The cooler weather is here.
I am thinking about comfort food.
Vegan meatloaf may sound like a bit of an odd concept, but I can assure you that it is a tasty one.
There is even ketchup in the glaze.
This may not be your Mother’s meatloaf recipe, but it is now mine!
The recipe will make 2 loafs so you will have leftovers.
Yale and I thought that it was even taster the next day.
Makes 2 loafs
- 1 cup uncooked green lentils (I am thinking that chickpeas would work well too)
- 1 cup walnuts, finely chopped and toasted
- 3 tbsp ground flax + 1/2 cup water
- 3 garlic cloves, minced
- 1 1/2 cups diced onion
- 1 cup diced celery
- 1 cup grated carrot
- 1/3 cup peeled and grated sweet apple
- 1/2 cup oats
- 3/4 cup breadcrumbs, you can use gluten free
- 2 tsp fresh thyme (or 3/4 tsp dried thyme)
- ¼ tsp dried mustard
- ¾ tsp salt & pepper, to taste
- ¼ tsp red pepper flakes
Balsamic Dijon Glaze
- 2 Tbsp of ketchup
- 2 Tbsp Dijon mustard
- 1 Tbsp pure maple syrup
- 2 Tbsp balsamic vinegar
- Rinse lentils well. Place lentils into pot along with 3 cups of water. Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently and add more water if needed. You wnat to overcook the lentils so it will be easy to mash them. Mash lentils slightly with the back of a spoon when ready.
- Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.
- Mix ground flax with water in a small bowl and set aside.
- Heat a teaspoon of olive oil in a skillet over medium heat. Sauté the garlic and onion for about 5 minutes. Season with salt. Then add in the diced celery, shredded carrot and apples. Sauté for about 5 minutes more. Remove from heat.
- In a large mixing bowl, mix all ingredients together.
- Grease 2 loaf pans and line with parchment paper. Press mixture firmly into pan. Mix glaze ingredients and then spread on top of loaf.
- Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. Do not slice while the loaf is hot. Wait about 10 minutes.