Vegan Lentil Meatloaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 cup Lentils 1.5 cup quinoa cooked (prepared ahead with onion and olive oil)120 gram(s) Quaker Old-Fashioned Oats (1.5 cups)1.75 can (6 oz) Tomato Paste 5 tbsp Soy sauce (tamari) 30 gram Bragg Nutritional Yeast - 1 Tbs 8 tbsp chopped Shallots 6 grams Olive Oil 5 clove Garlic 4 tbs apple cider vinegarItalian seasoning (basil, oregano, thyme)3 tbs spicy mustard
Cook lentils as directed using vegetable stock or water.
Cook quinoa (saute with onion and olive oil)
Saute shallots, garlic and olive oil until fragrant and brown. Add 1 can of tomato paste. Mix with lentils and quinoa, use an immersion blender to puree. Food process the oats and stir in along with 4 tbs of tamari, nutritional yeast and seasoning.
Spread in a pan - circular works, but a rectangular baking dish is probably better. Blend the remaining tomato paste and tamari with vinegar and mustard and spread over the top. Bake for 25 minutes at 350 covered, then another 15-20 uncovered.
Serving Size: 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user LE_SIGH.
Cook quinoa (saute with onion and olive oil)
Saute shallots, garlic and olive oil until fragrant and brown. Add 1 can of tomato paste. Mix with lentils and quinoa, use an immersion blender to puree. Food process the oats and stir in along with 4 tbs of tamari, nutritional yeast and seasoning.
Spread in a pan - circular works, but a rectangular baking dish is probably better. Blend the remaining tomato paste and tamari with vinegar and mustard and spread over the top. Bake for 25 minutes at 350 covered, then another 15-20 uncovered.
Serving Size: 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user LE_SIGH.
Nutritional Info Amount Per Serving
- Calories: 261.0
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,083.2 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 10.7 g
- Protein: 14.6 g
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