Vegan Lentil Meatloaf

Vegan Lentil Meatloaf

All-time Christmas staple meatloaf but vegan. It's perfectly moist, flavorful and filling. This Vegan Lentil Meatloaf is rich in savory flavor combined with a fruity and aromatic glaze.

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🍽 Serves 4-5 🕘 40-45 minutes Difficulty: Beginner

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Ingredients:

• 1 can lentils

• 4-5 prunes

• 2 Tbsp fresh thyme

• 2 Tbsp Worcestershire sauce

• 1 Tbsp soy sauce

• 1 Tbsp olive oil

• 1 onion

• 2 garlic cloves

• 1 carrot (diced)

• 1 cup mushrooms (diced)

• 1/2 cup breadcrumbs

• 1 cup walnuts

• 2 Tbsp apple sauce

• Salt and pepper to taste

Cranberry orange glaze:

• 3 Tbsp cranberry jam

• 2 Tbsp orange juice

• 1 Tbsp apple sauce

• 1 tsp maple syrup (optional)

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Instructions:

1. Heat the oil, fry onion and garlic until golden. Add carrot, mushrooms

2. Preheat the oven to 200’C.

3. In a food processor, add the walnuts and pulse a few times until they are chopped into small pieces, add the lentils and prunes, and pulse a few more times.

4. In a bowl, combine lentil mix with fried mushrooms and carrots. Add Worcestershire sauce, apple sauce, thyme, breadcrumbs

5. Transfer the mixture to the loaf pan, spread, and press down firmly with a drinking glass.

6. Bake for 30min covered with foil.

7. In a bowl combine cranberry jam with orange juice, apple sauce and maple syrup and spread over the loaf evenly.

8. Bake for another 15min without cover.

9. Let cool for 15-20min before slicing.

10. Enjoy!

    
    

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Watch a short tutorial on Instagram

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