Vegan Lentil Loaf, It’s the best vegan lentil bread ever! lol If you use stalls like protein-filled lentils and your favorite vegan crumbs, this vegan lentil bread is just as good (if not better) than the classic version!
- 1 tablespoon of oil or vegan butter I like Earth Balance
- 1/2 cup of chopped onion
- 1 cup of chopped mushrooms
- 1/2 cup of chopped celery
- 2 teaspoon of Vegan Worcestershire sauce
- 3/4 cup of dried brown lentils OR 1 1/2 cup of cooked lentils
- 1 package of vegan beefy crumbles thawed
- 2 cups of water + 2 tablespoons of water divided
- 1 tablespoon of ground flaxseed
- 1 Not beef bouillon cube
- 1/4 cup ketchup
- 1 tablespoon of Italian seasoning
- 1/4 teaspoon Ms Dash seasoning blend
- 1/2 teaspoon of sea salt
- 1/2 cup of gluten free bread crumbs
- 1/4-1/2 cup of BBQ sauce opt
Get a deep 2 inch pan, add vegan butter and heat on medium high heat.
Add chopped onions, mushrooms, celery, and vegan Worcestershire sauce to pan. Cook on medium high heat till veggies are soft and translucent for about 5 minutes. Stir constantly.
Turn down heat. Add 2 cups of water and one Not Beef Bouillon. Stir to mix the bouillon in the water until you have a broth.
Next add your lentils. Cover and simmer for about 20 minutes until lentils are tender and cooked.
Uncover your beans and add your thawed out Beyond Meat Beef Crumbles. Mix in well and simmer for another 5 minutes.
Turn off your stove and remove from heat. Let cool for about 5 minutes. Most of the water should be absorbed but if not drain in a colander.
Preheat your oven to 350 degrees.
While crumbles cool make your flax egg. Pour ground flaxseed and 2 tablespoons of water in a small bowl and mix well fully combining. It will thicken up as it sits into a gel like substance.
Once crumble mixture has cool add to a mixing bowl along with ketchup, Italian seasoning, bread crumbles, flax egg, and sea salt. Mix well and adjust seasonings to your liking.
Grab a baking dish and lightly grease it. Form your mixture into a loaf.
Top with BBQ sauce or your own personal favorite meatloaf sauce. Put in oven and bake for 20 minutes.
Take out and let cool. The longer it cools the more it holds when you cut it.
Serve with your favorite sides! Enjoy!
Substitutes and Additions:
- This recipe does not hold like a traditional “meat” loaf because I did not use a food processor. The breadcrumbs and the flax egg helps hold it together especially once completely cool. The longer it is stored the better it holds (makes a great left over dish)
- If you want a firmer hold you will have to combine all ingredients inside a food processor. The downside of that is you can loose a lot of that “beefy” texture processing all the ingredients together. So it’s all about what you desire the most.
- You can mix and match the type of veggies you like. I love mushrooms, onions, garlic, and celery but if you don’t feel free to use whatever you do like.Also experiment with different spices.
- I never tried this with any other bean but black beans could work well for this and might give it a better hold once processed in a food processor.
- Here I use BBQ sauce because it is my favorite but if you have your own meatloaf sauce to use feel free to do so.
Nutritional Information Per Serving : Calories 226 | Fat 7 g | Carbohydrates 22 g | Fiber 5 g | Sugar 8 g | Protein 18 g