This vegan lentil veggie meatloaf is full flavor and texture! It’s high in plant based protein, veggie packed, and perfect for your meatless Thanksgiving.
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I’m not going to lie, I have tried so many different vegan meatloaf recipes before finally finding the perfect one! This vegan lentil meatloaf is to not too dry or too soggy. It has the perfect ratio of ingredients!
I have been making this vegan lentil meatloaf for years now and it’s always a favorite for my husband and I! Non vegan family members have tried this vegan lentil meatloaf and they loved it! I don’t know about you, but I always feel a great sense of accomplishment when non vegans like my vegan recipes.
This recipe is great for fall and winter. It is really great to make as your main dish on Thanksgiving! While it’s good all on it’s own, it pairs wonderfully with some vegan mashed potatoes and green bean casserole, or whatever your favorite vegan Thanksgiving sides are.
If you’re into meal prepping, this vegan lentil meatloaf is perfect for prepping ahead of time! You can mix up the sides to keep things interesting while having your main dish ready to go. This meatloaf stores well for up to 1 week, but ours is always gone before that!
How to Make the Vegan Lentil Meatloaf
For this recipe, you will need:
- 2 C. Lentils, Cooked
- 1.5 C. Quick or Rolled Oats, Dry
- 1 Block of Tofu
- 1 White Onion, Diced
- 3/4 C. White Mushrooms, Diced
- 3/4 C. Diced Celery
- 1 tbsp. Olive Oil
- 1 tbsp. Italian Seasoning
- 1 tsp. Garlic Powder
- 3 tbsp. Ketchup
- 3 tbsp. Liquid Aminos or Soy Sauce
- Salt and Pepper to Taste
Steps
- Start by rinsing and cooking the lentils on a low simmer for 30-35 min or until they are tender.
- While the lentils are cooking, dice up the onion, mushrooms, and celery really well. You will want them diced into very small pieces.
- Heat a large pan over medium heat and add the olive oil, diced veggies, garlic powder, and some salt and pepper to taste. Mix well and cook for 5-7 min, stirring occasionally.
- Preheat the oven to 425 F
- Once the lentils are cooked, drain any excess water and add 2 cups of lentils into a large mixing bowl.
- Add in the dry oats, veggies, and crumble in the block of tofu.
- Then, add the seasoning, ketchup, and soy sauce and mix well until everything is uniform.
- Transfer the mixture to a bread pan and pack it in evenly. You can add some more ketchup on top, if desired.
- Bake for 50-55 min or until fully cooked in the center.
- Enjoy!
Looking for more cozy recipes? Check out this hearty & healthy vegan minestrone soup!
Healthy Vegan Lentil Veggie Meatloaf
Ingredients
- 2 C Brown Lentils cooked
- 1.5 C Quick or Rolled Oats dry
- 1 Block of Tofu
- 1 White Onion diced
- 3/4 C White Mushrooms diced
- 3/4 C Celery diced
- 1 tbsp. Italian Seasoning
- 3 tbsp. Organic Ketchup
- 3 tbsp. Liquid Aminos or Soy Sauce
- 1 tbsp. Olive Oil
- 1 tsp. Garlic Powder
- Salt and Pepper to taste
Instructions
- Start by rinsing and cooking the lentils on a low simmer for 30-35 min or until they are tender.
- While the lentils are cooking, dice up the onion, mushrooms, and celery really well. You will want them diced into very small pieces.
- Heat a large pan over medium heat and add the olive oil, diced veggies, garlic powder, and some salt and pepper to taste. Mix well and cook for 5-7 min, stirring occasionally.
- Preheat the oven to 425 F
- Once the lentils are cooked, drain any excess water and add 2 cups of lentils into a large mixing bowl.
- Add in the dry oats, veggies, and crumble in the block of tofu.
- Then, add the seasoning, ketchup, and soy sauce and mix well until everything is uniform.
- Transfer the mixture to a bread pan and pack it in evenly. You can add some more ketchup on top, if desired.
- Bake for 50-55 min or until fully cooked in the center. Enjoy!
