Vegan Meatloaf: Mushroom Lentil Loaf

Gluten-free vegan meatloaf with lentils, black bens, mushrooms and oats

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.

Course Plant-based Meat

Cuisine International

Keyword carrots, dinner, lentil, lentil loaf, meatloaf, mushrooms, thanksgiving dinner, vegan, vegan meatloaf

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 170kcal

Author Jasmin

Equipment

Food Processor

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.

Notes

Nutrition