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A couple of slices of meatloaf cut onto a cutting board.

Vegan Meatloaf


  • Author: Elena Contis
  • Total Time: 2 hours
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

A hearty vegan meatloaf made from quinoa, lentils, and mushrooms brushed with a ketchup glaze. A great vegan entree to serve for the holidays or any ol’ day!


Ingredients

Scale
  • 1 cup brown lentils
  • 1 bay leaf
  • 4 cups water (2 cups for the lentils and 2 cups for the quinoa)
  • 1 cup quinoa, rinsed
  • 1 tablespoon egg replacer mixed with 4 tablespoons water (the equivalent of one egg)
  • 1/2 white onion, grated
  • 2 garlic cloves, finely minced
  • 1 cup baby Bella mushrooms, finely chopped
  • 1 tablespoon fresh parsley stems, finely chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon brown sugar
  • 1 teaspoon baking powder
  • 1 1/2 tablespoons vegan Worcestershire sauce
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon celery salt
  • 1 tablespoon chili powder
  • 1 cup bread crumbs
  • 1/4 cup flour

For the glaze:

  • 1/3 cup ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon red wine vinegar
  • 1 teaspoon spicy brown mustard (or sub yellow mustard)

Instructions

  1. Add the lentils, bay leaf, and 2 cups of water to a pan over high heat. Bring to a boil, then immediately reduce to a simmer. Cover the lentils and allow them to simmer for 40 minutes until they’re cooked through.
  2. In another pot, bring 2 cups of water to boil. Add the quinoa and allow it to boil for 5 minutes. Then, turn off the heat, cover, and let the quinoa sit for 20 minutes until the water has absorbed and the quinoa is fluffy. 
  3. Preheat your oven to 400°F. Mix your egg replacer with water and set it aside to thicken.
  4. Add the cooked lentils and quinoa to a large minx bowl. With a silicone spatula, fold in the onion, garlic, mushrooms, parsley, tomato paste, brown sugar, baking powder, Worcestershire sauce, paprika, oregano, salt, pepper, celery salt, chili powder.
  5. Then, fold in the breadcrumbs, flour, and “egg,” until just combined. Be careful to not overmix so your meatloaf doesn’t end up too dense.
  6. Pour mixture into a greased 8×4 loaf pan, and cook for 50 minutes. While the meatloaf is cooking mix together the ketchup, brown sugar, red wine vinegar, and mustard in a small bowl to make the glaze.
  7. After 50 minutes, remove the meatloaf from the oven and spread the glaze evenly over top. Place the meatloaf back in the oven and cook for an additional 10 minutes.
  8. Allow the meatloaf to cool for 10 minutes, before slicing into 8 equal slices. Enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Entree
  • Method: Oven & Stovetop
  • Cuisine: Holiday

Nutrition

  • Serving Size: 1 slice of meatloaf
  • Calories: 219
  • Sugar: 9.7g
  • Sodium: 791mg
  • Fat: 3.4g
  • Saturated Fat: 0.2g
  • Carbohydrates: 34.1g
  • Fiber: 5.4g
  • Protein: 12.9g
  • Cholesterol: 0mg

Keywords: lentils, meatloaf, mushrooms, quinoa, thanksgiving, Christmas, vegan entree, vegan protein

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