PP Vegan Meatloaf - "Meatless" Lentils
Chef: Kathy Carmichael, Kathy’s Vegan Kitchen
Makes: 12 Servings
Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hr
INGREDIENTS
2 c prepared brown lentils
½ c white or yellow onion, diced (½ onion)
1 lg carrot, diced (about ¼ c)
2 stalks celery, diced (about ¼ c)
½ c red pepper, diced (half a red pepper)
1 ¼ c chopped mushrooms
2 cloves garlic, minced
2 T tomato paste
1 T BBQ sauce, your choice
1 T yellow mustard
2 T flaxseed meal
1 T fresh parsley, chopped
1 t salt
1 t pepper
½ c quick oats
½ c whole wheat prepared breadcrumbs or, I made my own w/ Dave’s Bread
Garnish
Extra BBQ sauce for the top after cooking
DIRECTIONS
Preheat oven to 350
Chop onion, celery, mushrooms, red pepper, and carrot (diced). I used the small blade on my favorite vegetable chopper.
In a large skillet, cook onion, garlic, mushrooms, carrots, and celery, and salt and pepper until browned. (You may use a little vegetable broth to avoid sticking)
In a food processor, pulse the prepared lentils, quick oats, flaxseed, breadcrumbs, cooked vegetables, tomato paste, BBQ sauce, and parsley in a food processor.
The finished product should be chunky; do not over pulse.
I used a silicone loaf pan, or you can place parchment paper in the base of a glass loaf pan. If you do not have a loaf pan, you may form the dough into a loaf shape on a cookie sheet.
Place the dough into the loaf pan and gently press the top to form a bread shape on top.
Cover with aluminum.
Bake covered for 35 min covered.
Uncover after 35 min, and drizzle additional BBQ sauce on the top.
“Hi! I’m Kathy Carmichael! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet! Find me on my blog, Facebook, Instagram, and Pinterest. Also, enjoy my “Top 50 Recipe E-Cookbook” offer, for a treasure trove of tasty whole plant-based dishes.”
