Maple Glaze Vegan Meatloaf
11/4 cup cooked lentils or 1 full can 12oz can
1/2 cup chick peas or half a can 6oz
1 tablespoon olive oil or avocado oil
1/2 large onion (about 1 heaping cup), chopped
3 cloves garlic, minced
1 stalk of celery, chopped
1 red pepper
1 carrot, peeled and chopped
1/2 cup chopped walnuts
1 cup GF oates
3 Tablespoons tamari
3 Tablespoons tomato paste
2 Tablespoons ground flaxseed
2 Tablespoons nutritional yeast
2 teaspoons pure maple syrup or agave
1 teaspoon apple cider vinegar
1/4 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
1/4 teaspoon ground pepper
1/4 teaspoon sea salt
6 Tablespoons tomato paste
3 Tablespoons pure maple syrup
1 Tablespoon balsamic vinegar
pinch of sea salt
Pre-heat oven to 375°.
Heat oil over medium heat in a medium sauté pan and cook onions, garlic, red pepper, carrots and celery until they've softened and become fragrant. About 5-10 minutes. Once cooked remove from stove top to cool.
Add lentils (reserve ½ cup for later), cooked veggies, toasted walnuts, oats, tamari, tomato paste, ground flaxseed, nutritional yeast, maple syrup, apple cider vinegar, thyme, oregano, basil, cayenne pepper, ground pepper and sea salt to the food processor. Pulse until mixture is just combined and the texture is to your liking. You want the mixture to be combined enough to stick together, but you don't want it to be completely pulverized
Stir in the reserved lentils and press mixture into parchment lined loaf pan or spray the pan with coconut oil or olive oil spray
In a small bowl stir together glaze ingredients and spread the glaze over top of the loaf.
Bake covered with foil for 25 minutes. Uncover and bake for about 8 more minutes. Let the loaf rest 15 minutes before cutting and serving. Enjoy!
SIDE NOTES: Get creative with your veggies, add egg plant, add mushrooms, add spices, whatever your taste buds feel like!
Gluten free, packed with nutrition, vegan and delish