Vegan Lentil & Quinoa Meatloaf

    This lentil loaf surprisingly has a very meat-like texture. The combination of lentils, mushrooms, walnuts and quinoa make it tender and juice, but it still has structure so it’s not just a slice of soggy mush. This loaf is packed with protein, fiber and  healthy fats, doesn’t use any oils or refined sugars and it’s topped with a dreamy tomato glaze that’s way tastier than the traditional ketchup ones. Enjoy!!

    Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins

    Yields: 8 servings


    1 cup diced carrots
    1 cup chopped mushrooms
    ¼ cup diced shallot
    2 garlic cloves, minced
    1½ cups cooked lentils, separated (from about ½ cup dry)
    ½ cup walnuts
    ¾ cup cooked quinoa
    ½ cup oats
    3 tablespoons tomato paste
    2 tablespoons gluten-free tamari (low-sodium preferred)
    1 tablespoon maple syrup
    3 tablespoons nutritional yeast
    1 tablespoon flaxseed meal
    1 teaspoon miso paste
    1 teaspoon hot sauce
    2 teaspoons Italian seasoning (oregano, parsley, basil, thyme)
    Salt + pepper to taste

    [For the glaze]

    2 tablespoons tomato paste
    2 teaspoons apple cider vinegar
    2 teaspoons maple syrup
    ½ teaspoon ground mustard
    ½ teaspoon gluten-free tamari


    1. Preheat the oven to 350° F. Line a 9x5 loaf pan with parchment and set aside.
    2. In a large skillet, sauté the carrots, mushrooms, shallot and garlic until carrots are tender, about 5 minutes. Season with salt and pepper and transfer to the bowl of a food processor.
    3. To the processor add remaining ingredients, reserving ½ cup lentils, and process until a dough starts to form. Pulse in remaining lentils.
    4. Transfer dough to the prepared loaf pan, pressing it down with a wooden spoon or spatula. Smooth the top and prepare the glaze.
    5. Whisk all glaze ingredients together then pour over the loaf. Cover the pan with foil and bake for 20 minutes, then remove and bake uncovered for another 5.
    6. Remove loaf from oven and allow to cool for 5 minutes before slicing and serving. Remaining slices can be frozen or kept in the fridge for 2 - 3 days.



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    Tuesday, 21 March 2023

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