Description
A delicious vegan meatloaf that is also gluten-free.
Ingredients
Scale
- 2 cups cooked lentils
- 1 cup gluten-free breadcrumbs
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup grated carrots
- 1/4 cup tomato paste
- 1/4 cup soy sauce or tamari
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix lentils, breadcrumbs, onion, bell pepper, and carrots.
- Add tomato paste, soy sauce, flaxseed mixture, garlic powder, thyme, salt, and pepper.
- Combine all ingredients until well mixed.
- Transfer the mixture to a loaf pan and shape it into a loaf.
- Bake for 45-50 minutes until firm and golden.
- Let it cool for a few minutes before slicing.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- Can be frozen for up to 3 months.
- Serve with your favorite vegan gravy.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan meatloaf, gluten free recipe, plant-based meatloaf