Today I am sharing with you one of my favorite comfort foods, “Meat Loaf”, only it’s 100% vegan. Packed with a ton of veggies, it has all the feels good ingredients you can expect with loads of flavor. Regardless if you’re a meat eater, vegan, or vegetarian, everyone can enjoy this recipe and give it a go. It’s loaded with fiber, healthy fats, protein, and did I mention it’s really simple to make? The kicker is the maple glaze on top, I know your gonna love it.
Vegan Lentils Loaf with Maple Glaze
I’ve been working on this lentil loaf recipe for weeks and I am so excited to finally share it with you. This vegan lentil loaf is great for the fall and winter season as its hearty and helps ground you after a long day. If your anything like me then your ready to move away from light salads. This recipe is a great place to start.
Typically I will make 3 to 4 loafs, eating one right away and putting another in the fridge for later in the week. The other two will go in the freezer to use later in the month. And it taste just as good as the first day you make it!
The sauteéd veggies and spices give this loaf a ton of flavor, and when topped with the maple glaze sauce you get a vegetarian/vegan recipe that really rivals the real thing! And goes great with almost any side dish you can think of. My favorite is mashed potatoes and gravy, nothing really beats that.
Here are some of my favorite side dishes that you can use to pair nicely with this Vegan Lentil Loaf.
SIDE DISH FAVORITES:
Like I mentioned before this vegan loaf is packed with veggies which really help give it texture and fullness with the protein and fiber rich lentils. Not to mention how inexpensive lentil based recipes are! And this maple glaze topping just adds a touch of sweetness, making it so good you’ll want to make it again and again.
A plant-based alternative to traditional “meat” loaf recipe. This easy veggie filled vegetarian and vegan lentil loaf is even better than the classic meatloaf!
- 2 cups cooked green lentils
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper
- 2 cups diced bella mushrooms
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons flax meal
- 1 tablespoon dried parsley
- 1 teaspoon liquid aminos
- 1 tablespoon liquid smoke
- ½ cup quick oats
- ½ cup breadcrumbs
- For the Maple Glaze
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- 2 table spoon maple syrup
- To make the maple glaze use a small bowl, mixing together the tomato paste, dijon mustard and maple syrup. Set aside for later.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large skillet over medium heat, saute onion, carrots, celery, pepper, and mushrooms with a pinch of salt and pepper until softened. Add the garlic and saute another minute longer.
- In a large mixing bowl, combine the lentils, cooked vegetables, tomato paste, Worcestershire sauce, flax meal, parsley, salt, pepper, oats, and breadcrumbs. Knee together until fully combined.
- Form the dough into a “loaf” shape as shown in the pictures.
- Bake for 35 minutes. Remove from the oven and spread the maple glaze on top. Bake for another 10 minutes. Let the lentil loaf cool before cutting at least 10 minutes as it firms up during this time.
Typically I make 3-4 loaf and freeze for the month. Store in an air tight container for up to a week in the refrigerator or 3-4 weeks in the freezer.
- Category: Entree
- Cuisine: Vegan, Gluten-free
- Calories: 212
- Fat: 3.2g
- Carbohydrates: 32.9g
- Fiber: 12.4g
- Protein: 12.2g
What do you guys think of a vegan “meatloaf” for dinner? Is this something you could see yourself eating regularly? Let me know what you think in comments. And if you do try it, be sure to share it on Instagram with #livesimplynatural to the LSN community so we can get inspired by your dish too :)