Name: Vegan Meatloaf
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 8 servings
Ingredients: 2 teaspoons coconut oil (or any oil); 0.25 cup chopped red onion; 2 ribs celery (diced); 5 cloves garlic (minced); 1 can chickpeas (drained and thoroughly rinsed); 1.75 cup freshly cooked brown lentils (or 15 oz can, drained and thoroughly rinsed); 2 teaspoons liquid smoke (up to 2 tablespoons* (see notes on liquid amount)); 2 teaspoons vegan worcestershire sauce (or more liquid smoke); 1.25 cups breadcrumbs (gluten-free if needed); 0.5 teaspoon sea salt; 0.5 teaspoon ground black pepper; 2 null flax eggs; 3 tablespoons tomato paste; 0.5 teaspoon fresh thyme; 2 tablespoons tomato paste; 2 teaspoons apple cider vinegar; 1 tablespoon maple syrup (or agave or liquid sweetener); 0.25 teaspoon sea salt

Instructions

Show units in method

1

Mix together the tomato paste (2 tbsp), apple cider vinegar (2 tsp), maple syrup (1 tbsp) and the sea salt (0.25 tsp) in a small bowl and set it aside.
2

Preheat your oven to 375°F/190°C. Line a loaf pan with parchment paper, allowing it to hang over the sides for easy removal.
3

In a skillet over medium heat, warm the coconut oil (2 tsp). Add the chopped red onion (0.25 cup) and celery (2 ribs). Sauté until the onions are translucent and celery is soft, about 5 minutes. Add garlic (5 cloves), stirring for 1 minute until fragrant.
4

In a large bowl, combine the cooked garlic, red onion, and celery with the chickpeas (1 can), freshly cooked brown lentils (1.75 cup), liquid smoke (2 tsp), vegan worcestershire sauce (2 tsp), breadcrumbs (1.25 cups), sea salt (0.5 tsp), ground black pepper (0.5 tsp), eggs (2 flax), tomato paste (3 tbsp), and fresh thyme (0.5 tsp).
5

Mix slightly with a wooden spoon to distribute liquids evenly.
6

Transfer the mixture to a food processor (in batches if needed). Pulse about 10 times until ingredients just begin to come together, retaining some chunks. Do NOT over-pulse to avoid a mushy texture.
7

Pour or scoop the mixture into the prepared loaf pan. Smooth the top with a spatula. Pour the glaze over the top and spread evenly with a spoon or spatula. Add more glaze if desired.
8

Bake for 45 to 60 minutes, or until a toothpick inserted comes out mostly clean (my loaf was done around 55 minutes).
9

Remove from oven and let cool in the pan for 10 minutes. Then, remove from the loaf pan, slice, and serve. Enjoy!