker →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 1 tsp coconut or avocado oil ((if avoiding oil, sub water))
  • 3 heaping cups thinly sliced shiitake or cremini mushrooms
  • 1 healthy pinch each sea salt and black pepper
  • 1 1/2 Tbsp coconut aminos or vegan Worcestershire sauce ((ensure vegan and gluten-free friendly))
  • 1 Tbsp coconut or avocado oil
  • 2 cups sliced and peeled sweet potato ((1/4-inch rounds))
  • 2 cups raw nuts or seeds
  • 2 Tbsp fresh thyme ((or sub dried))
  • 2 cups cooked brown or green lentils ((rinsed and well drained // we used canned to save time))
  • 1/2 tsp each sea salt and black pepper ((plus more to taste))
  • 4 Tbsp tomato paste
  • 2 Tbsp coconut aminos or vegan Worcestershire sauce ((ensure vegan and gluten-free friendly as needed))
  • 1/2 cup gluten-free bread crumbs ((we like Ian’s gluten-free panko* // If not gluten-free, use regular breadcrumbs))
  • 1/2 cup ketchup ((or skip and serve with Vegan Gravy*))
PREP
30M
SODIUM
349MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.