Vegan Lentil + Quinoa Meatloaf

• Vegan
• Gluten free

• Produce

  • 1 cup Carrots
  • 2 Garlic cloves
  • 1 1/2 cups Lentils, cooked
  • 1 cup Mushrooms
  • 1/4 cup Shallot

• Canned Goods

  • 5 tbsp Tomato paste

• Condiments

  • 1 tsp Hot sauce
  • 1 2/3 tbsp Maple syrup
  • 1 tsp Miso paste
  • 1/2 tsp Mustard, ground
  • 2 1/4 tbsp Tamari, gluten-free

• Pasta & Grains

  • 1/2 cup Oats
  • 3/4 cup Quinoa, cooked

• Baking & Spices

  • 1 tbsp Flaxseed meal
  • 2 tsp Italian seasoning
  • 3 tbsp Nutritional yeast
  • 1 Salt + pepper

• Oils & Vinegars

  • 2 tsp Apple cider vinegar

• Nuts & Seeds

  • 1/2 cup Walnuts

Found on simplyquinoa.com

Ingredients

• 1 cup diced carrots
• 1 cup chopped mushrooms
• ¼ cup diced shallot
• 2 garlic cloves, minced
• 1½ cups cooked lentils, separated (from about ½ cup dry)
• ½ cup walnuts
• ¾ cup cooked quinoa
• ½ cup oats
• 3 tablespoons tomato paste
• 2 tablespoons gluten-free tamari (low-sodium preferred)
• 1 tablespoon maple syrup
• 3 tablespoons nutritional yeast
• 1 tablespoon flaxseed meal
• 1 teaspoon miso paste
• 1 teaspoon hot sauce
• 2 teaspoons Italian seasoning (oregano, parsley, basil, thyme)
• Salt + pepper to taste
• for the glaze:
• 2 tablespoons tomato paste
• 2 teaspoons apple cider vinegar
• 2 teaspoons maple syrup
• ½ teaspoon ground mustard
• ½ teaspoon gluten-free tamari

Directions

• Preheat the oven to 350ºF. Line a 9x5 loaf pan with parchment and set aside.
• In a large skillet, sauté the carrots, mushrooms, shallot and garlic until carrots are tender, about 5 minutes. Season with salt and pepper and transfer to the bowl of a food processor.
• To the processor add remaining ingredients, reserving ½ cup lentils, and process until a dough starts to form. Pulse in remaining lentils.
• Transfer dough to the prepared loaf pan, pressing it down with a wooden spoon or spatula. Smooth the top and prepare the glaze.
• Whisk all glaze ingredients together then pour over the loaf. Cover the pan with foil and bake for 20 minutes, then remove and bake uncovered for another 5.
• Remove loaf from oven and allow to cool for 5 minutes before slicing and serving. Remaining slices can be frozen or kept in the fridge for 2 - 3 days.