Vegan Meatloaf #2

Vegan meatloaf is a flavorful and nutritious alternative to traditional meatloaf that is loved by both vegans and meat-eaters alike. It is packed with protein, fiber, and essential nutrients, making it a satisfying and wholesome dish.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Vegan Meatloaf #2

Cooking Method: Baking Cuisine: American, Vegan Courses: Dinner, Main Course, Vegan Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Lentils
• 1 cup Walnuts
• 2 medium Carrots
• 1 medium Onion
• 3 clove Garlic
• 1 cup Oats
• 2 tablespoon Flaxseed Meal
• 2 tablespoon Tomato Paste
• 2 tablespoon Tamari or Soy Sauce
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoon Ketchup

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mash the cooked lentils and walnuts together.
3. Grate the carrots and finely chop the onion and garlic. Add them to the lentil and walnut mixture.
4. Stir in the oats, flaxseed meal, tomato paste, tamari or soy sauce, smoked paprika, dried thyme, dried oregano, salt, and black pepper. Mix well to combine.
5. Transfer the mixture into a loaf pan and press it down firmly.
6. Spread ketchup on top of the meatloaf.
7. Bake in the preheated oven for 45 minutes.
8. Remove from the oven and let it rest for 10 minutes before slicing and serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 45g15%

Sugars 5g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.