Healthy Vegan Lentil Veggie Meatloaf
This vegan lentil veggie meatloaf is full of cozy fall flavors, veggie packed, and high in plant based protein! It has perfect texture and is great as a main dish for a vegan, meatless Thanksgiving!
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!
Notes
*To further prevent meatloaf from becoming too soggy, try freezing the tofu overnight the night before. Thaw it the next day and drain the water from it before crumbling into the meatloaf mixture.
*Taste the mix before putting in oven and adjust seasonings if desired.