Friends, I have officially leveled up in the vegan game. That’s right, yours truly has mastered the elusive Vegan Meatloaf.
May I present, for your Thanksgiving and Holiday pleasure, a BBQ Glazed Lentil Loaf that’s sure to impress your friends and family. This vegan meatloaf has everything you expect from the dish- it’s hearty, savory, flavorful, with a bit of crunch. It’s seriously so good.
When I made this BBQ Glazed Lentil Loaf, my friend even said it tastes like real meatloaf. I loved hearing that, as I’ve spent some time away from the kitchen during my pregnancy and afterwards. It’s nice to know I still got it! Mind you, she is a vegan and hasn’t had meat in years, but still- this vegan meatloaf is to die for!
Aside from finding stolen moments away from the baby to cook (this recipe was made when my mother-in-law came over to watch her), life as a new mom has been incredible! I love looking into the eyes of my daughter knowing she will be raised to love, value, and respect all living beings. No burgers and zoos for this kid!
Also, as a side note, I got mom shamed online for “inappropriate” clothing choices! I feel like I’m a real mom now. Like, you haven’t experienced parenthood ’til some jerk tells you you’re doing it wrong. The jerk in question had a problem with a photo I shared on this blog’s FB page. She declared that Carrots and Flowers is about health and nutrition, so I shouldn’t share personal photos on the page.
She must have missed my stories on Birth Empowerment, the Magic of Burning Man, Overcoming Depression, the 30 Day Fun Challenge, etc. Or this blog’s tagline- Make Art. Have Fun. Eat Plants. Vegan food is a lot of what this blog is about, but it certainly isn’t everything.
Freedom of self-expression is one of the reasons I started this project. Also to become an expert at vegan food- Hello, vegan meatloaf! I’m not going to change who I am or the content I share. I’m going to share what makes me happy! Yesterday, that was a photo of me and my daughter. Today that is the most delicious vegan meatloaf ever. So back to that:
This BBQ Glazed Lentil Loaf is the best vegan meatloaf ever! It is:
Just a bit crunchy
Studded with toasted walnuts
Perfect for a Holiday entree!
This vegan meatloaf is part of a spread I made to showcase the ultimate vegan Thanksgiving feast! I already shared the most amazing 1-Bowl vegan cream cheese stuffed cornbread muffins.
Stay tuned for the best vegan stuffing later this week and the full spread this Monday. To save this BBQ Glazed Lentil Loaf recipe, pin the photo below!
If you make this incredible vegan meatloaf, be sure to leave a comment and rate it below! Don’t forget to post a photo to Instagram with the tag #carrotsandflowers! We LOVE seeing your creations!
- ⅓ onion, diced fine
- 1 cup celery, diced fine
- 1 cup mushrooms diced
- 1 cups toasted walnuts
- 3 cups cooked french lentils
- 3 cloves garlic
- 2 Tbsp ground flax + 5 Tbsp water
- 2 Tbsp vegan worchestershire
- 2 oz tomato paste (1/2 can)
- 1 cups oats
- 1½ tsp salt
- ¾ tsp pepper
- 1 tsp thyme
- 1 tsp oregano
- 1 Tbsp olive or grapeseed oil
- for the glaze
- 2 oz tomato paste (1/2 can)
- ½ cup tomato based BBQ sauce
- Preheat the oven to 350F. Combine the ground flax and water in a small bowl. Stir well and set aside.
- Dice the mushrooms, onions, and celery. To save time, pulse the mushrooms in a food processor, if desired.
- Toast the walnuts on a baking sheet for 7 minutes.
- Heat the oil in a large pan on medium heat. Add the garlic and onion. Sauté until the onion is translucent, about 1-2 minutes. Add the mushrooms tomato paste and spices. Cook for another 3-4 minutes until the mushrooms release some of their moisture. Add the celery and sauté for 5 more minutes.
- Set aside ½ cup lentils. Pulse the remaining 2½ cups of cooked lentils in a food processor until semi-mashed, about 7-8 pulses. Add the walnuts and pulse 4-5 more times.
- Transfer the lentil mixture to a large bowl. Add the oats to the food processor. Process until you reach a flour consistency, then add to the lentil mixture.
- Stir in the veggies, whole lentils, and flax eggs. Mix well. Taste and add more spices, if desired.
- Transfer to an oiled 9x13 pan. Press down with your hands or the back of a spoon. Top with the glaze and bake at 350F for 30 minutes. Let rest for 10-15 minutes before serving.
*Replace walnuts with pumpkin seeds if you have a nut allergy.