Amazing Vegan Meatloaf Recipe! What I Ate Today 🍩🌱 Nikki Vegan

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried breadcrumbs

Brewer's yeast offers a similar flavor, while breadcrumbs are more economical.

ground flaxseed

🥗Healthier: chia seeds

💰Cheaper: flaxseed meal

Chia seeds provide similar binding properties and nutrition.

ketchup

🥗Healthier: homemade tomato sauce

💰Cheaper: store-brand ketchup

Homemade sauce can be lower in sugar and preservatives.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is more budget-friendly.

Preheat the oven to 350°F (175°C).

Cook lentils in vegetable broth until tender, about 20 minutes.

Finely chop onion, garlic, and bell pepper.

Sauté onion, garlic, and bell pepper in olive oil until softened, about 5 minutes.

In a large bowl, combine cooked lentils, sautéed vegetables, and grated carrots.

Mix in oats, nutritional yeast, ground flaxseed, tomato paste, soy sauce, and spices until well combined.

Scoop the mixture into a greased muffin tin, filling each cup.

Spread a layer of ketchup on top of each muffin.

Bake for 25-30 minutes, until firm and golden on top.

Let cool for a few minutes before removing from the tin.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens