Vegan Vegetarian Cooking School

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Lentil Meatloaf

lentil meatloaf gluten free vegan vegetarian

Can be made both vegetarian and vegan as you will see below!

2 cups water
1 cup brown lentils (or red)
1 - 2 cubes vegan beef bouillon (or 1 tsp salt)
1 small onion (or half a large)
1 cup quick oats
3/4 cup soy or other cheese
3 organic eggs or 3 "Flax Eggs" (see below)
1/2 cup tomato sauce
1 tsp garlic powder
1 tsp onion powder
1/2 teaspon seasoning salt (omit if using 2 cubes of vegan beef bouillon)
dash cayenne, optional

Bring water and salt to a boil and add lentils. Cover and reduce heat to a simmer for 25 to 30 minutes. Remove from heat and mash lentils (I use a hand blender). Combine remaining ingredients and mix well. Spoon into a WELL oiled loaf pan and bake at 350 for 30 to 45 minutes (add 15 minutes if using flax eggs). Let cool 15 minutes, remove, slice, and serve.


Flax Eggs

3Tbsp golden flaxmeal
1/2 cup water

Whisk well and chill 15 to 30 minutes. You can likely omit the chilling step, but I've not tried it yet as we prefer the texture with 'real' eggs better. The loaf is softer with 'flax' eggs. Experiment, I always do!!!

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