Name: Savory Vegan Meatloaf
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Ingredients: 1 null onion (small, finely chopped); 2 clove garlic cloves (large, finely chopped); 1 cup red lentils (cooked, split); 1 cup green lentils (cooked); 3 cup mushrooms (finely chopped); 0.5 cup walnuts (pieces); 4 tbsp ground flax seeds; 1 cup breadcrumbs (stale bread or panko); 1 cup all purpose flour (scant); 1 tbsp tamari; 1 tsp salt; 1 tsp pepper; 2 tsp dried thyme; 0.5 cup water (add gradually); 2 null onion (medium, chopped); 1 tbsp nutritional yeast; 2 tbsp tamari; 1 tbsp arrowroot powder; 2 cup vegetable stock (preferably mushroom stock)

Instructions

Show units in method

1

Preheat your oven to 370 degrees Fahrenheit and line a loaf tin with a strip of parchment paper.
2

Finely chop the onion (1), garlic cloves (2 clove), and mushrooms (3 cup) in a food processor.
3

In a large bowl, mix the chopped vegetables with red lentils (1 cup), green lentils (1 cup), walnuts (0.5 cup), ground flax seeds (4 tbsp), breadcrumbs (1 cup), all purpose flour (1 cup), tamari (1 tbsp), salt (1 tsp), pepper (1 tsp), and dried thyme (2 tsp). Use your hands to thoroughly combine until the mixture binds together; add water (0.5 cup) only if necessary.
4

Transfer the mixture to the prepared loaf tin, packing it down tightly. Bake for 50-60 minutes until the top is brown and crusty.
5

Remove from the oven and allow to rest in the tin, covered with foil, for 15-30 minutes before slicing.
6

To make the gravy, sauté onion (2) over a low heat until caramelized and deep golden brown.
7

Blend the sautéed onions with nutritional yeast (1 tbsp), tamari (2 tbsp), arrowroot powder (1 tbsp), and vegetable stock (2 cup) until smooth. Simmer in a pan until thickened and serve over the sliced loaf.