Vegan Meatloaf Recipe (Lentil Loaf)
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Feasting at Home · by Tonia | Feasting at Home★ 5.0

Vegan Meatloaf Recipe (Lentil Loaf)

NUTRITION · PER SERVING80M COOK
CAL 13%·PRO 17%
CARBS 28G43% OF CAL
6G FIBER15G OTHER7G TOTAL SUGAR
FAT 14G47% OF CAL
1G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty plant-based meatloaf made from lentils, quinoa, walnuts, and flax seeds with aromatic vegetables and warm spices. Satisfying and wholesome, perfect for vegetarians.

mainamericanbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1/2 cup lentils, brown or green
  • 1/2 cup quinoa
  • 2 1/2 cups water, or veggie broth
  • 3 large garlic cloves, whole
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 3 tablespoons ground flaxseeds
  • 1 cup walnuts, toasted and chopped
  • 1 tablespoon extra virgin olive oil
  • 1 cup carrot, grated
  • 1 medium onion, diced small
  • 2 ribs celery, diced small
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoons soy sauce or tamari (I used low sodium)
  • 1 tablespoon Dijon mustard or stoneground mustard
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley
  • 2 tablespoons fresh rosemary
  • 1/2-1 teaspoon salt (adjust to taste- I like 1 teaspoon)
  • 3 tablespoons tomato paste
  • 2 tablespoons water
  • 2 tablespoons maple syrup
  • 1/2 teaspoon sriracha or gochugaru (optional)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
PREP
40M
SODIUM
608MG
ESTIMATE
COMPLETE

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