Vegan Lentil Meatloaf Recipe

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The best mouthwatering vegan lentil meatloaf recipe! A twist on a classic dish with a hearty, satisfying flavor and perfect texture.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 283kcal

1 ½ cup cooked lentils
¾ cups dried chickpeas , soaked overnight (or 1 ½ cups cooked)
½ cup chopped yellow or sweet onion
4 cloves garlic , finely chopped
Drizzle of oil to saute with , or use broth for oil free
½ cup corn , I use frozen
½ cup chopped walnuts , use seeds for nut free (see note)
1 cup oats , gluten-free if needed
2-4 tablespoons dried thyme , adjust for your preference
2 tablespoons chili powder
¼-½ teaspoon sea salt , optional depending on barbecue sauce used (see note)
½ cup barbecue sauce , I use my homemade recipe
½ cup extra barbecue sauce to top with , you'll need 9 tablespoons if making muffin cups

Preheat oven to 375 F/ 190 C
Saute onion and garlic in a pan with oil or broth until soft and fragrant, about 5 minutes.
Put it with the other ingredients (except extra barbecue sauce and mashed cauliflower) into a food processor and pulse until crumbly in texture.
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.
Allow to cool to help firm up the texture.
Serve with preferred sides and enjoy!

Using dried chickpeas gives the best texture but canned will work too.
You can also use pecans if you don't have walnuts.
If your barbecue sauce is salty you may not need much salt.
To make this muffins, you need to cut the recipe in half and put in a muffin pan. You will get 9 muffin cups.
To make your own mashed cauliflower you simple steam or bake cauliflower then puree in a blender or food processor with milk of choice, sea salt and black pepper to taste.
Nutrition facts are for meatloaf only, no sides.