Vegan Meatloaf | Kathy's Vegan Kitchen

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast provides similar umami flavor with fewer calories.

ground flaxseed

🥗Healthier: chia seeds

💰Cheaper: ground chia seeds

Chia seeds offer similar binding properties and are often less expensive.

ketchup

🥗Healthier: homemade tomato sauce

💰Cheaper: store-brand ketchup

Homemade sauce can reduce sugars and preservatives.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock is lower in sodium and additives.

Mince 2 cloves of garlic.

Chop 1/2 cup of white onion, 1/2 cup of red bell pepper, 1/4 cup of diced carrot, and 2 stalks of celery using a vegetable chopper.

In a pan, add the minced garlic, chopped onion, red bell pepper, diced carrot, and chopped celery with a pinch of salt and pepper. Cook until softened.

Prepare 2 cups of cooked lentils (using steamed lentils from Trader Joe's or canned lentils that are drained and blotted dry).

In a food processor, pulse the cooked lentils a few times to break them up.

Add 2 tablespoons of flaxseed, 1/2 cup of quick oats, and 1/2 cup of wheat breadcrumbs to the food processor.

Pulse the mixture a few times to combine.

Add 2 tablespoons of tomato paste, 1 tablespoon of yellow mustard, and 2 tablespoons of barbecue sauce to the food processor and pulse to combine.

Once the vegetables are softened, add them to the food processor with the lentil mixture and pulse until combined but still chunky.

Transfer the mixture to a bowl and mix in 2 tablespoons of parsley. Let it cool slightly.

Choose between a silicone baking pan or a glass loaf pan lined with parchment paper. Place the mixture into the pan and shape it into a mound.

Cover the pan with aluminum foil and bake at 350°F for 35 minutes.

Remove the foil and drizzle 2 tablespoons of barbecue sauce on top, then bake uncovered for an additional 10 minutes.

Let the meatloaf rest for about 10 minutes before removing it from the pan to slice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens