Description
This Easy Vegan Meatloaf with Lentils and Chickpeas is perfect for a delicious and filling holiday main dish!
Ingredients
Scale
- 1/2 teaspoon olive oil, plus more for brushing on top
- 1 small red pepper, small diced
- 1/2 yellow onion, small diced
- 3 cups cooked brown lentils
- 3 cups cooked chickpeas
- 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit for 2–3 minutes)
- 1 large clove garlic, minced
- 2 tablespoons ketchup
- 2 teaspoons balsamic vinegar
- 1 tablespoon chopped parsley
- 1 tablespoon breadcrumbs, gluten free if necessary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Topping:
- 1/4 cup ketchup
- 2 teaspoons balsamic vinegar
Instructions
- Pre-heat oven to 400 degrees F. Heat a large skillet over medium heat and add olive oil, red peppers, onion and a pinch of salt. Cook until softened, about 5 minutes.
- Add the pepper mixture to a food processor along with the lentils and chickpeas. You might have to do this in two batches to make sure everything gets blended. Blend until most of the mixture is completely broken up but there are still some chunks.
- Add mixture to a large bowl and add all of the remaining ingredients. Mix until completely combined, you may want to use your hands to ensure it’s mixed well.
- Line a large baking sheet with a non-stick mat or parchment paper and add the meatloaf mixture. Use your hands to shape it into a loaf shape.
- Add the topping ingredients to a small bowl and mix until combined. Brush the meatloaf with a small amount of olive oil and then spoon topping over. Use the back of the spoon to spread out the ketchup to make sure it’s covering the entire top of the meatloaf.
- Bake meatloaf until firm, 20-25 minutes. Let cool for a few minutes and then cut into slices and serve. Top with chopped parsley for a garnish, if desired.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Dinner, Vegan, Gluten Free
- Cuisine: American
