Vegan Lentil Meatloaf Recipe with Walnuts and Oats
Try this delicious and satisfying vegan version of meatloaf! Made with lentils, walnuts, and other healthy ingredients, this recipe is perfect for a holiday dinner. Simply mix together the ingredients, bake in the oven, and enjoy! Serve with mashed potatoes, mushroom gravy, and cranberry sauce.
Equipment
- wooden spoon
- Strainer
Ingredients
- 1 cup dry sprouted green lentils rinsed until water runs clear, or regular brown or green lentils, 313 g cooked
- 2 cups water
- 1 ½ teaspoons fine sea salt, divided or to taste
- 1 ½ cup gluten-free rolled oats or regular rolled oats, have more available if mixture is too wet
- 1 cup walnut halves or almonds, pecans, or sunflower seeds
- 3 large cloves garlic chopped roughly
- 1 cup yellow onion cut into 1-inch pieces
- 1 cup celery approximately 1.5 large stalks, cut into 1-inch pieces
- 1 cup carrot shredded (or shred in food processor)
- ½ cup kosher dill relish drain excess liquid
- ¼ cup flaxseed meal or ground flaxseed
- 2 tablespoons extra virgin olive oil optional
- ½ cup fresh parsley chopped
- 2 tablespoons coconut aminos or gluten-free tamari, or soy sauce
- 2 tablespoons vegan Worcestershire sauce
- 2 teaspoons poultry seasoning
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- ½ cup ketchup organic and unsweetened
- Fresh thyme optional for garnish
Instructions
- Preheat oven to 350°F. Grease the inside of the loaf pan with oil. Line the loaf pan (9-inch x 5-inch) with parchment paper.
- Place lentils in a small to medium saucepan and cover with 2 cups of water; add ½ teaspoon salt. Bring to a boil over medium heat. Once boiling, reduce heat to low to keep simmering and cover loosely. Cook lentils for around 20 minutes, until lentils are soft but not falling apart. If they are not done at this point, check every 5 minutes until done. Strain if needed and let cool. Lay them on a baking sheet and pat dry with a clean lint-free towel.1 cup dry sprouted green lentils, 2 cups water, 1 ½ teaspoons fine sea salt, divided
- Pulse rolled oats for several seconds in food processor, until small pieces are visible. Place in large bowl.1 ½ cup gluten-free rolled oats
- Pulse walnuts for several seconds to chop them. Place in large bowl.1 cup walnut halves
- Pulse garlic several times to mince. Add yellow onion and pulse for several seconds until roughly chopped. Add celery and repeat until chopped, being careful not to chop too fine. Place the mixture in a medium-large bowl.3 large cloves garlic, 1 cup yellow onion, 1 cup celery
- Pulse the cooled lentils for a few seconds and place in the large bowl.
- Add shredded carrot to the large bowl (or shred in food processor if not shredded yet). Add kosher dill relish, flaxseed meal, olive oil, parsley, coconut aminos, vegan Worcestershire sauce, poultry seasoning, 1 teaspoon sea salt, oregano, black pepper, and cooked green lentils in the bowl. Mix together. If the mixture seems too moist, add another ¼ cup of rolled oats, stir in, and check it again. Repeat as often as necessary until you get the desired texture.1 cup carrot, ½ cup kosher dill relish, ¼ cup flaxseed meal, 2 tablespoons extra virgin olive oil, ½ cup fresh parsley, 2 tablespoons coconut aminos, 2 tablespoons vegan Worcestershire sauce, 2 teaspoons poultry seasoning, 1 teaspoon dried oregano, ½ teaspoon freshly ground black pepper
- Place the mixture in the loaf pan, pressing it firmly with the spatula. Smooth ketchup on top in an even layer with a spoon.½ cup ketchup
- Bake for 60 minutes until browning at edges. Let cool for 20 to 30 minutes, lift the meatloaf out of the loaf pan. Garnish with fresh thyme if desired. Slice and enjoy!Fresh thyme
Notes
- Serve with mashed potatoes and mushroom gravy, roasted green beans, roasted brussels sprouts, and cranberry sauce on the side.
- Refrigerate for up to 4 or 5 days. Freeze for up to 1 month. Cut into slices, wrap and freeze. Pull out the individual portions as you need them and Heat until warmed through, approximately 40 minutes at 350°F.
- Bake the meatloaf in a muffin tin for smaller portions; you will need to reduce the baking time to 20 or 25 minutes
- Make this a day ahead to let the flavors blend. It's easier to serve the meatloaf once it has cooled completely.
Nutrition
Serving: 8servingsCalories: 307kcalCarbohydrates: 36.1gProtein: 10.6gFat: 14.8gSaturated Fat: 1.8gSodium: 1029.2mgFiber: 8.4gSugar: 5.2g
Tried this recipe?Let us know how it was!
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.