Vegan BBQ Lentil ”Meat”loaf Ⓥ

  • 1 tbsp olive oil
  • 1 tbsp of vegan butter
  • 1 small onion, diced
  • 4-5 cloves of garlic, minced
  • 16 oz mushrooms, diced
  • 2 stalks of celery, diced
  • 2 carrots, peeled & diced
  • 2 cups of cooked lentils, I used green
  • 12 oz vegan beefy crumbles, I used Trader Joe’s
  • 1/4 cup ketchup
  • 2 tsp vegan Worcestershire sauce
  • 1/2 cube vegetable boullion
  • 1 tbsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • ½ cup bread crumbs
  • ⅔ cup instant oats
  • 1/4-1/2 cup of your choice: ketchup or BBQ sauce for topping
  • Preheat oven to 350°F. Add the oil & butter to a large hot pan until the butter has melted.
  • Then, add the chopped onions, garlic, carrots, celery & mushrooms & cook on medium-high until the veggies are soft & translucent, about 5 minutes. Set aside when done.
  • Take half (1 cup) of the pre-cooked lentils & add them to a food processor. Blend together. This will help bind the loaf together. Add the processed lentils to a large mixing bowl with the unprocessed whole lentils. 
  • Next, add the cooked veggies, thawed out vegan beef crumbles, ketchup, Vegan Worcestershire Sauce, vegetable bouillon, Italian seasoning, salt, pepper, bread crumbs, & instant oats to your bowl. 
  • Mix well until fully combined.
  • Line a meatloaf pan with parchment paper or spray lightly with cooking spray. Add the mixture to form it into a loaf & pat down.
  • Top with the ketchup or vegan BBQ sauce. Bake it for 15-20 minutes. Remove from the oven & serve.
  • If you let it sit for a little bit, it will stick together better. We couldn’t wait to dig in!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: