Vegan Meatloaf Recipe: Mushroom Lentil Loaf

Vegan Meatloaf, a recipe full of flavor. 

This lentil loaf with black beans, mushrooms and oats, doesn’t just taste good for Thanksgiving or Christmas, it is also quickly prepared for whenever you crave a good vegeterian meatloaf.

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Do you not have any ideas to serve for Thanksgiving or Christmas? Or any other time of the year for that matter?

And are you looking for a special delicious meal and you would like to cook for yourself?

 Then you will certainly like this vegan lentil loaf.  I love not only the consistency of the loaf, but also the authentic taste thanks to a great spice and herb combination.

The gluten-free meatloaf uses no seitan, soy granules, or tofu and you do not have to worry about nuts. 

One of the best vegan meatloafs I had so far.

You do not find just a quick vegan meatloaf recipe you also get some amazing tips and tricks on the way. And below I show you where the proteins come from this protein rich veggie loaf.

 Ingredients

 Here is a small overview what you need for the vegan meatloaf.  Do not let the ingredient list unsettle you.

This meatloaf is prepared in no time. Get the exact quantities in the recipe card below.

 Black beans (drain)

 Lentils

Onion

Garlic cloves

Oatmeal flour

Carrots

Mushrooms

Dijon mustard

Soy sauce

Water

Marmite (optional)

Salt

Liquid smoke

Paprika

Pepper, ground white

Thyme

Rosemary

Juniper berry

Bay leaf

Instruction

 This meatloaf is prepared relatively quickly. 

While the lentils cook for about 10-15 minutes, they should still be firm, you can cut the mushrooms, onions, as well as garlic and carrots into small pieces for the vegan meatloaf.

 I prefer to use my chopper for that.  Here you can decide if you would like coarser pieces as in the photo or cut it super fine as on this.

 Next, you take the beans and lentils and pound them with a potato masher or you can use a food processor.

 Now mix all the spices with the liquids in an extra bowl and taste them.

 The taste will still go through the baking of the Christmas loaf.

 Mix all ingredients together and you will get a somewhat sticky consistency.

 Which sauce goes well with this vegetarian meatloaf?

 Are you also a great sauce lover and would you rather eat sauce with a side of food instead of food with a side of sauce? 

You will definitely love this gravy. I would put my hand in a fire for it. It's really the best gravy I've ever had.

 When should I prepare the meatloaf?

 This meatless meatloaf gets firmer over time.  You can prepare the meatloaf a few days earlier and then just bake it on the day. 

For example, you can then spend Christmas with your family instead of spending precious time in the kitchen . 

If you prefer a soft roast, you can make it the same day.

Protein Source

 Have you ever been confronted with the question: where do you get your protein from? 

Then you have found the answer now. With this veganized meatloaf, you have a decent protein source.

•  100g black beans contain about 22g of protein.
• Lentils contain at least 9g per 100g.
• And oatmeal is still full of 13g per 100g.
• Mushrooms are also good with 3g protein.

Thus, you have with just these ingredients a protein content of 105 grams for the meatloaf. 

Whereas a classic meatloaf made from grounded meat has around 85 g of protein.

If you are not vegan but you want a protein rich meal, than try this out!

Storage

 The best way to keep the roast is in a sealed box in the fridge or freezer.

The loaf holds in the fridge for a couple days and in a freezer for a couple months. 

Serving Suggestions

 You can serve the meatloaf with classic gravy, red cabbage and mashed potatoes

Serve the vegan meatloaf with green bean casseroles, roasted carrots and brussel sprouts.

Look at the recipes in my holiday menu.

 Leftover Usage

 On the one hand you can serve the leftovers as mentioned above.

 Slice and fry each side and serve on sandwiches.  This is also great with my quick garlic sauce. This meatloaf sandwich makes for a quick lunch.

 Stuff vegetables with the leftovers and bake. 

Do not forget to pin!

Have you tried the recipe?

If you tried the vegan Recipe, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments.  I would love to see your photo on Instagram or Facebook. To do this tag me with @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake.

Vegan Meatloaf: Mushroom Lentil Loaf

Yield: 6

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Vegan meatloaf, a recipe full of flavor.  This lentil meatloaf with black beans, mushrooms and oatmeal, doesn’t just taste good for Thanksgiving or Christmas, it is also quickly prepared for whenever you crave a meatloaf.

Print

Ingredients

• 2 cans (a 432g) of black beans (drained)
• ¾ cups (150g) lentils, raw and than cooked
• ⅔ czps (100g) onion
• 2 cloves of garlic
• 2 ¾ cups (250g) of oatmeal, ground
• 2 cups (100g) of carrots, finely chopped
• 2 cups (150g) mushrooms
• 2 tablespoons of Dijon mustard
• 2 tablespoons soy sauce
• 2 tbsp water
• ½ teaspoon Marmite (optional)
• ½-1 teaspoons sea salt
• ½ tsp liquid smoke
• 2 teaspoons paprika powder
• ½ tsp pepper, ground white
• 1 tsp thyme, rosemary
• ¼ tsp ground bay leaf (optional)
• 1 pinch juniper berry powder (optional)

Instructions

 Preheat the oven to 180° C

 Grind the oatmeal into flour and place in a large mixing bowl.

 Puree lentils and beans.  It is okay if there are some pieces left in the puree.

 Cut the onion, garlic cloves, and carrots super finely.  I always use my Tupperware chopper.

 Add the carrots and mushrooms to the chopper and chop finely or leave as you wish.

 Now mix the spices with the liquid smoke.

 Now add all the ingredients to the oatmeal and process to a firmer dough.

 Now taste it and if you wish, spice it up a bit more.

 Line a box pan with baking paper and pour in the mixture and smooth it out.  Place in the oven for 45 min.

 When done remove the meatloaf from the pan. Place the load on a baking sheet lined with baking paper.  Leave the oven on, now the roast is baked for 15 minutes without the pan.

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