1 & 1/2 cups of water or veggie broth or a mix of both
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
1/2 cup vegan breadcrumbs
2/3 cup instant oats
1/4-1/2 cup of your choice: ketchup or BBQ sauce for topping
METHOD:
Preheat oven to 350°F. Add 1 tbsp 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.
Rehydrate the TVP by adding the water/veggie broth to it and mixing well. Set it aside for about 10 minutes, stirring occasionally.
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. Remove the cooked vegetables from the heat and add them to the mixing bowl as well.
Next, add 1 tbsp olive oil to the pan and add the rehydrated TVP. Add the ketchup, Vegan Worcestershire Sauce, vegetable bouillon, Italian seasoning & mix well. Cook for about 5 minutes stirring occasionally.
Add the oats & breadcrumbs to the mixing bowl with the lentils & veggies and when the TVP is done, add it as well. Stir it all together to combine well.
Line a meatloaf pan with parchment paper or spray lightly with cooking spray. Add the mixture & form it into a loaf. Pat it down to pack it tightly.
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!
Vegan Yoga Momma 