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.
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 n Pinterest under the recipe Pin? I can’t wait to see a photo of your creation here. You find me with @veeatcookbake.
📖 Recipe
Vegan Meatloaf: Mushroom Lentil Loaf
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.
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 tablespoon water
- ½ teaspoon Marmite (optional)
- ½-1 teaspoons sea salt
- ½ teaspoon liquid smoke
- 2 teaspoons paprika powder
- ½ teaspoon pepper, ground white
- 1 teaspoon thyme, rosemary
- ¼ teaspoon 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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Mike says
What kind of lentils do you use?
veeatcookbake says
Hi Mike, the "normal" green/brown lentils.
Paul Eyers says
thanks for this recipe, we will try it out next time we are making a vegan roast dinner!
veeatcookbake says
Can't wait to hear from you. I would be pleased to know what you think about
Holly says
I love lentil loaf but haven't had it in forever! Like your addition of black beans; nice touch. 🙂
veeatcookbake says
Thank you Holly. It was so good. You should try it. 🙂
Linda from Veganosity says
I love a good lentil loaf, especially one with a smoky flavor profile.
veeatcookbake says
NOthing better than smoky flavor 🙂
stephanie says
this looks like it can make many leftovers. thanks for the recipe, can't wait to try it.
veeatcookbake says
We freezed our leftovers. Can't wait to see your creation. 🙂
John says
Yum yum. Sounds delicious
Christine @ Happy Veggie Kitchen says
I looooove anything with lentils and this sounds like a total winner. Smoked paprika, mustard, mushrooms - all my favorite flavors are knocking around in here! I'd love to try this, have pinned for a future date!
veeatcookbake says
thank you so much, Christine. I would appreciate a feedback 🙂
Nicole | What She Ate says
This first time I had lentil loaf, I was sold. Much better than meatloaf in my opinion. This one sounds like it has loads of flavor! Great recipe!
veeatcookbake says
I think it is much better too 🙂
Kate says
This sounds delicious! I have been meaning to try a lentil loaf for a while. My mom always used to make meat loaf when I was a kid and I loved it. Can't wait to try this healthy version!
veeatcookbake says
Kate let me know how you like it. 🙂