Vegan BBQ Lentil ”Meat”loaf Ⓥ

INGREDIENTS:

• 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

METHOD:

• 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!