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Vegan Lentil Meatloaf Recipe | The Picky Eater

Vegan Lentil Meatloaf Recipe

Vegan Lentil Meatloaf Recipe

10 mins prepServes 8

From a survival food to an American staple, I have adapted and made this vegan lentil meatloaf with chickpeas, lentils, and barbecue sauce. It is packed with wholesome ingredients, ready in just 45 minutes, and is a hearty family dinner that everyone in my house loves.

8 servings

What you need

cooked lentils

1 ½ cup cooked lentils

dried chickpeas

¾ cup dried chickpeas, , soaked overnight (or 1 ½ cups cooked)

sweet onion

½ cup sweet onion

garlic

4 clove garlic, , finely chopped

frying oil

1 frying oil, , or use broth for oil free

corn

½ cup corn, , I use frozen

walnut pieces

½ cup walnut pieces, , use seeds for nut free (see note)

oats

1 cup oats, , gluten-free if needed

dried thyme

4 tbsp dried thyme, , adjust for your preference

chili powder

2 tbsp chili powder

fine sea salt

½ tsp fine sea salt, , optional depending on barbecue sauce used (see note)

barbecue sauce

½ cup barbecue sauce, , I use my homemade recipe

barbeque sauce

½ cup barbeque sauce, , youll need 9 tablespoons if making muffin cups

cauliflower rice

1 cauliflower rice, (see note)

potato

1 potato

salad

1 salad

green beans

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Instructions


0 Preheat oven to 375 F/ 190 C
1 Saute onion and garlic in a pan with oil or broth until soft and fragrant, about 5 minutes.
2 Put it with the other ingredients (except extra barbecue sauce and mashed cauliflower) into a food processor and pulse until crumbly in texture.
3 Put into greased muffin tins or loaf pan, top with extra sauce (one tablespoon on each muffin or spread on loaf) and bake for 30-35 minutes. You want the meatloaf to be firm but not overcooked.
4 Allow to cool to help firm up the texture.
5 Serve with preferred sides and enjoy!

View original recipe

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