Vegan Lentil Mushroom Meatloaf with BBQ Glaze
This amazing vegan lentil meatloaf is easy, packed with flavor, wholesome and made using simple ingredients. It makes for a hearty and filling vegan main entrée recipe that even meat-lovers will ask for seconds.
Servings: 6
Calories: 337kcal
Equipment
- Food processor
Ingredients
- 1 white onion diced
- 1 ½ cup white mushrooms chopped
- 2 large cloves of garlic crushed
- 1 ½ cup shredded carrots
- ¾ cup rolled oats
- ¾ cup breadcrumbs
- 1 ½ cup cooked green lentils (or French du puy)
- ¾ cup raw cashews roughly chopped
- ½ cup nutritional yeast
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- ½ tsp liquid smoke
- 1 tsp salt
BBQ Glaze
- 6 oz canned tomato paste
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tsp liquid smoke
Instructions
- Pre-heat the oven to 350ºF. Line a loaf pan with parchment paper.
- Start by cooking the onion in a pan until browned, about 5 minutes. Then, add the mushrooms and cook for 5 more minutes stirring often. Add the garlic, cook for one minute and transfer to a food processor.
- Add the rest of the loaf ingredients to the food processor and process/pulse until coarse. You are looking for a mostly uniform mixture, but still with some texture. Avoid over-processing or you will end up with a sticky/mushy loaf.
- Transfer in the prepared loaf pan and use a spatula to even its surface.
- In a medium bowl, whisk the BBQ glaze ingredients together until smooth.
- Spread the glaze over the loaf and bake for 45-50 minutes. Then, let the loaf cool down for 10 minutes before unmolding and slicing.
Video
Notes
- It is essential not to over process the mixture. This could result in a gummy textured vegan meatloaf. So, process or pulse until it comes together while keeping some pieces intact. Feel free to pulse a few times, then transfer to a large bowl and finish up combining using a spatula. That's why I recommend to first chop the cashews and grate the carrots, so you don't have to process for too long until it comes together.
- If you are looking for a more traditional looking meatloaf, then feel free to shape it more like a dome by pressing on the mixture all along the edges of the bread pan but keeping the center area elevated.
- For a quicker tomato glaze, then simply spread some ketchup or even store-bought BBQ sauce over.
- Store any leftovers in an air-tight container for up to 3-4 days. Use the extra to make delicious meatloaf sandwiches!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 337kcal | Carbohydrates: 52g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1245mg | Potassium: 967mg | Fiber: 10g | Sugar: 16g | Vitamin A: 5783IU | Vitamin C: 11mg | Calcium: 87mg | Iron: 5mg