Vegan Meatloaf #2 Recipe

Name: Vegan Meatloaf #2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried lentils; 1 large onion, chopped; 4 celery ribs, chopped; 3 carrots, grated; 4 garlic cloves, minced; 2 tablespoons flax seed meal; 2 cups cooked brown rice; 1 cup cashews; 2 teaspoons vegan worcestershire sauce; 1 tablespoon dried basil; 1 tablespoon dried oregano; 2 teaspoons dried dill weed; 1 teaspoon ground black pepper; 1 teaspoon cumin; 2 tablespoons vegetable oil; salt, to taste

Servings: persons

2 cups dried lentils
1 large onion, chopped
4 celery ribs, chopped
3 carrots, grated
4 garlic cloves, minced
2 tablespoons flax seed meal
2 cups cooked brown rice
1 cup cashews
2 teaspoons vegan worcestershire sauce
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons dried dill weed
1 teaspoon ground black pepper
1 teaspoon cumin
2 tablespoons vegetable oil
salt, to taste

1
Pick through the lentils and discard any sticks or pebbles. Rinse in a strainer and add to a pot along with 6 cups of water and a few dashes of the vegan worcestershire sauce. Bring to a boil and then cover and simmer for about 30-40 minutes until the lentils are done.
2
While those are cooking, chop the vegetables and cook the rice. Pulse the cashews in a food processor until they resemble a coarse meal.
3
Preheat the oven to 350F and lightly grease a 9x13 baking dish.
4
Heat the vegetable oil in a large pan over medium heat. Add the garlic, onions, celery and carrots and saute until softened.
5
When the letils are done cooking, drain them and add them to a large mixing bowl along with the rest of the ingredients. Use a potato masher to mix and mash everything together. If it seems too wet, add more rice or flaxseed meal. If it seems to dry, add some vegetable broth.
6
Pour the mix into the baking dish and smooth it out. Place in the oven for 1 hour. Let the loaf cool for 10 minutes before serving. Either slice and serve out of the dish, or flip it over onto a platter and serve. Goes great with a baked potato, steamed veggies and a side salad.

774

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups dried lentils, 1 large onion, chopped, 4 celery ribs, chopped, 3 carrots, grated, and more.

Yes, Vegan Meatloaf #2 falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Meatloaf #2

How did you like this recipe?

Frequently Asked Questions