Kristi Whitley

Healthy Living

Vegan Meatloaf

by Kristi Whitley

• 2 cups Cooked lentils
• 3/4 cup Cooked brown rice
• 1/2 cup Rolled oats dry
• 8 oz Button mushrooms , chopped
• 1 Large carrot, diced
• 1/2 Sweet onion, chopped
• 2 Garlic Cloves, minced
• 1/2 cup Walnuts 
• 3 Tbsp Tomato Paste
• 2 Tbsp Tamari 
• 1 Tbsp Maple Syrup
• 3 Tbsp Nutritional yeast
• 1 Tbsp Flax meal or hemp seeds
• 1 tsp Miso paste
• 1 tsp Hot Sauce
• 2 tsp Italian Seasoning
• 1 tsp Stone ground mustard
• Salt and pepper
• For the glaze
• 2 Tbsp Tomato Paste
• 2 tsp Apple cider vinegar 
• 2 tsp Maple Syrup
• 1/2 tsp Ground mustard 
• 1/2 tsp Tamari 

Preparation Steps
1. Preheat oven to 350 degrees. Line 9x5 loaf pan w parchment paper and set aside.

2. In a large skillet sauté carrots, onions, garlic, and mushrooms. 

3. While vegetables are simmering, add to the bowl of a food processor all other ingredients except the glaze.

4. Pulse to combine, scraping the sides of the bowl as needed.

 
5. Add sautéed vegetables to food processor and pulse to combine leaving the mixture chunky but well mixed.

 
6. Pack the mixture into the loaf pan. 

7. Mix the glaze ingredients together and spread atop the loaf. 

8. Bake covered with foil for 20 minutes then uncover and bake 5 more minutes. 

9. Let it rest for 5-10 min before slicing. 

10. Serve with mashed potatoes with pinto gravy, and sesame green beans.