Ingredients for Lentil Meatloaf:
– 1 cup organic green or brown lentils, rinsed
– 2 1/2 cups water or vegetable broth
– 1 tablespoon organic olive oil
– 1 medium organic onion, finely chopped
– 2 cloves organic garlic, minced
– 1 organic bell pepper, finely chopped
– 1 organic carrot, finely grated
– 1 cup organic rolled oats
– 1/2 cup organic walnuts, chopped
– 1/4 cup organic ketchup or tomato paste
– 2 tablespoons organic soy sauce or tamari
– 1 tablespoon organic tomato paste
– 1 teaspoon organic thyme
– 1 teaspoon organic basil
– 1 teaspoon organic oregano
– 1/2 teaspoon organic smoked paprika
– Salt and black pepper to taste
For the Glaze:
– 1/4 cup organic ketchup or tomato paste
– 1 tablespoon organic maple syrup or agave nectar
– 1 tablespoon organic apple cider vinegar
Ingredients for Mashed Potatoes:
– 2 pounds organic potatoes, peeled and chopped
– 1/4 cup organic unsweetened almond milk (or any plant-based milk)
– 2 tablespoons organic olive oil or vegan butter
– Salt and black pepper to taste
– 2 tablespoons organic fresh chives, chopped (optional)
Ingredients for Green Salad:
– 4 cups organic mixed greens (kale, spinach, arugula, etc.)
– 1/2 cup shredded organic carrots
– 1/2 cup shredded organic red cabbage
– 1/4 cup organic sunflower seeds or pumpkin seeds
– 1/2 cup organic cherry tomatoes, halved
– 1/4 cup organic cucumber, sliced
– Organic dressing of choice (vinaigrette, lemon-tahini, etc.)
Instructions for Lentil Meatloaf:
- **Cook the Lentils:**
– In a medium saucepan, combine the lentils and water or vegetable broth. Bring to a boil, then reduce the heat and simmer until lentils are tender and most of the water is absorbed, about 25-30 minutes. Drain any excess liquid and let the lentils cool slightly.
- **Preheat Oven:**
– Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.
- **Prepare the Vegetables:**
– In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, and carrot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Remove from the heat and let it cool slightly.
- **Combine Ingredients:**
– In a large mixing bowl, combine the cooked lentils, sauteed vegetables, rolled oats, walnuts, ketchup, soy sauce, tomato paste, herbs, and spices. Mix until well combined. The mixture should be sticky and hold together when pressed. If it seems too dry, add a bit of water or vegetable broth.
- **Shape the Loaf:**
– Transfer the lentil mixture into the prepared loaf pan, pressing it down firmly and evenly.
- **Prepare the Glaze:**
– In a small bowl, mix together the ketchup, maple syrup, and apple cider vinegar. Spread this glaze evenly over the top of the lentil loaf.
- **Bake:**
– Bake in the preheated oven for 30-40 minutes, or until the edges are firm and lightly browned. Let the meatloaf cool in the pan for about 10 minutes before removing and slicing.
Instructions for Mashed Potatoes:
- **Cook the Potatoes:**
– In a large pot, bring salted water to a boil. Add the chopped potatoes and cook until tender, about 20 minutes. Drain well.
- **Mash the Potatoes:**
– Return the potatoes to the pot. Add the plant-based milk and olive oil or vegan butter. Mash until smooth. Season with salt and black pepper to taste. Sprinkle with chopped chives, if using.
Instructions for Green Salad:
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- **Prepare the Salad:**
– In a large bowl, combine the mixed greens, shredded carrots, shredded red cabbage, sunflower or pumpkin seeds, cherry tomatoes, and cucumber.
- **Toss and Dress:**
– Just before serving, toss the salad with your choice of dressing.
Assembly:
– **Serve:**
– Serve slices of lentil meatloaf alongside a generous scoop of mashed potatoes and a fresh green salad. Enjoy your wholesome, plant-based meal!
We’d love to hear your thoughts!
– How did your dish turn out?
– Did you make any modifications?
– What did you serve it with?
– Any other tips or suggestions?
Comments:
**User123:** This stew was perfect for a cozy evening. I added some chili flakes for a little extra heat. Delicious!
**VeganChef:** A great, hearty meal. I served it with a side salad and it was wonderful!