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Vegan Lentil Nut Meatloaf

Vegan Lentil Nut Meatloaf for Cozy Plant-Based Comfort

A hearty, protein-packed Vegan Lentil Nut Meatloaf that combines savory mushrooms and sweet potatoes for a comforting dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 1 tablespoon Coconut or Avocado Oil Substitute with water if avoiding oil.
  • 8 ounces Shiitake or Cremini Mushrooms Feel free to use any mushrooms on hand.
  • 2 cups Cooked Brown or Green Lentils Canned lentils can save time.
  • 1 cup Sliced and Peeled Sweet Potatoes Can be replaced with mashed potatoes or butternut squash.
  • 1 cup Raw Nuts or Seeds A mix of walnuts and pecans enhances flavor.
  • 1 cup Gluten-Free Bread Crumbs Regular breadcrumbs can be used if gluten isn’t an issue.
  • 2 tablespoons Tomato Paste Adds moisture and rich tomato flavor.
  • ¼ cup Ketchup Optional glaze; can substitute with BBQ sauce.
For Seasoning
  • 1 teaspoon Sea Salt Essential for seasoning.
  • ½ teaspoon Black Pepper Important for a balanced flavor.
  • 2 tablespoons Coconut Aminos or Vegan Worcestershire Sauce Ensures it's gluten-free and vegan.
  • 1 tablespoon Fresh Thyme Can substitute with dried thyme if fresh is unavailable.

Equipment

  • Loaf pan
  • skillet
  • food processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (176°C) and prepare a loaf pan by lining it with parchment paper.
  2. In a skillet, heat coconut or avocado oil over medium heat. Add mushrooms and season with a pinch of sea salt and black pepper. Sauté for 5-8 minutes until golden and caramelized. Set aside to cool.
  3. Cook sliced sweet potatoes in a separate skillet with a splash of water, covering the pan and cooking for 8 minutes or until golden and tender. Set aside to cool.
  4. In a food processor, pulse raw nuts or seeds to a coarse meal. Add sweet potatoes, sautéed mushrooms, lentils, thyme, sea salt, and black pepper. Pulse until just combined.
  5. Transfer the mixture to a bowl, fold in tomato paste, and gradually stir in gluten-free bread crumbs until achieving a thick, dough-like consistency.
  6. Press the mixture into the prepared loaf pan; optionally spread a layer of ketchup on top.
  7. Bake uncovered for 45 minutes until golden brown and firm.
  8. Allow to cool in the pan for 10-15 minutes, then lift out using the parchment paper and slice to serve.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 350mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 1500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Fresh ingredients provide maximum flavor. Adjust spices to taste and ensure the loaf is compact to hold its shape while baking.

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