Ever heard of vegan meatloaf? I hadn’t either until about a month ago, and I have been DYING to try this recipe. But, I’ve been saving it for a weekend where I have a lot of time to prepare it. There are many steps involved and the recipe is a bit particular. I wouldn’t do a lot of subbing in and out unless I felt really experienced with baking which I am, admittedly, working more on.
Nonetheless, this recipe is worth sharing and worth a try, for sure. This is heavy on the legumes so if you’re a GERD sufferer like I am, be prepared for the aftermath……
The only thing I added was a few more veggies. I already had a bean salad whipped up from a Taco Night we had on Saturday, so rather than waste and open up more corn, I went and opted to add the whole shabang in! This recipe is taken and totally inspired by The Vegan 8 which specializes in quick, easy, vegan recipes that include 8 ingredients or less. Enjoy!
What You Will Need:
- 1 cup of BROWN lentils (they NEED to be brown. Red will get too mushy)
- 1 cup of your favorite BBQ, divided
- ½ cup finely chopped white onion
- 1 packed tablespoon minced fresh garlic
- ¼ teaspoon fine sea salt
- ½ cup medium grind coarse cornmeal, not corn flour or finely ground cornmeal
- 3 tablespoons ground flaxseed ** I omitted this step. You could also use an egg here if not vegan.
- ½ cup of this bean salad which is an awesome side
- cilantro and scallions for a garnish
What You Will Need To Do: (taken directly from The Vegan 8)
- For the lentils, rinse them off and add them with 2 cups water and ½ tsp salt to a pot and bring to a boil. Once boiling, cover, turn to simmer and cook for 35-40 minutes. The water should be all evaporated basically. Turn off the heat and return the lid and let it sit for just 10 minutes.
- While the lentils are cooking, cook the onions and garlic. Add the onion, garlic, ¼ cup water and ¼ teaspoon salt to a small frying pan. Bring to a boil and once boiling, immediately turn to simmer for about 5 minutes or until the water has completely evaporated. You don’t want any remaining water so the loaf doesn’t turn mushy. Turn off the heat.
- After the lentils have finished and sat for 10 minutes, puree about ½ of the mixture with a hand immersion blender. You do not want to puree all of it, or it will make the loaf mushy, got it? Just eyeball about half of it, leaving the other half full lentils. Add them to a large bowl.
- Preheat the oven to 350 degrees and line a 9×5 metal loaf pan with parchment paper hanging slightly over the sides for easy removal later. Make sure to spray the sides that the paper doesn’t touch, so it doesn’t stick.
- Add the cooked onion/garlic mixture to the lentils. Add only ¾ cup of the barbecue sauce to the lentil mixture. Add the cornmeal and flaxseed and stir around for a good minute or so until it becomes really thick and sticky. Lastly, gently stir in the corn (bean salad for The Paisley Kitchen).
- Pour the batter in the loaf pan and spread out evenly. Let it sit for about 20 minutes before baking, so the cornmeal soaks up some liquid. Spread ¼ cup of the barbecue sauce all over the top evenly. Bake for 55-60 minutes or until firm and a toothpick basically comes out clean. I baked mine for a full 60 minutes to ensure it was done. The ends got slightly charred just where the barbecue sauce was, but the inside was perfect. You can always trim a little of the sauce off it if gets a little done, but you definitely want to make sure the loaf is cooked through, so it’s firm and not mushy. If yours turns out mushy, then you didn’t let it cook long enough, because the result should be firm and have a nice bite to it.
- It is crucial to let the loaf sit for at least 20 minutes to firm up. It will firm up a lot while cooling. If you try to cut it hot, it will fall apart. I let mine sit 30 minutes and it was still warm. Gently lift up the loaf with the parchment paper and very carefully transport it to a serving platter using spatulas. Carefully slice it. Spread extra barbecue sauce on top while still warm right before serving. Add chopped fresh parsley on top for garnish and presentation, if desired.
Again, this is taken DIRECTLY from The Vegan 8 and I cannot take any credit for it’s creation, however, I can attest to its amazing-ness. Do not be intimidated! It’s a bit of time altogether, but the result is well worth it.
Hope you give it a try and feel free to share your results, too!