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!!
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
2 tbsp of neutral oil or 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
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 oil or 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.