Years ago, I used to love meatloaf. But now that I’m plant-based, I needed to create a meat-free, dairy-free receive that would please my entire family. This recipe for Plant-Based “Meat” Loaf is definitely a crowd-pleaser, and it is perfect for the holidays!!
My husband rolled his eyes when I told him I was going to cook a plant-based version of his beloved childhood meatloaf. I told him to trust me on this one. And, he was blown away. We ate it 2 nights in a row!
In this video, I’m using my trusty 360 Cookware Loaf Pan. And get this: The team at 360 Cookware has a special discount for my community only: Use the code SOPHIE at checkout for a whopping $30 off of the pan (while supplies last). This pan makes a great gift for the holidays and is a must-have tool in every kitchen. Grab yours here, and don’t forget to use the code SOPHIE at checkout!
**Vegan Lentil, Mushroom and Tempeh Meatloaf**
Tempeh is fermented soybeans smooshed into a block. It’s a delicious plant-based protein, and super healthy.
Serving: 12 to 14 Slices
- 1 cup brown lentils
- 3 tbsp low-sodium veggie broth
- 1 small yellow onion, diced
- 3-4 cloves garlic, minced
- 2 carrots, diced
- 2 stalks of celery, diced
- 2 cups cremini mushrooms, diced
- 1 1/2 cups of grated Tempeh
- 1/2 cup veggie broth
- 3 tbsp Worcestershire sauce (vegan)*
- 2 tbsp tamari sauce
- 2 tbsp tomato paste
- 1 tsp liquid smoke (optional)
- 1 tsp dried Italian herbs
- Salt and pepper to taste
- 1 cup rolled oats
*Since every bottled Worcestershire Sauce contains sugar, you can easily make your own as follows. The molasses won’t spike your sugar in the same way that the typically-called-for maple syrup will. Plus Molasses is full of minerals.
- 1 cup cider vinegar
- 1/3 cup dark molasses
- 1/4 cup low-sodium Tamari sauce
- 1/4 cup water
- 3 tablespoons lemon juice
- 2 tsp sea salt
- 1/2 tablespoon mustard powder
- 1 teaspoon onion powder
- 3/4 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves (or allspice)
- 1/8 teaspoon ground cardamom
Whisk all the ingredients together. Pour into a Mason Jar, and keep for up to 3 months in the fridge.
- 1 1/2 cup tomato paste
- 3 tbsp maple syrup
- 2 tsp apple cider vinegar
- 2 tbsp tamari sauce
- 1 tbsp Worcestershire sauce
- Preheat the oven to 350 degrees F.
- Spray your loaf pan, and line the bottom with parchment paper.
- Place lentils in a saucepan, cover with 2 cups water, cover the pan and simmer for 12 – 14 minutes
- Meanwhile, heat the veggie broth in a large skillet. Add the onions and sauté until soft. Add the garlic, celery, carrots, mushrooms and tempeh, and sauce for about 5 minutes, or until all the veggies are tender. Add the broth the Worcestershire sauce, tamari, liquid smoke, herbs, and seasoning. Mix well and remove from heat.
- Add the cooked lentils to the sautéed veggies.
- In a food processor, combine all the ingredients along with the oats.
- Pulse a few times to get the desired texture.
- Spoon into your loaf pan.
- Cover with foil and bake for about 1 hour, or until the loaf is firm to the touch and a knife comes out clean. Depending on your oven, you might even need to cook for a little longer.
- Remove the foil for the last 20 minutes of baking to get the loaf a little crispy on top.
- Remove from the oven when done.
- Place the tomato glaze ingredients in a small saucepan, and simmer for 3 minutes. Spoon a thin layer of the glaze on top of the loaf and decorate with a sprig of thyme.
Note that unlike a regular meatloaf made with eggs to bind the mixture, a Plant-Based “Meat” Loaf will also crumble more. I like to serve it with either potato or cauliflower mash.