Vegan Meatloaf with Gravy

• Vegan
• Gluten free

• Produce

  • 2 large cloves Garlic
  • 1 cup Green lentils, cooked
  • 2 cups Mushroom broth or 2 cups of water and 3 mushrooms
  • 3 cups Mushrooms
  • 1 Onion, small
  • 2 Onions, medium
  • 1 cup Red lentils, cooked
  • 2 tsp Thyme, dried

• Condiments

  • 3 tbsp Tamari

• Pasta & Grains

  • 1/2 cup Oat

• Baking & Spices

  • 1 tbsp Arrowroot or cornstarch
  • 1 tbsp Nutritional yeast
  • 1 1/2 tsp Pepper
  • 1 1/2 tsp Salt

• Nuts & Seeds

  • 1/4 cup Flax seeds, ground
  • 1/2 cup Walnut pieces

• Liquids

  • 1/2 cup Water

Found on avirtualvegan.com

Description

Ingredients

• 1 small onion finely chopped (golf ball size)
• 2 large cloves of garlic finely chopped
• 1 cup cooked red lentils
• 1 cup cooked green lentils
• 3 cups finely chopped mushrooms
• 1/2 cup walnut pieces To make nut-free you can sub the walnuts for half a cup of oats or half a cup of sunflower seeds
• 1/4 cup ground flax seeds
• 1/2 cup oat, rice, spelt or wholewheat flour (see recipe note for how to make oat flour)
• 1 tablespoon Tamari (or coconut aminos , or soy sauce)
• 1.5 teaspoons salt
• 1.5 teaspoons pepper
• 2 teaspoons dried thyme
• Up to 1/2 cup water
• 2 medium onions
• 1 tablespoon nutritional yeast
• 2 tablespoons tamari
• 1 tablespoon arrowroot or cornstarch (or just regular all purpose flour)
• 2 cups of mushroom broth or 2 cups of water and 3 mushrooms

Directions

• Preheat oven to 370°.
• Make sure the onion, garlic & mushrooms are chopped finely. If you have a food processor you can do this in there with the regular blade.
• Put them in a large bowl then add all other meatloaf ingredients except the water.
• Mix very, very well together. There is a lot of it and it is hard to mix with a spoon so its much easier to get your hands in there and squidge it all together well.
• Add just enough of the water to bring it all together. You might not need any water at all or you might need up to half a cup. Just get it to the stage that you can squeeze it together and it stays together. I find if I chop everything in the food processor I need less water than I do if I hand chop everything. The flour you use also makes a difference to how much you will need.
• Lay a strip of parchment paper down the length of a loaf tin with enough length either end to act as handles for pulling the finished loaf out ( my tin is 8.5 x 4.5 x 2.75 inches. Any tin roughly that size will be fine)
• Spoon in the meatloaf mixture and pack down really tightly.
• Bake in the preheated oven for 50 minutes. Keep an eye on it towards the end. You want it to go a bit crusty and brown on the top but not too dark. You can cover it with a piece of foil if it does start going too brown.
• Remove from the oven and leave to cool in the tin for at least 15 minutes before removing and slicing.
• Sauté the onion slowly over a low heat until a deep golden brown.
• Transfer to a blender with all of the other ingredients and blend until very smooth.
• Pour into a pan and stir over a medium heat until thickened and piping hot.
• If you prefer your gravy a little thinner just add some boiling water from a kettle and stir well until you get the consistency you like.
• Serve the meatloaf sliced and doused in gravy.